Have some extra bananas laying around that are starting to go brown? No problem! These Sourdough Discard Banana Muffins are a perfect way to use up those bananas and some extra sourdough discard. Easy to make and delicious!
If you love this recipe, give my sourdough banana bread a try too!
Sourdough banana muffins are one of my favorite ways to use up overripe bananas and extra sourdough starter discard. They’re quick to whip up, don’t require long fermentation (unless you want them to), and are so yummy! Plus, they’re a great way to cut back on food waste while making something truly delicious that my family loves!
Whether we add chopped walnuts or pecans, a sprinkle of cinnamon, or even chocolate chips, these muffins always disappear fast. They’re perfect for busy mornings or as an afternoon snack with a cup of coffee.
If you love sourdough as much as I do, make sure to join our sourdough Facebook group where we share lots of recipes and tips and tricks!
Jump to:
What is Sourdough Discard?
So what is sourdough discard? Sourdough discard is the portion of sourdough starter that you remove before feeding your starter. Instead of throwing it away, you can use it in recipes like these easy sourdough banana muffins, chocolate chip sourdough muffins, or blueberry sourdough muffins! The discard adds flavor and moisture, making muffins light and tender.
Ingredients in Sourdough Banana Muffins
To make homemade sourdough banana muffins, gather these simple ingredients:
- Overripe bananas. I don't know about you, but my kids always ask for bananas when we are at the grocery store, and then when we get home, no one eats them! When that happens, I make these muffins or some sourdough banana pancakes!
- Sourdough discard. Unfed starter works best. If you have only active sourdough starter though, you can use that!
- Chopped nuts or chocolate chips (optional) – Adds crunch or extra sweetness.
- Flour. All purpose flour is great but you can use whole wheat flour and all purpose flour if you have it on hand.
- Eggs. To keep the muffins together.
- Leavening agents. We'll be using both baking powder and baking soda.
- Butter. Melted butter helps keep the muffins nice and moist. You can use a neutral oil like vegetable oil or avocado oil if you want to make these dairy free.
Be sure to check out the printable recipe card for full recipe information on ingredients and quantities.
Step by Step Instructions
Step 1: Preheat the oven to 400 degrees. Add the all purpose flour, salt, cinnamon, and leavening agents to a large mixing bowl.
Step 2: In a small bowl, peel the bananas and mash them. You want them to be very pureed. Set that bowl aside. In a medium bowl, add the brown sugar, sourdough starter, and melted butter. Mix that to combine well.
Step 3: Add the mashed bananas to the bowl with the wet ingredients.
Step 4: Add the dry ingredients to the bowl with the wet ingredients. Mix well.
Step 5: Add the chopped walnuts to the bowl and mix. Do not overmix as that will result in a tough muffin.
Step 6: Line a muffin tin with muffin liners and scoop the batter into the muffin tin. Bake for 18-20 minutes.
Make Ahead Instructions
These sourdough banana muffins are great to make ahead! Simply bake them, let them cool completely, and store them for later. Store them in an airtight container or in a gallon sized Ziploc bag right on the counter.
You can also mix the batter the night before and refrigerate it (without the baking soda and powder) for a slight fermentation boost. This would be long fermenting the muffins.
These muffins are great to freeze too! Wrap the muffins individually and freeze for up to 3 months. Thaw at room temp or reheat in the microwave or in the toaster oven.
How to Ripen Bananas Fast
Need ripe bananas ASAP? No worries! Here are some easy ways you can ripen bananas fast!
- Bake unpeeled bananas at 300°F for 15-20 minutes until soft.
- Place bananas in a paper bag with an apple or ripe banana for 24 hours.
- Pierce a banana with a fork and microwave for 30-second bursts until soft.
Frequently Asked Questions
Yes! Just note that active starter may make the muffins slightly lighter.
Sure! Just use a neutral oil instead of melted butter in the batter. Vegetable oil or avocado oil are great choices.
These muffins will keep in an airtight container or a Ziploc bag for about three days on the counter. If you want to freeze them, place them in a Ziploc bag and freeze them for up to three months. To defrost, place them in the toaster for a few minutes and they should come up to temperature quickly.
Other Recipes to Try!
Did you make this recipe and love it?
If you did, don't forget to leave a 5-star review below! Show me your creation on Instagram or Facebook. Just mention @Lynn'sWayofLife or use this hashtag #lynnswayoflife.
📖 Recipe
Sourdough Discard Banana Muffins
Ingredients
- ½ cup Melted Butter Salted or Unsalted
- ½ cup Brown Sugar
- 2 Eggs
- ½ cup Sourdough Starter Not fed
- 1 tablespoon Cinnamon
- 3 Bananas Brown and spotty
- 2 cup All Purpose Flour
- 2 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- ½ cup Chopped Walnuts Optional
For a Streusel Topping
- 2 tablespoon Butter Softened
- ¼ cup Flour
- ¼ cup Brown sugar
- 2 teaspoon Cinnamon
Instructions
- Preheat oven to 400°
- In a small bowl, peel and mashed the bananas until they are well pureed. Set that aside.
- In another bowl, mix all of the dry ingredients together. Set that aside.
- In a medium bowl, add the melted butter and brown sugar. Mix well to combine and get all of the brown sugar clumps out.
- Add the eggs, one at a time and mixing well between each egg addition.
- Add the sourdough starter and mix well.
- Add the bananas and mix well.
- Add the dry ingredients and carefully mix a few times. Do not overmix at this point. Just mix until all the ingredients are combined. It's ok if there are still a few lumps.
- Add the walnuts if you are using them and fold those in once or twice. Do not overmix.
- Line a muffin tin with muffin liners and add the batter to the muffin tin evenly. Mix all the streusel ingredients together and sprinkle it on top of the muffins. Bake for 20-25 minutes, depending on your oven. A toothpick should be inserted and come out clean. Allow the muffins to cool on a wire rack and enjoy!
Notes
- Use Super Ripe Bananas – The darker and spottier the bananas, the better! Overripe bananas add natural sweetness and moisture.
- Don’t Overmix the Batter – Stir the ingredients until just combined to keep the muffins soft and fluffy. Don't overmix though!
- Let the Batter Rest for Extra Flavor – If you have time, let the batter sit for 15-30 minutes before baking. This will make the muffins even more tender.
Leave a Reply