If you love banana muffins but hate food waste, this recipe is for you! These Sourdough Discard Banana Muffins are the perfect way to use up extra sourdough discard and overripe bananas, creating a treat that’s moist, fluffy, and slightly tangy. Whether you’re a sourdough baker looking to repurpose discard or just someone who enjoys homemade muffins, this easy recipe will quickly become a favorite.
The subtle tang of the sourdough discard pairs beautifully with the sweetness of ripe bananas, while a crunchy oat topping adds the perfect texture. Whether you enjoy them as a quick breakfast, snack, or dessert, these muffins are an excellent way to make the most of your ingredients. Let’s get baking! 🍌✨
Why You’ll Love This Recipe
✔ Zero-Waste Baking – Reduce food waste by using sourdough discard and overripe bananas. This recipe transforms ingredients that might otherwise be thrown away into a delightful treat.
✔ Perfectly Moist & Fluffy – Thanks to the combination of mashed bananas and sourdough discard, these muffins are ultra-soft, tender, and perfectly moist without being greasy.
✔ Balanced Sweetness with a Tangy Twist – The natural sweetness of bananas blends with the subtle tang of sourdough discard, creating a well-balanced and flavorful muffin.
✔ Quick & Easy to Make – No need for long fermentation! This recipe comes together in just 10 minutes of prep time and 20 minutes of baking, making it a hassle-free option for busy mornings or last-minute baking.
✔ Versatile & Customizable – Whether you love nuts, chocolate chips, spices, or a crunchy topping, these muffins can be adapted to suit your preferences. Try adding cinnamon, blueberries, or shredded coconut for a unique twist!
✔ Great for Breakfast or Snacks – These muffins are wholesome enough for breakfast and indulgent enough for a snack or dessert. Pair them with coffee, tea, or a smoothie for a satisfying meal.
✔ Freezer-Friendly – Make a big batch and freeze for later! These muffins keep well in the freezer for up to 3 months, so you’ll always have a delicious, homemade treat on hand.
✔ Kid-Friendly & Crowd-Pleasing – Even picky eaters love these muffins! The familiar banana flavor, combined with a light sweetness, makes them a favorite for all ages.
✔ No Fancy Equipment Needed – You only need basic kitchen tools—just a bowl, a whisk, and a muffin tin—to make these muffins, making them beginner-friendly.
Ingredients (Makes 12 Muffins)
- ✅ 1 cup sourdough discard (unfed)
- ✅ 1 cup mashed ripe bananas (about 2-3 bananas)
- ✅ ½ cup granulated sugar
- ✅ ¼ cup brown sugar
- ✅ ⅓ cup melted butter or coconut oil
- ✅ 2 large eggs
- ✅ 1 tsp vanilla extract
- ✅ 1 tsp baking soda
- ✅ ½ tsp baking powder
- ✅ ¼ tsp salt
- ✅ 1½ cups all-purpose flour
- ✅ ½ cup chopped walnuts or pecans (optional)
- ✅ ½ cup rolled oats (for topping, optional)
- ✅ ¼ cup brown sugar (for topping, optional)
Step-By-Step Instructions
Step 1: Preheat & Prepare
- Preheat your oven to 350°F (175°C).
- Line a 12-cup muffin tin with paper liners or lightly grease it with butter or oil.
Step 2: Mix Wet Ingredients
- In a large mixing bowl, whisk together:
- Sourdough discard
- Mashed bananas
- Granulated sugar
- Brown sugar
- Melted butter (or coconut oil)
- Eggs
- Vanilla extract
- Mix until smooth and well combined.
Step 3: Combine Dry Ingredients
- In another medium bowl, whisk together:
- All-purpose flour
- Baking soda
- Baking powder
- Salt
- Stir well to ensure even distribution.
Step 4: Mix Everything Together
- Gradually add the dry ingredients into the wet mixture, stirring just until combined.
- Be careful not to overmix! A few lumps are fine.
- If using, fold in the chopped nuts for extra crunch.
Step 5: Fill the Muffin Cups
- Spoon the batter into the muffin cups, filling each about ⅔ full.
Step 6: Add the Crunchy Topping
- In a small bowl, mix rolled oats and brown sugar.
- Sprinkle the topping over each muffin for an added crunch.
Step 7: Bake
- Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
Step 8: Cool & Serve
- Let the muffins cool in the tin for 5 minutes.
