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Best Sourdough Discard Banana Muffins Recipe

These sourdough discard banana bread muffins are incredibly moist, tender, and full of rich banana flavor with a subtle sourdough tang. They’re the perfect way to use up extra sourdough discard while baking a family-friendly breakfast or snack in under an hour.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 1 cup sourdough discard fed or unfed
  • 3 ripe bananas mashed
  • 2 large eggs
  • 1/2 cup brown sugar packed
  • 1/4 cup melted butter or neutral oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • Optional: 1/2 teaspoon cinnamon
  • Optional: 1/2 cup chopped nuts or chocolate chips

Method
 

  1. Preheat oven to 350°F (175°C) and line a muffin tin with liners.
  2. In a large bowl, whisk mashed bananas, eggs, brown sugar, butter, and vanilla until smooth.
  3. Stir in sourdough discard until fully combined.
  4. In a separate bowl, whisk flour, baking soda, salt, and cinnamon if using.
  5. Gently fold dry ingredients into wet ingredients until just combined.
  6. Fold in nuts or chocolate chips if desired.
  7. Divide batter evenly among muffin cups, filling about two-thirds full.
  8. Bake for 20–22 minutes until a toothpick inserted comes out with a few moist crumbs.
  9. Cool for 10–15 minutes before serving.

Notes

Use very ripe bananas for maximum sweetness and moisture. Avoid overmixing the batter to keep muffins tender. Muffins freeze well for up to 3 months.