Sourdough banana muffins are like your regular banana muffins, but with a sourdough tangy twist. They are soft, moist, and have a nice brown crust on the outside. The combination of sourdough and ripe bananas gives these a unique taste that's a step up from your usual muffins!
Have bananas that are going bad and too much starter on hand? That is a great problem to have because that means you can make these super soft banana muffins!
Very simple to make and are bursting with banana flavor. Whip them up for breakfast or an after school snack. Or freeze for later.
If you are on the hunt for more sourdough goodness be sure to get all my sourdough discard recipes. Some favorites include sourdough chocolate chip cookies, sourdough oatmeal cookies or a loaf of sourdough zucchini bread.
If you love baked goods with bananas you have to give this sourdough discard banana bread a try!
🍌Ingredients
Ripe Bananas: The bananas should be overly ripe and soft, but not rotten.
Sourdough Discard: This recipe calls for unfed sourdough discard, but active can be used as well. Learn more about what is sourdough discard.
Melted Butter: Start off by melting the butter and then allow it to slightly cool. If it is too hot it will scramble the egg.
See full information on ingredients and quantities in the recipe card.
🥣How to Make
Step 1: Preheat oven to 350 degrees Fahrenheit.
Step 2: Prepare a 12-muffin pan by spraying with cooking spray or muffin liners. I find just spraying the pan works well.
Step 3: In a small glass bowl mash the banana with a hand mixer until smooth with some lumps. (Image 1).
Step 4: In a separate medium bowl whisk together the flour, baking soda, baking powder, salt and ground cinnamon. Set aside. (Image 2).
Step 5: In a large glass bowl mix together the cooled melted butter and sugar. A hand mixer works great. (Image 3).
Step 6: Then mix in the sourdough starter until smooth. (Image 4).
💡Pro Tip: Avoid over mixing at this point! Too much mixing can lead to a dense texture in your muffin. Mix just until the ingredients are incorporated.
Step 7: Mix in the egg just until combined. Do not overmix! (Image 5).
Step 8: Using a spatula, fold the bananas into the wet ingredients just until fully incorporated. (Image 6).
Step 9: Fold the dry ingredients into the wet. Again, just until incorporated. (Image 7).
Step 10: Divide the batter into the 12 muffin pan. I like to fill it just below the top rim. This will give the muffins that classic muffin top look. (Image 8).
Step 11: Bake for 20-25 minutes or until they are golden brown and a toothpick comes out clean when inserted in the middle. (Image 9).
Step 12: Allow to cool in the pan for 10 minutes before removing. Now place on a cooling rack to finish cooling.
❓Recipe FAQs
To make these sourdough banana muffins you will need 3 large bananas. They should be overly ripe and soft but not rotten.
Yes, banana muffins freeze really well! Just make sure they completely cool before keeping in a freezer safe bag or container.
🍞Other Sourdough Recipes
📋Recipe
Sourdough Banana Muffins
Equipment
Ingredients
- 1 & ½ Cups All Purpose Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ½ teaspoon Sea Salt
- ½ teaspoon Ground Cinnamon
- 3 Large Bananas - Overly ripe but not rotten
- ½ Cup Melted Butter - Then cooled
- ¾ Cups White Sugar
- 1 Cup Sourdough Discard
- 1 Large Egg
Optional
- Chocolate Chips
- Chopped Walnuts
Instructions
- Preheat oven to 350 degrees Fahrenheit and prepare a 12-muffin pan by spraying with cooking spray or muffin liners. I find just spraying the pan works well.
- In a small glass bowl mash the banana with a hand mixer until smooth with some lumps.
- In a separate medium bowl whisk together the flour, baking soda, baking powder, salt and ground cinnamon. Set aside.
- In a large glass bowl mix together the cooled melted butter and sugar. A hand mixer works great.
- Then mix in the sourdough starter until smooth. Pro Tip: Avoid over mixing at this point! Too much mixing can lead to a dense texture in your muffin. Mix just until the ingredients are incorporated.
- Mix in the egg just until combined. Do not overmix!
- Using a spatula, fold the bananas into the wet ingredients just until fully incorporated.
- Fold the dry ingredients into the wet. Again, just until incorporated.
- Divide the batter into the 12 muffin pan. I like to fill it just below the top rim. This will give the muffins that classic muffin top look. This recipe can make anywhere form 12-15 muffins.
- Bake for 20-25 minutes or until they are golden brown and a toothpick comes out clean when inserted in the middle.
- Allow to cool in the pan for 10 minutes before removing. Now place on a cooling rack to finish cooling.
These are fabulous! Mine turned out slightly damp - was it a problem of not baking long enough?
Love your site
Hi Andrea! Yes that could have been the problem. Sometimes ovens bake a little different so I would shoot for 5 to 10 extra minutes next time. Stick a toothpick in the middle and if it comes out clean they are done. If the tops are starting to get too dark you can just place a tinfoil tent over the top.
These came out amazing, I have frozen blueberries and want to use this recipe for blueberry muffins. How many cups of blueberries would you suggest trying?
I would highly suggest using smaller blueberries about about 1/2 to 3/4 cups should be good.
These were very yummy and easy to make. I have a hard time throwing out discard and love that this recipe uses an entire cup. 😉
I am so glad you enjoyed these. And yes I have a hard time as well. These are a great way to use it up.
These are delicious, I used sugar in the raw.
I love that you enjoyed them!
Love this !! My go to muffin recipe
I'm so glad you love these muffins!
great recipe, but do not double baking soda as the recipe suggested!
I doubled my recipe, but did not double the discard, or the baking soda, like the recipe suggested I do. They turned out delicious.
Great tip on the doubling! I'm glad it worked for you.