Sourdough Banana Muffins
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Sourdough banana muffins are such a delicious and easy way to use sourdough discard or even active sourdough starter. With a delightful fluffy texture and crunchy outside, this sourdough banana muffin recipe are a must bake this week!
This sourdough discard banana bread is also a great way to use up overripe bananas and sourdough discard, as are these sourdough banana waffles and sourdough banana fritters.
Why You'll Love This Recipe!
- Use Up 200g of Discard - if you're looking for a sourdough discard recipe that uses a big amount of discard, this is it! 200g in just one recipe. There's no need for sour cream in this recipe, the sourdough discard brings all the flavor!
- No Wait - there's no waiting for these muffins to rise, you just mix and bake and you'll have delicious sourdough muffins in under an hour! Perfect for a quick breakfast or snacks for the kids - just like this collection of 25+ no wait sourdough recipes.
- Reduce food waste - this recipe is great for reducing your food waste by using brown bananas and sourdough discard that may have otherwise gone in the bin. So good! You might also like these ideas for using leftover sourdough.
The ingredients for these sourdough discard banana muffins are pretty straight forward, but there are a few substitutions you can make, based on your dietary requirements and what you have on hand.
- Sourdough Starter - you can use active starter or sourdough discard in this recipe. It's totally up to you.
- All Purpose Flour - you can substitute whole wheat flour if you prefer. This will give the muffins a nuttier, more wholesome taste. I recommend adding a splash of water to the mixture if using whole wheat flour as it will absorb more liquid.
- Banana - I have weighed the bananas with their skins off. I have used 4 medium bananas in this recipe weighing approximately 350g. Overripe, sweet bananas will give you the best banana flavor.
- Brown Sugar and White Sugar - I have used 150g of sugar in total for these muffins. You can reduce this to 100g if you'd prefer or even use some coconut sugar or rapadura in place of the brown sugar. Using dark brown sugar gives these delicious muffins a more caramel flavor.
- Eggs - I've used 2 large eggs. If your eggs are on the small side, I recommend increasing to 3 eggs.
- Baking soda and baking powder
- Vegetable Oil - I have used sunflower oil in this recipe but you can use any light flavored vegetable oil you like, even rice bran oil or canola oil would be ok. Oil gives baked goods a moist final texture. Avocado oil, coconut oil or olive oil are also ok if those are your preferred oils. You can substitute melted butter, however it will change the texture of the muffins slightly. The oil makes them much more moist, so if you do want to use butter, it's better to use a combination of butter and oil.
- Vanilla Extract - Just a dash for extra flavor. You can use maple syrup instead if you prefer.
- Salt - I always add a pinch of salt to sweet recipes, it makes such a difference!
- Cinnamon and Nutmeg - You can increase or decrease the amount of cinnamon and nutmeg depending on your preference. You can leave them out altogether if you prefer.
How to Make Sourdough Banana Muffins
Like most sourdough muffin recipes, these are really easy to put together. A great quick snack that you can have ready in under an hour! Perfect for those hungry tummies after school - or just to have on hand in the freezer!
This recipe will make 6 large muffins or 12 smaller muffins depending on the muffin pan you use. You can ferment this mixture overnight if you prefer. I've added instructions for this further down.
- Preheat your oven to 180C (356F). Prepare a large 6 hole muffin tin by greasing each hole with some butter (you could also use a 12 hole muffin tin for smaller muffins). If you are using muffin liners or cupcake liners, make sure you spray them with a little oil so that the batter doesn't stick. Make sure you use a kitchen scale to accurately weight the ingredients for best results.
- Mash the bananas with a fork until they form a puree (a few lumps is find).
- Mix the sourdough starter, eggs, oil, banana puree and vanilla extract together in a bowl or jug. Make sure you mix them together really well and that the eggs are well beaten.
- In a large bowl, mix the dry ingredients - all purpose flour, baking powder, salt and sugar. Make sure the dry ingredients are well distributed.
