The Best Sourdough Banana Muffins with Discard!
1 Samuel 22:31 "As for God, his way is perfect; the word of the Lord is tried: he is a buckler to all them that trust in him."
These Sourdough Banana Muffins are going to become a staple in your kitchen. They’re soft, moist, and naturally sweetened with ripe bananas, perfect for breakfast, snacks, or tossing into lunchboxes.
I love topping mine with a buttery crumb streusel or a sprinkle of turbinado sugar for that irresistible bakery-style finish. These muffins come together quickly, bake up perfectly every time, and are a great way to use up extra sourdough discard without any waste.
These sourdough banana muffins are one of my absolute favorite ways to use up extra discard!
Especially when I have a few spotty bananas sitting on the counter begging to be baked into something delicious. They’re soft, moist, lightly sweet, and beautifully balanced with that subtle tang you can only get from sourdough.
In this post, you’ll learn exactly how to make them, how to long-ferment the batter for better digestion, how to add a buttery crumb topping, and the best tips I’ve found after years of baking banana muffins. Let’s get started!
If you love these soft and cozy Sourdough Banana Muffins, you’ll definitely want to try some of my other homemade favorites next! My tender Sourdough Banana Bread is always a hit and perfect for using up extra ripe bananas, and my sweet, nostalgic Blueberry Tea Cake pairs beautifully with a hot cup of coffee. And for more simple everyday baking, my Fresh Milled Zucchini Bread and soft Apple Oatmeal Cookies are cozy, family-approved recipes you’ll come back to again and again.
Scroll down for the recipe card, followed by detailed step-by-step instructions (with photos).
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Sourdough Banana Muffins Recipe!
Sourdough Banana Muffins
These sourdough banana muffins are tender, lightly sweet, and perfect for busy mornings on the homestead. They come together quickly, use up extra sourdough starter, and can even be long-fermented overnight for better digestibility. Add the optional crumb topping for a cozy, bakery-style finish.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 1 cup mashed ripe bananas (about 2–3 bananas)
- ½ cup sourdough starter (active or discard)
- ½ cup melted butter or coconut oil
- ½ cup brown sugar or coconut sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Optional Mix-Ins
- ½ cup chopped walnuts or pecans
- ½ cup chocolate chips
- ¼ cup shredded coconut
- Turbinado sugar for topping (if not using crumb topping)
Optional Crumb Topping
- ¼ cup all-purpose flour
- ¼ cup brown sugar
- 1/2 cup oats
- 2 tablespoons cold unsalted butter, cubed
- ¼ teaspoon ground cinnamon
- Pinch of salt
Instructions
1. Prep
Preheat your oven to 350°F. Line a 12-cup muffin tin with liners or grease well with butter.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
3. Combine the Wet Ingredients
In a large mixing bowl, whisk the melted butter and brown sugar until smooth.Add the eggs, vanilla, mashed bananas, and sourdough starter. Stir until well combined.
4.Bring It Together
Add the dry ingredients to the wet mixture and stir gently until just combined.Fold in any optional mix-ins (nuts, chocolate chips, coconut). Do not overmix.
5.Fill the Muffin Tins
Scoop the batter into the prepared muffin cups, filling each about ¾ full.
- If using the crumb topping: Sprinkle it generously over each muffin.
- If skipping it: Sprinkle turbinado sugar for a sparkly crunch.
6. Optional Crumb Topping
- In a small bowl, mix the flour, brown sugar, cinnamon, salt and oats.
- Add the butter cubes and use your fingers or a pastry cutter to work it into coarse, sandy crumbs.
- Sprinkle over each muffin before baking.
7. Bake
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.Cool in the pan for 5 minutes before transferring to a wire rack.
Notes
Overnight Long-Ferment Option
- Mix all wet ingredients + the flour only (do NOT add baking soda, baking powder, salt, or cinnamon).
- Cover the bowl and let it rest at room temperature for 8–12 hours.
- The next morning, add the remaining dry ingredients, fold gently, and bake as directed.
This method yields extra-soft, deeply flavorful muffins.
Tips for Perfect Muffins
- Use extra ripe bananas for maximum sweetness and moisture.
- For tall bakery-style domes, begin baking at 375°F for 5 minutes, then reduce to 350°F.
- Muffins freeze beautifully—just wrap individually and freeze up to 3 months.
- Replace cinnamon with pumpkin pie spice for a fall variation.
Why You’ll Love These Sourdough Banana Muffins
1. They use up sourdough discard.
Every sourdough baker has been there! Too much starter and not enough recipes. This one solves the problem beautifully by using ½ cup of discard or active starter.
2. Perfect for busy mornings.
This is a quick and simple recipe you can mix up in a few minutes. Kids love them, and they’re great for snacks and lunchboxes.
3. Can be long-fermented.
You’ll love the overnight option included below.
