These sourdough banana muffins are soft and tender and they are the perfect size for a quick breakfast or a light dessert. The sourdough starter gives them a sweet and tangy flavor. It also helps them last longer and it’s a great way to use up the sourdough discard. You can make these banana sourdough muffins in about 30 minutes. They will be warm and delicious, and you can store a few for the week!
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Sourdough Discard Banana Muffins Video Tutorial
Why We Love This Recipe
Muffins are a delicious way to start or end the day. They are perfect for breakfast, snacks, or dessert. No matter what time it is, muffins are always a good choice!
And banana muffins are a classic. They’re loaded with the delicious baked banana flavor in every bite, and they’ll always put a smile on your face anytime you want something a little sweet.
We’ve made classic muffins with banana even better by adding a homemade sourdough starter. Also, the crumb is moist and spongey, and the sourdough tanginess really makes it stand out.
Plus, the extra enzymes in the sourdough help to keep the muffins fresher for longer and are great for gut health. (Hooray for foods that are good for you and actually taste good!)
These sourdough banana muffins are just like our banana bread sourdough recipe, but they are in muffin form. They are soft and fluffy but also hearty and satisfying. They have the right balance of tangy sweetness throughout.
Bonus: This sourdough muffin recipe is ready to enjoy in only 30 minutes.
You can also add your favorite goodies, like baking chips or chopped nuts to these uniquely delicious and perfectly tangy treats.
Sourdough starter banana muffins are good to make ahead and have during the week. They are also good to bake last minute for brunches, picnics, and potlucks. You can also make a quick batch whenever you get a craving!
Love muffins? Try our Bisquick blueberry muffins and Bisquick banana bread muffins.
Ingredient Notes and Substitutions
- Active Sourdough starter – fed 12-24 hours before starting the recipe.
When we say active, we mean a mature starter that is at least a week old and always doubles in size within 4-6 hours of feeding. It doesn’t mean you need to use it at the peak activity after a feeding. - Unsalted butter – room temperature
- Brown sugar – packed
- Ripe bananas – mashed
- Honey – or maple syrup
- Eggs – for a tender, fluffy loaf
- Vanilla extract – a must-have for the best-baked goods
- Baking powder and Baking soda – together create a lovely rise, no eggs or yeast are needed
- Salt – just a pinch to balance the sweetness
- All-purpose flour
Feel free to also add chopped nuts or chocolate chips for more decadent muffins.
Looking for more creative ways to use your sourdough discard? Be sure to check out our collection of delicious sourdough discard recipes like our sourdough focaccia recipe!
Kitchen Tools needed
- Muffin pan
- Mixing bowl
- Whisk
How to Make Sourdough Banana Muffins
Preheat the oven to 350ºF. Lightly grease your muffin cups or line them with muffin pan liners.
Combine the butter and sugar in a large bowl. Mix by hand until smooth, about 2 minutes. Or use a stand or hand mixer on low speed for 1-2 minutes, until the mixture is smooth.
Stir in mashed bananas, honey, vanilla extract, sourdough starter, baking powder, baking soda, eggs, and salt. Mix until smooth. Then add all-purpose flour and nuts or chocolate chips, if using.
Pour the banana bread mixture into the prepared muffin pan, filling almost to the top. Then let rest at room temperature for 10 minutes.
Bake for 20-25 minutes, or until a toothpick inserted into the middle of the muffin comes out clean.
Allow the bread loaf to cool for 5 minutes in the muffin tin or cooling rack before removing and serving.
Recipe FAQs
Traditional sourdough starter is made with wheat flour. However, you can use a gluten-free starter and a GF-friendly all-purpose flour substitute.
Chopped dark chocolate or chocolate chips, peanut butter chips, or butterscotch chips are all great to make extra sweet baked goodies. Or add in nuts like chopped walnuts or almonds. You can even mix in a bit of both!
Keep stored in an airtight container or wrapped in plastic at room temperature for up to 5 days.
Sourdough discard muffins are great to freeze. Wrap the muffins individually in plastic wrap and then place them all in an airtight plastic zipper bag. Keep in the freezer for up to 3 months.
More Breakfast Recipes To Love…
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Sourdough Banana Muffins
Equipment
- 1 standard 12-cup muffin pan
Ingredients
- ½ cup sourdough starter discard sourdough starter fed 12-24 hours prior *see notes below
- ½ cup (1 stick) unsalted butter room temperature
- ⅔ cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 medium ripe banana mashed
- ¼ cup honey or maple syrup
- 2 large eggs See notes for egg substitutions
- 2 cups all-purpose flour
optional
- ½ cup chopped nuts
- ½ cup chocolate chips
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a muffin pan or line with paper liners.
- In a large mixing bowl, combine the butter, brown sugar, vanilla extract, baking powder, baking soda, and salt. Mix until smooth, about 2 minutes by hand or 1–2 minutes using a hand or stand mixer on low speed.
- Stir in the mashed bananas, honey (or maple syrup), eggs, and sourdough starter discard. Mix until well combined—some small banana lumps are perfectly fine.
- Gradually add the flour, about ½ cup at a time, stirring between additions until just combined. Fold in chopped nuts or chocolate chips, if using.
- Fill each muffin cup about ¾ full—approximately ¼ cup of batter per muffin. Once all cups are filled, let the pan sit at room temperature for 10 minutes.
- Bake in the preheated oven for 20–25 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
- Allow muffins to cool in the pan for 10 minutes before removing. Serve warm or at room temperature.
Video
Notes
- For Egg-Free Banana Muffins: Use a substitute from our egg substitutes list.
- Spiced Banana Muffins – Add 1 teaspoon of cinnamon and ¼ teaspoon of nutmeg to the batter for a warm, cozy flavor perfect for fall mornings.
- Tropical Banana Muffins – Fold in ½ cup of shredded coconut and ¼ cup of crushed pineapple (well-drained) for a fruity, tropical-inspired twist.
- Vegan Banana Muffins – Replace the egg with a flax eggs(2 tablespoons ground flax + 5 tablespoons water), coconut oil instead of butter, and maple syrup instead of honey for a plant-based version.
- Store leftovers in an air-tight container at room temperature for up to 5 days.
- For longer storage place in a freezer-safe container and freeze for up to 3 months.
Nutrition
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Beth says
I love the texture and slight tang that the sourdough gives to these muffins. They’re delicious!