Sourdough Discard Banana Muffins: Best Easy, Moist Muffins

A basket of golden banana muffins with a few blueberries and banana slices nearby, with a pat of butter melting on a split muffin.

These Sourdough Discard Banana Muffins are soft, cozy, and packed with sweet banana flavor. The sourdough discard adds a gentle tang that makes the muffins taste extra special (like you did something fancy—without extra work). You’ll get tall, tender tops and a moist crumb that stays delicious for days. Perfect for meal prep-friendly breakfasts and after-school snacks.

These muffins are my go-to when I have ripe bananas on the counter and a jar of sourdough discard in the fridge. They mix up fast, bake in about 20 minutes, and your kitchen smells like a warm banana bread hug.

And the best part? Sourdough Discard Banana Muffins are super flexible. Add chocolate chips, walnuts, or even a handful of berries. My family always goes back for seconds.

Why You’ll Love This Sourdough Discard Banana Muffins

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Ultimate comfort food: Warm banana muffins are cozy and familiar.
Great use for discard: A delicious no-waste sourdough discard recipe.
Soft & moist: Ripe bananas + yogurt-like tang from discard = perfect texture.
Meal prep-friendly: Make a batch and freeze for quick breakfasts.
Kid-approved: Sweet, simple flavors that everyone loves.

Ingredients for Sourdough Discard Banana Muffins

Overhead view of mashed bananas, sourdough discard, flour, eggs, brown sugar, butter, cinnamon, and leaveners — Simple pantry ingredients plus ripe bananas and sourdough discard

Muffin batter

Ripe bananas (3 medium, mashed): The main sweetness and moisture. Substitute: 1 1/2 cups mashed bananas if you want to measure.
Sourdough discard (1/2 cup): Adds flavor and helps keep the muffins tender. Use discard straight from the fridge or room temp.
All-purpose flour (1 3/4 cups): Gives structure. Substitute: use 1/2 whole wheat flour for a heartier muffin.
Baking soda (1 teaspoon): Helps the muffins rise and brown.
Baking powder (1/2 teaspoon): Extra lift for taller tops.
Fine salt (1/2 teaspoon): Balances sweetness.
Ground cinnamon (1 teaspoon): Makes the banana flavor pop. Optional but highly recommended.
Unsalted butter, melted (6 tablespoons): Rich flavor and a soft crumb. Substitute: neutral oil (like avocado oil) for a slightly lighter muffin.
Brown sugar (3/4 cup, packed): Adds moisture and caramel notes. Substitute: granulated sugar in a pinch.
Eggs (2 large): Hold everything together and add tenderness.
Vanilla extract (2 teaspoons): Warm, bakery-style flavor.

Optional add-ins

Chocolate chips (3/4 cup): For banana-chocolate muffin vibes.
Chopped walnuts or pecans (1/2 cup): Adds crunch.
Blueberries (3/4 cup): Great in summer—toss them in a spoonful of flour so they don’t sink.

Sourdough Discard Banana Muffins Recipe Step-by-Step

Four-panel collage showing mixing batter, folding dry ingredients, filling muffin cups, and baked muffins cooling — Mix, scoop, and bake—easy banana muffins with sourdough discard

1. Preheat your oven to 375°F and line a muffin pan with paper liners (or lightly grease). This helps the muffins lift and release cleanly.
2. Whisk the dry ingredients in a bowl: flour, baking soda, baking powder, salt, and cinnamon. This keeps the rise even.
3. Mash the bananas in a large bowl until mostly smooth (a few lumps are fine). Stir in the sourdough discard, melted butter, and brown sugar until glossy.
4. Add the eggs and vanilla, then whisk until the batter looks smooth and thick. If your bananas were extra large, the batter may look looser—totally okay.
5. Fold the dry ingredients into the wet ingredients just until you don’t see dry flour. Don’t overmix—this is the secret to tender muffins. Gently fold in any add-ins.
6. Scoop the batter into the muffin cups, filling each about 3/4 full. For bakery-style tops, you can add a few chocolate chips on top.
7. Bake for 18–22 minutes, until the tops are domed and a toothpick comes out clean (or with a few moist crumbs). Cool in the pan for 5 minutes, then move to a rack.

Tips for Perfect Sourdough Discard Banana Muffins

Use very ripe bananas: Lots of brown spots = the sweetest flavor.
Don’t overmix: Stir just until combined for fluffy, tender muffins.
Fill the cups generously: About 3/4 full gives you those pretty domed tops.
Check early: Ovens vary—start checking at 18 minutes.
Cool before storing: Warm muffins trapped in a container can get sticky on top.

Variations & Substitutions

High-protein boost: Add 2 tablespoons hemp hearts or chopped nuts.
Streusel topping: Sprinkle with a simple mix of brown sugar, flour, and butter before baking.
Dairy-free: Use melted coconut oil and dairy-free chocolate chips.
Gluten-free: Swap in a 1:1 gluten-free flour blend.
Leftover idea: Split and toast, then spread with peanut butter—better than takeout breakfast.

Storing & Reheating

Room temperature: Store in an airtight container for up to 3 days.
Fridge: Keeps well for up to 5 days (warm briefly so they taste fresh again).
Freezer: Freeze muffins for up to 3 months. Wrap individually for best results.
Reheat: Microwave for 10–15 seconds, or warm in a 300°F oven until soft.

Serving Suggestions & Pairings

With coffee or tea for an easy weeknight treat.
With yogurt and fruit for a balanced, meal prep-friendly breakfast.
Packed in lunchboxes with a string cheese or nuts.
Warm with butter and a drizzle of honey for cozy weekends.

Reader Review: “These muffins are crazy moist and the sourdough tang is so good. I made a double batch and froze half—best grab-and-go breakfast!”

If you bake these Sourdough Discard Banana Muffins, leave a rating and tell me what you mixed in. Chocolate chips, walnuts, or blueberries—how would you customize yours?