Sourdough Discard Banana Muffins

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

Sourdough Discard Banana Muffins

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.

Course Breakfast, Snack

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings muffins

Calories 228kcal

Author Ashley Petrie, RDN, LDN

Equipment

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)

Instructions

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.
In a medium bowl, whisk together the flour, cinnamon, salt, baking powder, and baking soda. Set aside.
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
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.
½ cup (113 grams, 1 stick) unsalted butter, ¾ cup (150 grams) brown sugar, 2 large (100 grams) eggs, 4 small (400 grams) overripe bananas, ½ cup (100 grams) sourdough starter discard, 1 teaspoon vanilla extract
Gently fold the dry ingredient mixture into the wet ingredients, being careful not to overmix to avoid dense muffins. 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.
1 cup mix-ins
Divide the batter evenly among the 12 muffin cups.
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.
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.

Notes

Quick Tip: Muffins made with all butter tend to firm up at room temperature since butter solidifies as it cools. A quick warm-up in the microwave for 10-15 seconds restores their soft texture.
Storage: Keep muffins in an airtight container at room temperature for 3-4 days or freeze them for up to 3 months.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.