Sourdough Discard Banana Muffins are a tasty way to use up that extra sourdough starter you have sitting around. These muffins are soft and moist with ripe bananas, a hint of tang from the sourdough discard, and just the right amount of sweetness. They have a lovely crumb that’s perfect for breakfast or a snack anytime.
I love making these muffins whenever my starter needs to be fed and I’ve got bananas that are too ripe to eat on their own. It feels good to not waste anything and to turn it into something everyone enjoys. Plus, the slight tang from the discard adds a little twist that makes these muffins different from your usual banana muffin.
My favorite way to eat them is warm from the oven with a little butter melting on top, or even with some peanut butter for an extra boost. They’re also great to pack in a lunchbox or to share with friends and family. They’re simple, comforting, and a fun way to make the most of your sourdough routine.
Key Ingredients & Substitutions
Sourdough discard: This is the starter excess you usually throw away. Using it adds a light tang and moist texture. If you don’t have discard, plain yogurt or buttermilk can bring some acidity, though flavor will vary.
Ripe bananas: The riper, the better! Brown spots mean they’re sweet and soft, perfect for mashing. If bananas are scarce, you can try 1/2 cup unsweetened applesauce as a substitute but the flavor changes.
Sugar: Brown sugar gives a deeper flavor, but white sugar works fine too. You can lower the sugar a bit if you prefer less sweetness.
Oil or butter: Vegetable oil keeps muffins moist, while butter adds richer flavor. Either works well, so use what you like or have on hand.
Flour: I use all-purpose flour here. For a whole-wheat twist, replace half with whole wheat flour, but the texture will be denser.
How Do I Avoid Overmixing the Muffin Batter?
Overmixing muffin batter is a common kitchen struggle because it can make muffins tough instead of tender. Here’s how to mix just right:
- After combining wet and dry ingredients, stir gently and briefly. It’s okay if the batter looks a little lumpy.
- Stop mixing as soon as you see dry flour disappear. Resist the urge to keep stirring to smooth it out.
- Fold in any add-ins like nuts or chocolate chips carefully with a spatula, using a light touch.
By doing this, you’ll get muffins with a soft crumb and a nice rise, avoiding the rubbery texture from too much gluten development.
Equipment You’ll Need
- Mixing bowls – I prefer large bowls so I can stir everything easily without spilling.
- Whisk or spoon – for combining ingredients smoothly and gently.
- Measuring cups and spoons – to ensure accurate ingredient amounts.
- Muffin tin and paper liners or greased pan – to shape your muffins and prevent sticking.
- Toothpick or cake tester – to check if muffins are done without cutting into them.
Flavor Variations & Add-Ins
- Replace walnuts with chopped pecans or almonds for a different crunch.
- Add a handful of blueberries or raspberries for fruity bursts in every bite.
- Swap chocolate chips for white chocolate or peanut butter chips for a fun twist.
- Mix in a teaspoon of ground ginger or nutmeg to add warmth and spice.
How to Make Sourdough Discard Banana Muffins?
Ingredients You’ll Need:
Main Ingredients:
- 1 cup sourdough discard (unfed, at room temperature)
- 2 large ripe bananas, mashed
- 1/2 cup sugar (granulated or brown sugar)
- 1/4 cup vegetable oil or melted butter
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
Add-Ins (Optional):
- 1/2 cup chopped walnuts or pecans
- 1/3 cup chocolate chips
How Much Time Will You Need?
This recipe takes about 10-15 minutes to prepare and 20-25 minutes to bake. After baking, give your muffins about 5 minutes to cool in the pan before moving them to a wire rack. So overall, you should set aside around 40 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat and Prep:
Start by heating your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly to prevent sticking.
2. Mix Wet Ingredients:
In a large bowl, combine the sourdough discard, ripe mashed bananas, sugar, vegetable oil (or melted butter), egg, and vanilla extract. Stir everything together until the mixture is smooth and well blended.
3. Combine Dry Ingredients:
In a separate bowl, whisk the flour, baking soda, baking powder, salt, and cinnamon if you’re using it. This helps the leavening agents mix evenly.
4. Combine Wet and Dry:
Gradually add the dry ingredients to the wet ingredients, stirring gently just until you no longer see dry flour. Try not to overmix to keep the muffins nice and tender.
5. Add Nuts or Chocolate:
Fold in any chopped walnuts, pecans, or chocolate chips you want to add. They give extra flavor and texture.
6. Fill Muffin Cups:
Divide the batter evenly among your prepared muffin cups. Fill each cup about three-quarters full so there’s room for the muffins to rise.
7. Bake:
Bake in your preheated oven for about 20 to 25 minutes. Check doneness by poking a toothpick into the center of a muffin – it should come out clean or just with a few crumbs attached.
8. Cool and Serve:
Let your muffins cool in the pan for five minutes, then transfer them to a wire rack to cool completely. Enjoy them warm or at room temperature!
Store leftovers in an airtight container at room temperature for up to three days, or freeze for longer life. These muffins are deliciously moist with a subtle tang from the sourdough discard, balanced perfectly by sweet bananas and tasty add-ins.
Can I Use Frozen Sourdough Discard?
Yes! Just thaw it overnight in the fridge or quickly at room temperature before using, and give it a good stir. Using thawed discard works perfectly in these muffins.
What Can I Substitute for Sourdough Discard?
If you don’t have sourdough discard, you can use plain yogurt or buttermilk instead to add some moisture and acidity. The flavor will be slightly different but still delicious.
How Should I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them individually wrapped for up to 3 months—just thaw at room temperature before eating.
Can I Make These Muffins Vegan?
You can swap the egg for a flax or chia egg (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water), and use oil instead of butter. The texture will be slightly different but still tasty!