Sourdough Discard Banana Muffins
If you love the combination of ripe bananas and the tangy depth of sourdough, these Banana Sourdough Discard Muffins are a must-try! They’re moist, tender, and just subtly sweet, making them perfect for breakfast or a mid-day snack. The sourdough discard adds a unique complexity to the flavor without making them taste overly sour. Plus, they’re an excellent way to use extra sourdough discard instead of letting it go to waste.
These muffins aren’t too sweet; the optional cinnamon-sugar crumb topping adds sweetness and texture. Whether you enjoy them fresh out of the oven or freeze them for later, this recipe is simple, quick, and a great addition to any home baker’s collection.
Table of Contents
Why You’ll Love These Banana Sourdough Discard Muffins
💛 A Delicious Way to Use Sourdough Discard – If you’re an avid sourdough baker, you know how quickly discard can build up. These muffins make great use of it, adding a subtle tangy depth without overpowering the banana flavor.
🍌 Super Moist & Tender—The combination of mashed bananas, oil, and butter ensures that every bite is soft, fluffy, and flavorful. Adding oil and butter to the muffins enhances the flavor and keeps them tender and moist. Butter adds a caramelized rich flavor that enhances the taste. Butter alone can create a drier muffin, but adding oil creates better moisture retention and softer muffins that stay fresh longer.
⏳ Quick & Easy to Make – With just 15 minutes of prep and 15 minutes of baking, you can have warm, homemade muffins ready in no time!
👌🏼Versatile & Customizable – These muffins are perfect on their own, but you can easily switch things up by adding chocolate chips, chopped nuts, or a crumbly cinnamon topping.
❄️ Freezer-Friendly – Make a batch (or two!) and freeze them for quick breakfasts or snacks on busy days.
🧁 Not Too Sweet—These muffins perfectly balance natural banana sweetness with just a touch of added sugar. If you love extra indulgence, the optional crumb topping adds a lovely hint of sweetness and spice.
Whether you enjoy them fresh out of the oven or save them for later, these banana sourdough discard muffins will become a favorite in your home! 🍌
Tips for Success!
🔹 Use Overripe Bananas – The riper the bananas, the sweeter and more flavorful your muffins will be. Look for bananas with lots of brown spots or even ones that have turned entirely brown. See the tips below if your bananas are less than ripe.
🔹 Don’t Overmix the Batter – Stir just until the ingredients are combined. Over-mixing can result in dense and chewy muffins rather than soft and fluffy ones.
🔹 Measure Flour Correctly – Spoon the flour into your measuring cup and level it off with a knife. Packing the flour can result in a dry muffin.
🔹 Evenly Fill Muffin Liners – An ice cream or cookie scoop makes portioning batter quick, clean, and even.
🔹 Customize the Toppings – The crumb topping adds a delightful crunch, but you can also sprinkle in chopped nuts, chocolate chips, or a light dusting of cinnamon sugar.
🔹 Let the Muffins Cool Slightly – Allowing them to cool for 5-10 minutes before removing them from the pan helps prevent them from breaking apart.
No Sourdough Starter? Sourdough Discard Substitutes
If you don’t have sourdough discard, there are a few substitutes you can use in this Banana Sourdough Discard Muffins recipe:
- Ripe Sourdough Starter – You can use active, bubbly sourdough starter instead of discard in the same amount (½ cup). Since an active starter has more yeast activity, it may cause a slightly higher muffin rise. The flavor will remain similar, with a mild tang.
- Buttermilk or Yogurt – These provide a similar acidity and moisture level. Replace the ½ cup of sourdough discard with ½ cup of buttermilk or plain yogurt.
- Milk + Vinegar or Lemon Juice – To mimic the acidity of sourdough discard, mix ½ cup of milk with ½ tablespoon of vinegar or lemon juice and let it sit for 5 minutes before using.
How to Overripen a Banana
If your bananas aren’t quite ripe enough for baking, you can speed up the ripening process with these easy methods:
1. Paper Bag Method (1-2 Days)
Place your bananas in a brown paper bag with an apple or ripe banana. The ethylene gas released by the fruit will speed up ripening. Keep the bag at room temperature and check daily.
2. Oven Method (20-30 Minutes)
Preheat your oven to 300°F (150°C) and place unpeeled bananas on a baking sheet. Bake for 15-30 minutes, checking every 5 minutes, until the skins turn black and the bananas become soft. Let them cool before using.
3. Microwave Method (30-60 Seconds per Banana)
If you need ripe bananas immediately, poke a few holes in the peel with a fork and microwave for 30-second intervals until soft. This won’t develop the same deep sweetness as natural ripening, but it works in a pinch!
4. Freezer Method (Overnight, for Future Use)
If you have time, freeze the bananas overnight. When thawed, they will become soft and perfect for baking. Just be sure to drain any excess liquid before mashing.
These methods help you get perfectly overripe bananas fast—so you never have to wait to bake your muffins! 🍌😊
How to Make Sourdough Discard Banana Muffins
- Preheat the oven to 350° (177°C) and line a 12-cup muffin tin with liners or grease well.