- Transfer to a wire rack and let them cool completely before serving.
Storage & Freezing Tips
Room Temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keep in a sealed container for up to 1 week.
Freezer: Wrap muffins individually in plastic wrap and freeze for up to 3 months. Thaw at room temperature or warm in the microwave for a quick snack.
Ways to Customize Your Muffins
Want to switch things up? Try these fun variations!
✔ Chocolate Lover’s Muffins – Add ½ cup chocolate chips to the batter.
✔ Cinnamon Spice Muffins – Stir in 1 tsp cinnamon and ¼ tsp nutmeg for extra warmth.
✔ Nutty Crunch Muffins – Add ½ cup chopped pecans or walnuts for more texture.
✔ Tropical Banana Muffins – Mix in ½ cup shredded coconut.
✔ Blueberry Banana Muffins – Fold in ½ cup fresh or frozen blueberries.
✔ Peanut Butter Banana Muffins – Swirl in ¼ cup peanut butter before baking.
Common Questions
Can I use active sourdough starter instead of discard?
Yes! The texture may be slightly different, but it will still work.
Can I make these muffins dairy-free?
Yes! Use coconut oil instead of butter and replace eggs with flax eggs.
Why are my muffins dense?
Overmixing the batter can lead to dense muffins. Mix just until combined for a light texture.
Can I make this recipe gluten-free?
Yes! Substitute gluten-free all-purpose flour for the regular flour.
Final Thoughts
These Sourdough Discard Banana Muffins prove that no food should go to waste! The perfect balance of sweetness, moisture, and slight tanginess makes them an instant hit. They are easy to make, require basic pantry ingredients, and allow you to get creative with different flavors and toppings.
Whether you enjoy them fresh out of the oven, as a grab-and-go breakfast, or packed in a lunchbox, these muffins are a satisfying treat. Plus, the added nutritional benefits from the sourdough discard make them even better!
So, the next time you have extra sourdough discard and ripe bananas, don’t let them go to waste—bake up a batch of these delightful muffins instead. You won’t regret it!
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🍌 Sourdough Discard Banana Muffins – No Waste, Just Deliciousness! 🧁
- Total Time: 30 minutes
- Yield: 12 Muffins
Description
If you’ve got extra sourdough discard, don’t throw it away—turn it into these moist, fluffy, and lightly tangy banana muffins! They’re a fantastic way to use up ripe bananas and give your discard a second life. With a hint of sweetness and a crunchy oat topping, these muffins are perfect for breakfast, a snack, or even dessert. Ready to bake? Let’s go!
Ingredients
✅ 1 cup sourdough discard (unfed)
✅ 1 cup mashed ripe bananas (about 2-3 bananas)
✅ ½ cup granulated sugar
✅ ¼ cup brown sugar
✅ ⅓ cup melted butter or coconut oil
✅ 2 large eggs
✅ 1 tsp vanilla extract
✅ 1 tsp baking soda
✅ ½ tsp baking powder
✅ ¼ tsp salt
✅ 1½ cups all-purpose flour
✅ ½ cup chopped walnuts or pecans (optional)
✅ ½ cup rolled oats (for topping, optional)
✅ ¼ cup brown sugar (for topping, optional)
Instructions
1️⃣ Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
2️⃣ In a large bowl, whisk together sourdough discard, mashed bananas, granulated sugar, brown sugar, melted butter (or coconut oil), eggs, and vanilla until smooth.
3️⃣ In another bowl, whisk flour, baking soda, baking powder, and salt.
4️⃣ Gradually add the dry ingredients to the wet mixture, stirring until just combined. (Don’t overmix—lumps are okay!)
5️⃣ Fold in chopped nuts, if using.
6️⃣ Spoon the batter into the muffin cups, filling each about ⅔ full.
7️⃣ Mix rolled oats and brown sugar for the topping and sprinkle over each muffin.
8️⃣ Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
9️⃣ Let the muffins cool for a few minutes before transferring to a wire rack.
🔟 Enjoy them warm or at room temperature!
Notes
This is a zero-waste, full-flavor recipe you’ll keep coming back to! Who’s baking these today? 🍌❤️
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 210 kcal per muffin
- Sugar: 18g per muffin
- Fat: 8g per muffin
- Carbohydrates: 33g per muffin
- Protein: 4g per muffin