- Now pour the wet ingredients into the dry ingredients.
- Use a spatula and mix them until they are just combined – do not over mix or you'll end up with tough muffins.
- Spoon the muffin batter into your prepared muffin tin. Sprinkle a little raw sugar on top of each muffin (this is optional).
- Bake in a preheated oven at 180C (356F) until golden brown (around 20-25 minutes). Allow baked muffins to cool on a cooling rack.
Kate's Recipe Tips
- Mix wet and dry ingredients separately, then gently combine.
- Small flour clumps are fine—don’t overmix or muffins may turn chewy.
- Bring sourdough discard to room temperature before adding.
- Toss add-ins (chocolate chips, berries, nuts) through dry mix first to keep them evenly spread.
- Use an ice cream scoop or large cookie scoop to evenly distribute the batter.
How To Long Ferment Sourdough Discard Banana Muffins
If you would prefer to ferment these sourdough banana muffins, you can ferment the mixture in the fridge. Mix all the ingredients together as directed, then place the bowl of muffin mixture, covered, into the fridge for up to 12 hours. Then proceed with instructions when you are ready to bake.
Fermented muffins tend to rise a little less than muffin mixture baked straight away, however you'll get more of the benefits of sourdough if you ferment the mixture in this way.
Flavor Variations
While these easy banana sourdough muffins are perfect in their simplicity, sometimes it's nice to mix things up a bit! Here are a few flavor variations we love:
- Banana Coconut Muffins - Add 100g of shredded coconut or dessicated coconut to the dry ingredients. You can also sprinkle some coconut on top of the muffins before baking for a toasted coconut treat!
- Chocolate Chip Banana Muffins - Add 100g of milk chocolate chips to the dry ingredients for a chocolatey treat. You could serve these sourdough muffins with a dollop of chocolate spread on top for an indulgent treat!
- Banana Nut Muffins - Try adding 100g of pecans or walnuts to the dry ingredients. It's up to you whether you chop the nuts or add them whole.
- Honey & Cinnamon - These are great for breakfast. Add 40g of honey to the liquid ingredients and a teaspoon of ground cinnamon to the dry ingredients before combining them together. Adding some nuts to this combination is always delicious.
- Blueberry Banana Sourdough Muffins - Add 100g of frozen blueberries to the dry ingredients. If you prefer, you could also use dried blueberries (they are much like adding raisins).
- Banana Crunch - top with crushed banana chips and then drizzle with a powdered sugar glaze for some extra sweetness.
- Banana Nutella Muffins - before you pop the muffins in the oven, add a dollop of Nutella to the top of the muffins and swirl it in with a toothpick.
How To Freeze + Store
Muffins are fantastic to freeze. They can be frozen in ziploc bags or an airtight container and defrosted at room temperature or even in the microwave.
They will last for around 3 days if stored in a container. After a few days, I would suggest warming slightly in the microwave to freshen them up a little.
I often make large batches of these sourdough banana muffins and then pop 2 or 3 into a ziploc bag and freeze. It's then easy to grab a baggie out whenever I need to send my husband with a snack ... or I need a quick easy snack on the run for myself.
They defrost really quickly!
Sourdough Discard Banana Muffins
Equipment
- Mixing Bowl
- Digital Scales
- 6 hole muffin tin (large 6 hole muffin tin or 12 hole tin for smaller muffins)
Ingredients
- 200 g Sourdough Starter Discard or Active Starter
- 200 g All Purpose Flour
- 350 g Banana mashed (4 medium bananas)
- 100 g Brown Sugar
- 50 g White Sugar
- 2 Eggs
- 6 g Baking Powder (1 tsp)
- 5 g Baking Soda (1 tsp)
- 60 g Vegetable Oil Light flavor
- 5 g Vanilla Extract
- 2 g Salt (just a pinch)
- 1 teaspoon Cinnamon
- ½ teaspoon Nutmeg
- 30 g Raw Sugar (for sprinkling on the top before baking)
Instructions
- Preheat oven to 180C/350F and grease a 6hole muffin tin with butter.
