The best sourdough discard banana muffins you will ever make. An easy and fluffy banana muffin that will have you doubling the recipe! These muffins come together quick for an easy breakfast or snack.

Muffins are such a quick breakfast or snack for on the go. I love them for toddlers too because you can add fruits and vegetables, and they are perfect for little hands.

Here are more muffin recipes for inspiration.

You’ll Love This Sourdough Discard Banana Muffin Recipe

This banana muffin recipe comes together so quick, and it’s the perfect recipe to use those overripe bananas and sourdough discard that would otherwise be wasted. It’s a great way to lower your food waste!

With just 10 minutes and a few simple ingredients, you will have a delicious snack that your kids will ask for over and over again. The bananas and sugar give these just the right amount of sweetness in this great recipe.

This recipe is easy to double and freeze, and they come out so light and fluffy. The bananas and brown sugar topping make these delicious sourdough banana muffins worth the effort.

If you're looking for more sourdough recipes, check out these Easy Homemade Sourdough Discard Bagels and White Chocolate Sourdough Discard Scone Recipe for more sourdough discard recipes

Tools You Will Need For This Recipe:

• Mixing Bowls

• Muffin Tin

• Measuring cups and spoons

• Wooden Mixing Spoon

• Whisk or stand mixer

• Cookie Scoop or ice cream scoop

• Cooling rack

• Wire Masher

• Airtight container for storage

• Oven Mitts

Make your own sourdough starter using this step-by-step guide

Sourdough Discard Banana Muffin Tips:

• Overripe bananas: To get the level of sweetness and banana flavor, these are best with overripe bananas.
• Mash bananas: Make sure to mash your bananas really well beforehand. This will make your muffin batter smooth and taste great.
• Sourdough starter discard: This recipe is for sourdough discard, but active sourdough starter will work as well too
• Muffin liners: You can use paper liners in your muffin tin if you would like to. My children don’t like peeling them off.
• Sugar topping: Don’t forget to add the sprinkle of sugar on the batter right before you bake! This makes a great crust on top.
• Check that they’re done: Use a skewer or butter knife to check center before pulling your loaf out of the oven.
• Don’t over bake or this recipe will turn out dry.
• Storage: Store leftover muffins in an air-tight container at room temperature to ensure freshness.
• Freezing: This recipe freezes great. You can thaw the muffins overnight in the refrigerator, and then warm in the oven for fresh muffins.

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Substitutions & Variations for Sourdough Banana Bread Muffins

• Chocolate Chips: mini chocolate chips are great and provide the perfect amount of chocolate throughout the muffin
• Applesauce: add in place of the white sugar and brown sugar for healthier muffins
• Nuts: mix in chopped walnuts, pecans, almonds to the batter before adding to muffin cups
• Berries: add raspberries or blueberries to add a berry flare to his recipe
• Loaf Pan: pour batter into a loaf pan to turn this into a sourdough banana bread recipe. Bake at 350 degrees for 50-55 minutes until center out bread is cooked through.
• Oils: I use butter in this recipe, but you can change up the oil by trying olive oil, avocado oil, melted coconut oil, or even vegetable oil. Substitute at a 1:1 ratio with the butter.

Try this Cinnamon Sugar Sourdough Bread Recipe

Ingredients You’ll Need

There’s a few key ingredients you will need for this recipe. Most are pantry staples:

• Bananas: brown bananas work best. I like to use 2 banana, but use 3 if they are on the small side.
• Sourdough Starter Discard: this is unfed, extra sourdough starter. You can also use active sourdough starter if you prefer. Either way, you will get a subtle tang from the sourdough discard.
• Butter: I use unsalted butter for this recipe. Needs to be melted.
• Eggs
• Sugar
• Flour: I used all-purpose flour, but you can also use whole wheat flour
• Brown Sugar: you can also use dark brown sugar. Substitute 1:1
• Vanilla Extract : homemade or store-bought
• Cinnamon
• Baking Soda
• Baking Powder
• Salt 

How To Make Sourdough Discard Banana Muffins

1. Preheat oven to Preheat oven to 350 °F . Grease a muffin pan with cooking spray. You can use muffin liners if you want.
2. Mash bananas in a large mixing bowl until they are completely smooth.
3. Add sourdough discard to bananas and set aside to let the batter rest while you mix dry ingredients together.
4. In a separate bowl, whisk flour, baking soda, baking powder, salt, and cinnamon together. Set aside.
5. Melt the butter and let it cool slightly.
6. Add melted butter, sugar, brown sugar, eggs, and vanilla extract to banana/sourdough discard mixture. Mix until smooth.
7. Now, you will add dry ingredients to the wet ingredients slowly until completely combined.
8. Using an cookie scoop, fill the muffin cups 3/4 way full and sprinkle each with brown sugar.
9. Bake for 20-25 minutes until golden brown in preheated oven. Test muffins to make sure that they’re baked all the way through. Do not over bake or they will be dry.
10. Cool for a few minutes and transfer to a baking rack. Enjoy!

FAQs about this Sourdough Muffin Recipe

Can I make large muffins instead of medium muffins?

Yes, you can. You will end up with 12 large muffins instead or 24 medium muffins. Bake for 3-5 minutes longer to ensure the middles are cooked through. You can also turn these into smaller muffins by using this silicone mini muffin pan that is amazing!

Can I turn this recipe into sourdough discard banana bread?

Absolutely! Make recipe as direct I the recipe card, but instead go poking into muffin tins, add batter to a loaf pan. Bake at 350 degrees for 50-55 minutes until center of banana bread is done.

Can I make these sourdough chocolate chip muffins?

distributedYes! These are so good and easy to make. Add chocolate chips after you have mixed flour mixture with banana mixture, and incorporate until they are evenly distrubuted in batter. Bake as directed.

How can I freeze these banana sourdough muffins?

Yes, these freeze incredibly well. Allow the muffins to cool completely. You can wrap them individually in plastic wrap and add to a gallon freezer bag of your ant to store for longer than 1 month. If you will eat sooner than that, just cool and add to freezer bag. To thaw, set on counter overnight and warm in oven or air fryer for 10-15 minutes.

Are these sourdough muffins healthy?

Because of the sugar, I wouldn’t say there are any health benefits to these muffins.

If you would like long fermented banana muffins, combine butter, sugar, sourdough discard, and the rest of the flour together 8-12 hours before you plan to bake. Overnight works great for this. The next day, add the rest of the ingredients and bake as directed.

From one home cook to another, I hope you enjoy this recipe!

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