Soft and tender sourdough starter banana muffins are a delicious grab-and-go breakfast or healthier dessert. This easy 30-minute muffin recipe is a great way to use up that sourdough discard for less waste!
Preheat the oven to 350ºF. Lightly grease your muffin cups or line 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, eggs, vanilla extract, sourdough starter, baking powder, baking soda, and salt. Combine until smooth, though there might be small lumps of banana. Add all-purpose flour, 1/2 cup at a time, stirring in between. Then, add nuts or chocolate chips if using.
Pour the banana bread mixture into the prepared muffin pan, filling almost to the top. Let rest at room temperature for 10 minutes.
Bake at 350ºF for 20-25 minutes, or until a toothpick inserted into the middle of the muffin comes out clean.
Allow bread loaf to cool for 5 minutes in the pan before removing and serving.
Notes
Store leftover muffins in an air-tight container at room temperature for up to 5 days. Freeze for longer storage (up to 3 months).