- Mash bananas in a bowl. You want it to be fairly squishy - but a few chunks is fine.
- Mix the sourdough starter, 2 eggs, vanilla extract and oil in a bowl. Whisk together until well combined. It's ok if the oil sits on the top, it will combine once it is poured into the dry ingredients.
- Stir the mashed banana through the liquid ingredients.
- In a separate bowl mix together all purpose flour, salt, cinnamon, nutmeg, baking powder, baking soda and sugars.
- Now pour the liquid ingredient mixture into the dry ingredients. Gently fold together until just mixed - don't over mix or the muffins will be tough.
- Spoon mixture into greased muffin tin. This recipe will fill a 6 hole muffin (each hole around ¾ full). Sprinkle each muffin with a little raw sugar (this is optional).
- Bake at 180C/350F for approximately 25 to 30 minutes or until muffins are golden brown. Remember your oven might run hotter or cooler than mine, so use your discretion.
Notes
- All Purpose Flour - you can substitute whole wheat flour if you prefer. This will give the muffins a nuttier, more wholesome taste. I recommend adding a splash of water to the mixture if using whole wheat flour as it will absorb more liquid.
- Vegetable Oil - I have used sunflower oil in this recipe but you can use any light flavored vegetable oil you like. Oil gives baked goods a moist final texture. Cakes and muffins made with oil are generally taller, loftier and have a moister crumb than baked goods without oil. A light flavored oil is best - like a light vegetable oil, rice bran oil or even canola oil. You can substitute melted butter, however it will change the texture of the muffins slightly. The oil makes them much more moist, so if you do want to use butter, it's better to use a combination of butter and oil.
- Sugars - I have used 150g of sugar in total for these muffins. You can reduce this to 100g if you'd prefer or even use some coconut sugar or rapadura in place of the brown sugar.
- Banana - I have weighed the bananas with their skins off. I have used 4 medium bananas in this recipe weighing approximately 350g.
Nutrition
I think this is the best discard and banana recipe. I love the options for add ins. This time I used toffee bits but am looking forward to trying coconut, nuts and blueberries. I would also try some rhubarb in these. They are addictive!
Do you think rhubarb in lieu of bananas would work? Or, do you mean a mix of both fruits?
I'm excited to try this recipe! If using a 12 muffin tin, would you suggest cutting the bake time in half? Instead of 25 - 30 minutes, maybe around 12 - 15 minutes? Thanks!
Tried these today, best i have ever had!!! Thanks so much for another fantastic recipe Kate. Moist just perfect. I added walnuts. Thanks so much for helping so many people like me. I have learned so much from you and still learning every day. Had discard pancakes this morning, now the muffins. 🙂
Thanks for a great recipe. Very much appreciate you providing weight measure for the bananas as most recipes just call for '2 bananas'
Just made these. Added coconut and white chips per request of my husband! Came out great. Can these be made as an overnight muffin and baked in the morning?
I miss the recipe before the update. Any possible way to get that one again?!
If you love the old recipe, then you will love this one even more - so much tastier and much more banana flavor!
These turned out so delicious, but they stuck so badly to the paper wrappers that you lose a good bit of muffin when trying to get the wrapper off... I followed the recipe exactly and have never had that issue when baking before. What could've made that happen?
Has anyone tried using 350g pumpkin puree in place of banana?
If you're looking to use pumpkin puree, try these sourdough pumpkin muffins 🙂
I've read through a ton of your beginner how-to articles. You've mentioned that you can't batch ferment bread dough in the fridge because the yeast go to sleep. What is the difference here with batch fermenting this in the fridge? Is it more for convenience in the bake time, or does this fridge fermentation allow for the degradation of the gluten as if it were on the counter for 10 hours? My main purpose for sourdough is the gut health and the way it breaks down the gluten (for my gluten sensitive daughter). Do you know if this would be the case with a long fridge fermentation of this banana bread batter, or any of your batters for that matter? I've really enjoyed so many of your recipes. You are very good at this.
