Name: Sourdough Discard Banana Muffins
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 ½ cups (180 grams) all-purpose flour; 1 teaspoon cinnamon; 1 teaspoon Diamond Crystal Kosher Salt; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ cup (113 grams, 1 stick) unsalted butter (melted); ¾ cup (150 grams) brown sugar (packed); 2 large (100 grams) eggs (room temperature); 4 small (400 grams) overripe bananas (room temperature); ½ cup (100 grams) sourdough starter discard (room temperature); 1 teaspoon vanilla extract; 1 cup mix-ins (such as chopped nuts, chocolate chips, or dried fruit (optional))

Jump to Recipe Print Recipe

These Sourdough Discard Banana Muffins are a quick and easy way to use up sourdough discard and overripe bananas. Ready in just 30 minutes, they’re moist, flavorful, and perfect for customizing with your favorite mix-ins.

Five sourdough banana muffins on a piece of wrinkled parchment paper on top of a wooden cutting board.

I buy bananas almost every week for my fiancé and me to snack on. But, almost without fail, we end up with a few that get too ripe by the end of the week. Sound familiar?

And, of course, as a sourdough blogger, I always have a big jar of sourdough discard hanging out in my fridge.

While I love banana bread, sometimes it’s nice to have muffins that are already portioned out. So, I took my favorite sourdough banana bread recipe and made a few tweaks to turn it into these moist, tender muffins.

They’re lightly sweetened with brown sugar and ripe bananas, and sourdough discard gives them a slight tang. Made with all butter, they’re rich in flavor with a comforting hint of cinnamon that pairs perfectly with banana.

These muffins are a great way to use up both your overripe bananas and sourdough discard. Plus, they’re ready in just 30 minutes. They also freeze beautifully, making them an easy, grab-and-go breakfast or snack.

I can’t wait for you to try them - I hope you love these banana sourdough muffins as much as I do!

Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

Ingredients & Substitutions

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

Sourdough Discard- Adds moisture and a subtle tangy flavor. The older your discard, the more pronounced the tang, so adjust according to your taste.
Bananas- Overripe bananas with lots of brown spots work best. They add natural sweetness, moisture, and flavor to the muffins.
All-Purpose Flour- Provides the structure for the muffins. You can replace up to ⅓ with whole wheat flour for a slightly heartier texture, but the muffins may be a bit denser.
Brown Sugar- Adds a rich, caramel-like sweetness that pairs perfectly with the bananas and cinnamon. If needed, you can substitute it with coconut sugar or granulated sugar.
Butter- Adds a rich, buttery flavor. Since butter firms up when cooled, these sourdough banana muffins are best served warm. If preferred, you can substitute it with a neutral oil like vegetable or canola oil.
Cinnamon- Adds warm, cozy flavor to the muffins. For a fun twist, try swapping it with a teaspoon of my pumpkin spice blend.
Kosher Salt- I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If you’re using table salt or Morton’s Kosher Salt, measure by weight or reduce to half the amount to avoid oversalting.

The ingredients to make sourdough banana muffins. Each ingredient is labeled with text. They include sourdough discard, butter, baking powder, baking soda, vanilla, cinnamon, eggs, brown sugar, salt, all-purpose flour, and ripe bananas.

Tips for Success

Measure ingredients accurately. Weigh your flour for the most accurate results, or spoon it into the measuring cup and level it off. Using too much flour can lead to dense, dry muffins.
Choose ripe bananas. The riper, the better - spotty, overripe bananas add natural sweetness and moisture to your muffins.
Use room temperature ingredients. Bring your eggs, sourdough discard, and bananas to room temperature before mixing for a smoother batter that bakes more evenly.
Fold gently. Stir just until the dry and wet ingredients are combined as overmixing can make the muffins dense or tough.
Customize with mix-ins. Fold in your favorite add-ins like chocolate chips, chopped nuts, or dried fruit to make these sourdough banana muffins your own.
Serve warm. Muffins made with butter tend to firm up as they cool. Reheat in the microwave for 10–15 seconds or in the oven for a few minutes to restore their soft texture.

How to Make Sourdough Banana Muffins

Here is how to make banana muffins with sourdough discard.

Step 1: Prepare muffin tin. Preheat your oven to 425°F. Line a 12-cup muffin tin with paper liners, or lightly grease each cup with butter, oil, or cooking spray to prevent sticking.

Step 2: Mix dry ingredients. In a medium bowl, whisk together the flour, cinnamon, salt, baking powder, and baking soda. Set aside.

The dry ingredients mixed together in a bowl.

Step 3: Whisk wet ingredients. In a large mixing bowl, whisk the melted butter and brown sugar until smooth and slightly lighter in color. Add the eggs one at a time, whisking well after each addition. Stir in the mashed bananas, sourdough discard, and vanilla extract, mixing until fully combined.

The wet ingredients mixed together in a bowl.

Step 4: Combine wet and dry ingredients. Gently fold the dry ingredient mixture into the wet ingredients, being careful not to overmix. If desired, fold in 1 cup of mix-ins such as chopped nuts, chocolate chips, or dried fruit, until they are evenly distributed throughout the batter.

Sourdough discard banana muffin batter in a bowl with a rubber spatula sticking out.

Step 5: Fill muffin cups. Divide the batter evenly among the 12 muffin cups.

Six paper lined muffin wells filled with sourdough banana muffin batter.

Step 6: Bake muffins. Bake in the preheated oven for 14–16 minutes, or until the muffin tops are golden brown and a toothpick inserted into the center comes out clean.

Step 7: Cool and serve. Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm for the best texture.

Six baked sourdough banana muffins in a muffin tin.

How to Store

Store completely cooled sourdough discard banana muffins in an airtight container at room temperature for 3-4 days. For the best texture, reheat in the oven or microwave for 10-15 seconds before serving.

For longer storage, freeze muffins in a freezer-safe container for up to 3 months. Thaw at room temperature and warm before serving.

Several sourdough banana muffins stacked together. One of the muffins has been split in half to show the texture of the crumb.

A cover of a recipe ebook with the title "Everyday Sourdough: 27 Sweet & Savory Sourdough Discard Recipes." There is an image of sourdough discard cinnamon rolls on the front. At the bottom, it reads "By Ashley Petrie of Everyday Homemade."

Grab a copy today!

Are you tired of watching your sourdough discard go to waste?

It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!

Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.

No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.

Let's Connect!

Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

More Sourdough Muffin Recipes

📖 Recipe

Print Pin Save