Sourdough Discard Banana Muffins

Looking for a tasty way to use up that extra sourdough starter? These sourdough discard banana muffins are just what your kitchen needs! With moist banana flavor, a hint of cinnamon, and a soft, tender crumb, they’re an easy and delicious way to reduce food waste.

Recipe: $4.29 | Per Serving: $0.36 | Muffins: 12

These sourdough banana muffins come together with basic pantry staples and are perfect for breakfast, snack time, or packing into lunchboxes. The sourdough discard not only cuts down on waste but also adds a subtle tang and boosts the flavor.

🥘 Ingredients

To make these banana sourdough discard muffins, you’ll need a few key ingredients:

• Ripe bananas – The riper the better! They add natural sweetness and moisture.
• Sourdough starter discard – Adds depth and subtle tang, plus reduces waste.
• Greek yogurt – Contributes richness and tenderness.
• Brown sugar – Adds a deep, caramel-like sweetness and keeps muffins moist.
• Butter – Gives the muffins richness and flavor.

For specific ingredients and measurements, please see the recipe card below.

🧾 Substitutions

• Greek Yogurt: You can use sour cream instead of Greek yogurt if that's what you have on hand. Sour cream brings similar moisture and richness.
• Butter: Feel free to substitute an equal amount of vegetable oil or melted coconut oil for the butter. The texture may be slightly different, but still delicious.
• Brown Sugar: Light or dark brown sugar works, or swap with coconut sugar for a more natural alternative.

📖 Variations

These sourdough discard muffins are versatile! Here are some fun ways to customize them:

• Stir in up to 1 cup of chocolate chips for a sweeter treat or chopped walnuts for a bit of crunch and added nutrition.
• Dairy-free? Try using plant-based yogurt and oil instead of Greek yogurt and butter.

🔪 Instructions

Step 1: Preheat oven to 425°F. Line a muffin tin with paper liners or lightly grease.

Step 2: In a large bowl, add the mashed bananas, sourdough discard, Greek yogurt, melted butter, brown sugar, vanilla, and egg. (Image 1). Whisk until smooth. (Image 2).

Step 3: Add in the flour, baking powder, baking soda, salt, and cinnamon. (Image 3).

Step 4: Gently fold dry ingredients into wet until just combined. Don’t overmix! (Image 4).

Step 5: Divide the batter between 12 muffin cups. (Image 5).

Step 6: In a small bowl, mix flour, brown sugar, cinnamon, and cubed cold butter until crumbly. (Image 6).

Step 7: Top the muffins with crumble if using. (Image 7). Bake at 425°F for 5 minutes, then reduce to 350°F (without opening the oven) and bake for another 16–18 minutes. (Image 8).

Let muffins cool in pan for 5 minutes, then move to a wire rack to cool completely.

Enjoy!

⏳ Long-Fermented Sourdough Banana Muffins

If you're interested in enhancing the flavor and digestibility of your muffins, consider a long fermentation process. This method allows the sourdough culture to break down more of the flour, which makes the muffins easier to digest while adding a subtle tangy flavor.

How to Long Ferment:

1. Initial Mix: In a large bowl, combine your sourdough discard, melted butter, Greek yogurt, and flour. Mix until well incorporated.​
2. Fermentation: Cover the bowl with a lid or plastic wrap and let it sit at room temperature for 8–12 hours. This allows the natural fermentation process to occur.​
3. Final Mix: After the fermentation period, add the mashed bananas, brown sugar, eggs, vanilla extract, baking powder, baking soda, salt, and cinnamon to the fermented mixture. Stir until just combined.​
4. Bake: Proceed with baking as directed in your original recipe.​

Tips:

• If the batter becomes too thick after fermentation, you can add a small amount of milk or water to reach the desired consistency.​
• For a more pronounced sourdough flavor, extend the fermentation time up to 24 hours, keeping in mind that longer fermentation may result in a tangier taste.​

🥣 Recipe Add-Ins

These sourdough discard banana muffins are incredibly versatile, making them perfect for customizing to suit your taste or what you have on hand.

• Chocolate chips are a classic add-in—semi-sweet, dark, or even white chocolate all work beautifully for a sweeter twist.
• Chopped nuts like walnuts or pecans add a satisfying crunch and extra nutrients.
• Dried fruit such as raisins, cranberries, or chopped dates can give the muffins a chewy texture and boost of natural sweetness.
• Rolled oats or shredded coconut can be stirred into the batter or sprinkled on top for added texture.
• Want to make it a little healthier? Try adding a tablespoon of ground flaxseed or chia seeds for a fiber boost.

Feel free to mix and match up to 1 cup of total add-ins to keep the batter balanced and baking evenly.