I don’t know if I did it wrong but mine made waaaaaay more than 6 muffins!!
They’re in the oven now, can’t wait to taste them!
How large are your muffin pans? I just made these and it made 16 muffins.
Can the muffins be made without using any banana? Would I substitute the same about of the preferred ingredient (such as blueberries or chocolate chips)?
These are best made with banana. If you are wanting to make muffins with other inclusions you could try these sourdough chocolate chip muffins or these sourdough blueberry muffins 🙂
My family loves these so much that I have to double the recipe every time. We really enjoy the zucchini version with less sugar. I usually add some protein powder too and these muffins can take so many variations that it makes it so fun to play around with. Every time I make them my husband exclaims that they are the best muffin he has ever had. Thanks so much for the recipe!
This is such a wonderful, soft, fluffy muffin! The spices are perfectly balanced and I can use my whole week's worth of discard for these muffins! Excellent!!!!
These are delicious! Have made them several times! With extra cinnamon and nutmeg, Yum! Thank you pantry mama!!
But every time I make them the tops become sticky/slimy after they cool and are stored. I am wondering if anyone else has experienced this? Or if there's something I can do to prevent it?
Does this happen when storing them in a sealed plastic container? I haven't had this issue, but I would place some paper towels over the top of the muffins before putting the lid on to help absorb any moisture which would be causing this issue.
Not sure how I did it, but I got 14 "normal" sized muffins lol but my son loves them!
These get better and better! I love the clever addition of nutmeg! This time I added shredded unsweetened coconut and topped with pumpkin seeds. They are superb!
Thanks so much for this perfect recipe. It’s my first discard recipe and it was moist and scrumptious. The only thing I did different was cooking the jumbo muffins. I preheated for 425, cooked there for 7 minutes, then dropped it to 350 for 21 minutes. I just always do it with any muffin recipe and it gives me the tall muffin tops. Saving this recipe for the future.
Great tip! Thank you so much for sharing with us. So glad the muffins were a hit! 🙂
Absolutely a smash hit. My batter made 16 regular size muffins though. I turned 6 of them into double chocolate for the kids and left 10 as banana bread style. Wow. So soft and fluffy. Also my oven indeed ran hotter than yours. Mine baked at 350F for 18 min. I will definitely make these again. Instant favorite. Thanks again for yet another amazing recipe.
These seriously are the best sourdough banana muffins! They are so soft and delicious!
Very delicious! My family and I love them. I’ve tried many muffin options and I try to keep them healthier and these were great. I used coconut sugar ( can’t remember if
I went with 100 or 150g!?) and added in a half cup of oats.
We love to hear that, Nicole! Thanks for your comment and tips.
Just made these for the first time and they turned out great! Not sure what I did, but I ended up with 12 standard muffins and 12 mini muffins - could be that I'm a bit stingy filling the cups as I despise cleaning muffin pans. Still got a great dome on all of them though!
For the standard muffins, I used liners and a quick spray of avocado oil. For the mini muffins, I sprayed the avocado oil directly on the pan. Both methods worked great!
I also did a mix of 130g of all-purpose flour and 70g of whole wheat flour. I'm looking forward to making these again!
Thank you so much for your tips and review! So glad you enjoyed these. 🙂
Love this recipe and especially that it is done by weight, makes prepping so much easier! I added raisins and they are incredible. Thank you!
I've made A LOT of discard banana muffin recipes and this is by far the best yet! Will be saving this in the family recipe book, thank you!
Awwhhh that's so lovely! Thank you for your kind words and I'm so glad you love these! xo
Can you make this with frozen bananas?
Yes you can make these sourdough banana muffins with frozen bananas 🙂