- In a large mixing bowl, add the four bananas and mash them. Add ½ cup oil, ¼ cup melted butter, ½ cup granulated sugar, ¼ cup brown sugar and mix until combined.
3. Add the two eggs, one at a time and mix until incorporated. Then, add two teaspoons of vanilla and ½ cup of sourdough discard.
4. In a smaller bowl, mix the dry ingredients: 1 ¾ cups flour, 1 ½ teaspoons baking powder, ½ teaspoons baking soda, and ¼ teaspoons salt. Add the dry, mixed ingredients to the large bowl and mix until just combined. Do not over-mix. Over-mixing will make the muffins dense and chewy instead of soft and fluffy.
5. For the Cinnamon Topping, mix ¼ cup granulated sugar, ¼ cup brown sugar, ⅓ cup flour, 1 teaspoon cinnamon, and ⅛ teaspoon salt in a small bowl. Cut the ¼ cup butter into small cubes and mix into the dry mix with a pastry cutter until it becomes coarse crumbs.
*Note: You can also use a fork or your hands if you don’t have a pastry cutter
6. Add the batter until the liners are ¾ full. Sprinkle the crumbs onto the tops of the muffins. Note: An ice cream scoop makes adding the batter to the liners easy and even.
7. Place the muffins in the oven and bake for 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs (but no wet batter). Allow the muffins to cool for 5-10 minutes.
Sourdough Discard Banana Muffins
Ingredients
- 4 ripe bananas mashed (Approximately 1 ¾ cups)
- ½ cups oil such as avocado canola or vegetable
- ¼ cups unsalted butter melted and slightly cooled
- ½ cups granulated sugar
- ¼ cups brown sugar
- 2 eggs
- 2 teaspoons vanilla
- ½ cups sourdough discard
- 1 ¾ cups all purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoons salt
(Optional) Topping:
- ¼ cups unsalted butter
- ¼ cups granulated sugar
- ¼ cups brown sugar
- ⅓ cups all purpose flour
- 1 teaspoon cinnamon
- ⅛ teaspoon of salt
Instructions
- Preheat the oven to 350℉ (177℃)
- In a large mixing bowl, add the 4 bananas and mash them.
- Add the oil, melted butter, granulated sugar, and brown sugar, and mix until combined.
- Add the eggs, one at a time and mix until incorporated.
- Add vanilla extract and sourdough discard.
- Mix the dry ingredients: flour, baking powder, baking soda, and salt in a small bowl.
- Add the mixed dry ingredients to the large bowl and mix until just combined. Do not over-mix.
- *Note: Over-mixing will make the muffins dense and chewy instead of soft and fluffy.
- Prepare the muffin tins with muffin liners and add the batter until the liners are ¾ full. *Note: An ice cream scoop can make adding the batter to the liners easy and even.
- Sprinkle the crumbs onto the tops of the muffins if you choose to.
- Place the muffins in the oven at 350 degrees oven for 15 minutes.
- Allow the muffins to cool for 5-10 minutes
Topping:
- In a small bowl, mix granulated sugar, brown sugar, flour, cinnamon and salt.
- Cut the butter into small cubes and mix into the dry mix with a pastry cutter until it becomes coarse crumbs. *Note: You can also use a fork or your hands if you don’t have a pastry cutter
Nutrition
Storing Your Sourdough Discard Banana Muffins
Proper storage is essential to maintain the freshness and texture of your muffins. Drawing on our experience and research for our article “How to Store Muffins,” here are some effective strategies:
- Cool Completely Before Storing: After baking, allow your muffins to cool in the tin on a wire rack for about 10 minutes. Then, remove them from the tin and let them cool entirely before storing them. This prevents condensation, which can lead to sogginess.
- Use Paper Towels in Storage Containers: Line the bottom of an airtight container with 2-3 layers of paper towels, place the cooled muffins in a single layer on top, and cover them with another 2-3 layers of paper towels before sealing the container. The paper towels absorb excess moisture, maintaining the muffins’ texture.
- Avoid Refrigeration: Storing muffins in the refrigerator can cause them to dry out and become stale faster due to a process known as retrogradation, where starch molecules recrystallize and harden over time. It’s best to keep them at room temperature.
- Freeze for Longer Storage: If you need to store the muffins for more than a few days, freezing is an excellent option. Once completely cooled, wrap each muffin individually in plastic wrap or aluminum foil, place them in a freezer-safe bag or container, and freeze for up to three months. To enjoy, thaw at room temperature or warm gently in the microwave.
- Consider Toppings and Fillings: Muffins with moist fillings or toppings, such as fresh fruit or cream cheese, may have a shorter shelf life and are more prone to becoming soggy. Consume these varieties promptly or opt for freezing to maintain freshness.
By implementing these storage techniques, you can ensure your muffins remain delicious and maintain their ideal texture for as long as possible.
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