Summary

Using the combination of ripe bananas, whole-wheat flour, and sourdough discard make soft and fluffy muffins a semi – guiltless treat that the whole family will love. I have been making these muffins for years and the only problem we have when making these is never having any ripe bananas on hand, so now I buy bananas and hide them just so they can be used for this recipe.

❤️ Why You’ll Love Sourdough Discard Banana Muffins

You’ll love these banana muffins because you can feel good about the ingredients and the way they fill your loved ones bellies. The texture is divine and it uses up sourdough discard which helps us not waste any of that starter filled with good bacteria.

🍲 Ingredients

Sourdough Discard – This is just inactive sourdough starter that hasn’t been fed. It is equal parts flour and water that has already risen and fallen and now can be added to a multitude of recipes.

Flour – All-purpose flour, which I have learned is not only a kitchen staple, but a kitchen necessity.

Ripe Bananas – you could use regular yellow bananas that you just bought, but if you want a super moist muffin with deep banana flavor, then waiting for the bananas to get brown is the way to go.

👩‍🍳 How to Make Discard Banana Muffins

Recipe: In a medium bowl, mix together flour, salt, baking soda, baking powder and set aside. In a large bowl, mash bananas, add brown sugar, eggs, coconut oil, vanilla and whisk together. Add sourdough discard until there are no white streaks.
Add dry ingredients all at once into the wet mixture and fold in gently. Let the batter rest for 15 minutes. (You can also add walnuts, chocolate chips, or whatever you’d like into the batter).
Preheat oven to 375 degrees, add 1/4 cup of batter into your muffin tins and bake for 20-25 minutes. Let cool, smother with butter and enjoy!

🪄 Tips and Tricks

  • Letting your batter rest for 15 minutes lends for a much better texture in the long run.
  • You can use sourdough discard that’s been on the counter or coming straight from the fridge.
  • Do not over mix your batter or the muffins will become more dense.

🗒 Variations

You can add chocolate chips to the muffin batter, or even a half cup of peanut butter to change the flavor and add some fun for the kids.

  • chocolate chip muffins
  • peanut butter banana muffins


🗒 Substitutions

If you don’t have any sourdough discard, you can use active starter that is stirred down a bit. You can substitute the whole-wheat flour for all-purpose flour.


🗒 Best Served

  • smeared in butter with a drizzle of honey
  • for breakfast with a side of eggs
  • smeared with butter and a sprinkle for cinnamon sugar for breakfast

👝 How to Store Leftovers

Store the leftovers in an airtight container or Ziplock bag on the counter for 3-4 days.

🤔 Common Questions

Do you have to let the batter rest?

You don’t have to, but the texture is better when the sourdough discard has relaxed in the batter.

Can I add in chocolate chips?

Absolutely, fold in chocolate chips or walnuts into the batter right before scooping it into your muffin tins.

a banana muffin split in half in front of a white plate
5 from 6 votes

Sourdough Discard Banana Muffins

Print Recipe
Delicious and nutritious banana muffins that use up sourdough discard
Prep Time:5 minutes
Cook Time:23 minutes
Resting time:15 minutes
Total Time:43 minutes

Ingredients

  • 3-4 very ripe bananas
  • ½ cup sourdough discard
  • 1 cup all-purpose flour
  • ½ cup whole-wheat flour
  • ½ tsp salt
  • ¼ tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ¾ cup brown sugar
  • cup melted coconut oil
  • 2 eggs
  • 1 tsp vanilla

Instructions

  • In a medium bowl, mix together flour, salt, baking soda, baking powder and set aside. 
  • In a large bowl, mash bananas, add brown sugar, eggs, coconut oil, vanilla and whisk together. Add sourdough discard until there are no white streaks.
  • Add dry ingredients all at once into the wet mixture and fold in gently. Let the batter rest for 15 minutes.
  • Preheat oven to 375 degrees. Add 1/4 cup of batter into your muffin tins and bake for 20-25 minutes.

Nutrition

Calories: 222kcal | Carbohydrates: 47g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 423mg | Potassium: 92mg | Fiber: 1g | Sugar: 27g | Vitamin A: 80IU | Vitamin C: 0.01mg | Calcium: 49mg | Iron: 2mg
Course: Snack
Cuisine: American
Keyword: Sourdough Discard
Servings: 6
Calories: 222kcal
Cost: $5

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Recipe Rating




5 Comments

  1. 5 stars
    I had a few bananas that I needed to use tonight but not all of the ingredients that I needed for my normal banana bread recipe. I decided to give these muffins a try, and I’m so glad I did. They were easy and are delicious. Thank you for the recipe! I will be adding it to my recipe collection 🙂

  2. 5 stars
    These are amazing! My whole family loved them. I even made some bite size muffins and baked for half the time. Huge hit. Making them again today.

  3. 5 stars
    I had some discard to use and some ripe bananas. SO glad I tried this recipe- I did use my mini muffin tin like someone else suggested and baked about 12 minutes. They taste amazing. I probably ate 4 just trying to pack them away. A keeper recipe for sure.