Sourdough Banana Muffins You’ll Make Again and Again
Got sourdough discard sitting in your fridge again? Let’s put it to work with something that’s quick, easy, and—bonus—kid-approved. These sourdough banana muffins are a delicious way to use up your discard and make breakfast (or snack time) a whole lot better.
Why You’ll Love This Recipe
- Uses up sourdough discard without waste
- Perfectly fluffy and moist with just the right hint of banana
- No nuts needed—especially great for nut allergies (my daughter is allergic!)
- Freezer-friendly—so double the batch and save some for later
- A great alternative to store-bought muffins
A Muffin Mom Win
I’m a big fan of banana nut bread—but since we have a tree nut allergy in the house, I skip the nuts here. And let me tell you, these muffins are still a hit. My daughter (who can’t have tree nuts) loves them, and they honestly disappear fast. I keep ours in a glass cake pan with a dome lid—nothing fancy, just simple and airtight.
Make-Ahead & Freezer Tips
Want to stock your freezer with ready-to-go muffins? These sourdough banana muffins freeze beautifully. I often make a batch of these along with my son’s favorite Strawberry/Blueberry Sourdough Muffins, freeze half, and leave the rest out. As we run low, I simply thaw a few overnight. Breakfast? Handled.
Use Fresh Ingredients—or Freshly Milled Flour!
These muffins are delightful with regular flour, but if you’re diving into the world of home milling, you can absolutely swap half the flour with freshly ground wheat. I use my NutriMill grain mill to grind flour for muffins. If you’re curious about grinding your own flour, click the link to explore NutriMill’s lineup. You’ll also get $20 off your purchase with my code MAKINMACON20—and keep an eye out for their sales, too!
How to Make Sourdough Banana Muffins
- Mix the dry ingredients: flour, baking soda, salt, and cinnamon.
- Mash your bananas and combine with sugar, eggs, oil or butter, sourdough discard, and vanilla.
- Combine wet and dry ingredients until just mixed. Optional: fold in chocolate chips or nuts (if you’re not in a nut-free house).
- Fill muffin cups 2/3 to 3/4 full and bake at 350°F for 20–25 minutes.
That’s it! No fancy steps. Just real, homemade muffins made with love (and discard!).
Ready to Bake These Sourdough Banana Muffins?
Find the full recipe with measurements, instructions, and optional add-ins below!
Want to make your muffins look extra special? I shared a tutorial for making your own parchment paper liners in my Strawberry/Blueberry Muffins post, and there’s even a quick YouTube video if you’re a visual learner!
More Sourdough Recipes to Try
Looking for more ways to use that bubbly starter? Here are a few of my favorites—each one designed to help you make the most of your discard and keep your starter strong (especially during warmer months):
- Crispy Sourdough Discard Cheese Crackers – Addictively crunchy and packed with cheesy flavor.
- Amazing Uses for Sourdough Discard – Tips, tricks, and unexpected ideas for your discard.
- Sourdough Dutch Baby Pancake – A one-pan wonder perfect for breakfast or brunch.
- The Best Sourdough Biscuits – A family favorite that never lasts long!
- Spring Sourdough Starter Tips – Learn how to care for your starter in warmer weather, and grab the free printable guide at the bottom of the post!
Want even more? Browse all my sourdough recipes here.
Sourdough Banana Muffins
Equipment
- 1 12 cup muffin tins
- 1 Mixing Bowl
- Hand or Stand Mixer
- Spatula
- Measuring cups/spoons
- Parchment liners optional
Ingredients
- 3 rip bananas, mashed
- 1 cup brown sugar
- 2 large eggs
- 1 tablespoon oil or melted butter
- ⅓ cup sourdough discard
- 1 teaspoon vanilla extract
- 1½ cups unbleached all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ½ cup chocolate chips or chopped nuts optional
Instructions
- Preheat oven to 350°F and line or grease a 12-cup muffin tin.
- In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
- In a large bowl, mash the bananas. Add brown sugar, eggs, oil or butter, sourdough discard, and vanilla. Mix until well combined.
- Add the dry ingredients to the wet and stir just until no streaks of flour remain. Do not overmix.
- Fold in chocolate chips or nuts if using.
- Divide batter evenly between muffin cups, filling each about 2/3 to 3/4 full.
- Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 5 minutes before transferring to a wire rack.
Notes
- These muffins freeze beautifully. Store extras in a freezer bag and thaw overnight for an easy breakfast.
- We skip nuts due to allergies, but they’re just as good without them!
- Want to make your muffins look extra special? I shared a tutorial for making your own parchment paper liners in my Strawberry/Blueberry Muffins post, and there’s even a quick YouTube video if you’re a visual learner!
- Want to mill your own flour? Check out the NutriMill Grain Mill for $20 off with code MAKINMACON20.
