Sourdough Banana Muffins

5 from 32 votes

Soft and tender sourdough starter banana muffins are a delicious grab-and-go breakfast or healthier dessert. And a great way to use up that sourdough discard!

Prep Time10

Cook Time25

cooling10

Total Time45

Course: Breakfast, Dessert, Snack, Brunch

Cuisine: American

Keyword: sourdough discard recipes, banana muffins, sourdough recipe, sourdough recipes, sourdough banana muffins, sourdough banana nut muffins

Servings: muffins

Calories: 254kcal

Author: Renae Gerhardstein

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

This recipe uses a discard or unfed sourdough starter, which means one that was fed 12-24 hours before starting the recipe. Our recipe does not use a starter that's at its peak when mixing the dough. A 100% hydration sourdough starter works best for this recipe.

Recipe Variations:

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.

Storing Instructions:

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