4. They taste amazing.
The combination of sweet bananas, warm cinnamon, and tangy sourdough creates a richer, deeper flavor than traditional banana muffins.
5. They freeze beautifully.
One batch can last weeks if you stock your freezer, perfect for meal planning.
Ingredients You’ll Need
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 1 cup mashed ripe bananas (2–3 bananas)
- ½ cup sourdough starter (active or discard)
- ½ cup melted butter or coconut oil
- ½ cup brown sugar or coconut sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Optional Mix-Ins
- ½ cup chocolate chips
- ½ cup chopped walnuts or pecans
- ¼ cup shredded coconut
- Turbinado sugar for topping
Optional Crumb Topping (Highly Recommended!)
For bakery-style muffins, add this buttery streusel:
- ¼ cup all-purpose flour
- ¼ cup oats
- ¼ cup brown sugar
- 2 tablespoons cold unsalted butter, cubed
- ¼ teaspoon cinnamon
- Pinch of salt
Mix together until crumbly and sprinkle over the muffin batter before baking.
How to Make Sourdough Banana Muffins
1. Prepare Your Muffin Tin
Preheat your oven to 350°F and line a 12-cup muffin pan with paper liners or grease well. Set aside.
2. Mix the Dry Ingredients
In a medium bowl, whisk together, flour, baking soda, baking powder, salt, and cinnamon.
Mix until well combined and no clumps remain.
3. Mix the Wet Ingredients
In a large bowl, combine the melted butter and brown sugar and whisk until smooth.
Add the eggs and vanilla and whisk again.
Next, stir in the mashed bananas and sourdough starter until fully incorporated. Your batter should be smooth and creamy.
4. Combine the Wet & Dry Ingredients
Add the dry ingredients to the wet ingredients and stir gently—just until everything is incorporated. Avoid overmixing, which can make muffins dense or tough.
Fold in chocolate chips, nuts, or any add-ins at this point.
5. Fill the Muffin Cups
Scoop the batter evenly into the prepared muffin tin, filling each cup about ¾ full.
If using the crumb topping, sprinkle it generously over each muffin.
If not, top each muffin with a pinch of turbinado sugar for a pretty sparkle.
6. Bake
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.
Long-Ferment (Overnight) Option
If you want your muffins to be easier to digest and have even deeper flavor, try the long-ferment version:
- Mix the wet ingredients + the flour only (no leaveners yet).
- Cover the bowl tightly and let it sit at room temperature for 8–12 hours.
- In the morning, gently sprinkle in the baking soda, baking powder, salt, and cinnamon.
- Stir gently, add mix-ins, and bake as directed.
This fermentation time allows the sourdough starter to break down some of the starches, creating a softer, more tender muffin.
Tips for the Best Sourdough Banana Muffins
Use very ripe bananas
The darker they are—think heavily speckled or almost black—the sweeter and more flavorful your muffins will be.
Don’t overmix
Stir the batter gently to keep the muffins fluffy.
Use room-temperature ingredients
This helps everything mix more evenly.
Add a little extra flour for runny starters
If your sourdough starter is more liquidy than 100% hydration, you may need 1–2 tablespoons of extra flour.
How to Store & Freeze
Room Temperature
Store in an airtight container for up to 3 days.
Refrigerator
Store up to 1 week.
Freezer
Wrap individually and freeze for up to 3 months.
To reheat, warm in the oven at 300°F for 8–10 minutes.
Serving Ideas
- Spread warm muffins with butter and a drizzle of honey
- Add peanut butter for a protein-packed breakfast
- Serve with yogurt and fresh fruit
- Crumble into a bowl and top with ice cream
- Pack in lunchboxes for easy snacks
FAQ Section for Your Blog Post
Can I use sourdough discard for this recipe?
Yes! This recipe works beautifully with either active sourdough starter or unfed discard. Discard adds great flavor without affecting the rise.
Can I make these muffins long-fermented?
Absolutely. Mix the wet ingredients with the flour and let the mixture rest 8–12 hours. Add the remaining dry ingredients in the morning and bake as usual.
How ripe should my bananas be?
The riper the better—look for bananas that are heavily speckled or nearly black. They add more moisture, sweetness, and flavor.
Can I freeze these muffins?
Yes! Once fully cooled, freeze the muffins in an airtight bag or container for up to 3 months. Thaw at room temperature or warm in the oven.
Can I make these gluten-free?
You can substitute a gluten-free 1:1 baking flour. Because sourdough starter varies, you may need 1–2 extra tablespoons of flour.
What can I add to the muffins?
Try nuts, chocolate chips, coconut, dried fruit, or even a pinch of nutmeg. The crumb topping is optional but highly recommended.
Pin, Comment & Share
These sourdough banana muffins are everything you want in a quick and cozy homemade bake, simple ingredients, and nourishing flavor. Whether you make them same-day or long-fermented, with crumb topping or without, they’re the kind of easy homestead recipe you’ll find yourself making over and over again.
