These banana sourdough muffins are a delicious way to use your sourdough discard and couldn’t be simpler to make! Sourdough discard makes these muffins extra fluffy and moist. These banana muffins are made with simple healthy ingredients and can be whipped up in about 20 minutes.

These simple healthy muffins are a simple treat or snack that can be whipped up quickly and easily.
Sourdough banana muffins are a similar take on my banana bread recipe, but they require no special flour or ingredients other than sourdough discard.
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Sourdough Banana Muffin Ingredients
Sourdough banana muffins require only a few simple ingredients most of which you probably have in your pantry!

- Overripe bananas - The more overripe they are the sweeter they will taste
- Sourdough discard- Unfed is best
- All Purpose Flour- Organic unbleached is my go-to
- Baking soda
- Unsalted butter - or salted if you omit the salt in this recipe
- Brown Sugar
- Vanilla extract- Learn how to make your own!
- Egg
- Salt
See recipe card for quantities.
How to Make Sourdough Banana Muffins
In a small bowl, whisk flour, baking soda, and salt.
In a large bowl, using a fork or (my preference) a dough hook, mix the melted butter and sugar until fluffy. Add bananas ripe bananas and mash until they're well combined. Add eggs and vanilla and sourdough starter, then mix until all wet ingredients are well combined.
Slowly combine dry ingredients into the wet mixture with your fork or dough hook.
Set batter mixture aside covered with a towel or plastic wrap for up to two hours. I leave my mixture on the counter to allow the fermentation process to start, but if you are more comfortable with refrigerating the mixture you can do that as well.
Divide batter evenly between a paper lived muffin tin or greased muffin pan.
Bake in preheated oven for 25–30 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Cool muffins on a wire cooling rack for 10 minutes. carefully remove muffins from the muffin pan
Hot Tip: Serve warm with salted grass fed butter!
Substitutions
If you know how to make the recipe fit a certain diet, let the reader know here. Don't fake it - only provide guidance on topics you have actual experience with.
- Four - You can absolutely use alternative flours such as Kamut or Einkorn for this recipe just be sure to use the proper substitution amounts.
- Oil - instead of butter you can use a neutral flavored oil.
Variations
You can add a few ingredients for some delicious variations of this sourdough banana muffin recipe
- Chocolate chips - add chili pepper flakes while cooking to imbue heat into the dish, or banana peppers
- Nuts - Pecans are the best, but walnuts are a good addition too!
- Oats or Oat Crumble - This give the muffins an extra sweet topping and great texture.
Equipment
For this recipe the tools and cooking equipment you will need is as follows.
- two mixing bowls
- measuring cups and spoons
- a dough hook, hand mixer, a fork works too!
- muffin tin
- muffin liners (optional)
Storage
You can store this batter in the fridge for up to five days (expect tangier, more sour muffins).
Top tip
The longer you allow this batter to sit the more the sourdough starter will take effect and start fermenting the flour in the recipe. Without any fermentation time this recipe is very moist, the sourdough starter does an amazing job of keeping these muffins from ever tasting dry. However if you like the sour taste of sourdough experiment with how long you like to allow the batter to ferment.
Sourdough Banana Muffins

These banana sourdough muffins are a delicious way to use your sourdough discard and couldn’t be simpler to make!
Ingredients
- 1 ½ c. Organic All Purpose Flour
- 1 tsp. Baking Powder
- ½ tsp. Unrefined Sea Salt
- ½ c. Unsalted Butter, Melted
- ¼ c. Cane Sugar
- 3 Medium Very Ripe Bananas
- 2 Large Eggs
- 1 tsp. Pure Vanilla Extract
- ½ c. Active Sourdough Starter Or Discard
Instructions
In a small bowl, whisk flour, baking soda, and salt.
In a large bowl, using a fork or (my preference) a dough hook, mash or cream the butter and sugar until light colored and fluffy. Add bananas ripe bananas and mash until they're well combined. Add eggs and vanilla and sourdough starter, then mix until all wet ingredients are well combined.
Slowly combine dry ingredients into the wet mixture with your fork or dough hook.
Set batter mixture aside covered with a towel or plastic wrap for up to two hours. I leave my mixture on the counter to allow the fermentation process to start, but if you are more comfortable with refrigerating the mixture you can do that as well.
Divide batter evenly between a paper lived muffin tin or greased muffin pan.
Preheat Oven to 350 degrees Farenheit
Bake in preheated oven for 25–30 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Cool muffins on a wire cooling rack for 10 minutes. carefully remove muffins from the muffin pan