Sourdough Discard Banana Muffins are lovely and buttery, with chocolate chips and sourdough discard to make them extra moist!
I love a big loaf of Sourdough Discard Banana Bread but I also love easy to make ahead breakfast recipes using sourdough discard like this one.
I like using sourdough discard in muffins because it adds lovely flavor without waiting forever for the dough to ferment, just like my Sourdough Oatmeal Cookies which are baked right after making the dough. Making banana muffins with discard is a great way to use it up! Banana blackberry oatmeal muffins don't use discard but are another banana muffin recipe we use to use up our overripe bananas.
I like to keep my discard refrigerated in a container so I can use it for recipes like Sourdough Discard Crackers or these muffins.
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⭐️ What To Expect
- Ease: Sourdough discard banana muffins come together quickly, and don't require a mixer. This is relatively easy recipe that's no fuss.
- Taste: The banana discard muffins have a lovely fluffy texture and strong banana flavor thanks to the overripe bananas and the sourdough discard.
- Time: It takes about 30 minutes start to finish to make the muffins.
🛒 Key Ingredients
- Bananas - should be showing brown spots, overripe bananas give the best flavor!
- Brown Sugar - light or dark brown will work well for this recipe, it helps make the discard banana muffins nice and moist.
- Sourdough Discard - can be actively fed at room temperature or unfed and cold from the fridge. Both have been tested in the recipe and it turns out consistently delicious every time.
- Milk - dairy or plant based is fine! I prefer to use 2% or whole milk for this recipe.
- Flour - I usually use all purpose, but whole wheat can be used for this recipe as well.
✏️ Substitutions & Variations
- Chocolate chips can be swapped with chopped walnuts, almonds, pecans, peanuts, whatever nut your heart desires!
- If you'd rather make these into regular banana muffins without discard, you can use sour cream or plain greek yogurt in place of the discard.
- Milk - can be substituted for any nut or plant based milk.
- Brown Sugar - can be swapped out with coconut sugar.
- Butter - can be swapped out with olive oil or vegetable oil, but will have a slightly different taste.
🧑🍳 Instructions
Sourdough banana muffins mix up really quickly, so make sure you preheat your oven to 350℉ before you get started!
Step 1. In a bowl or glass measuring cup, mash bananas until pureed.
Step 2. In a large mixing bowl, combine the mashed bananas, brown sugar, and salt.
Step 3. Add in the milk, eggs, sourdough discard, vanilla, and melted butter, and whisk together until mixed well, about 1 minute.
Step 4. Add in the flour and baking powder, and gently mix until there are no flour pockets left, careful not to overmix.
Step 5. Add in the chocolate chips last, gently mixing them in.
Step 6. Scoop the banana muffin batter into greased muffin tins or tins lined with paper. Bake for 20-22 minutes, until an inserted toothpick comes out clean.
❓Frequently Asked Questions
Yes, you can use a neutral flavored oil and substitute the same amount of oil for butter.
Room Temperature: 3-4 days.
Frozen: up to 3 months.
Yes! I would use 2 large loaf pans and divide the batter between them, and bake at 350℉ for 45-55 minutes or until an inserted toothpick comes out clean.
Yes! We love to add about 1 cup of chopped walnuts or pecans to the muffin batter in place of the chocolate chips or WITH the chocolate chips.
Yes! You can rest the batter refrigerated overnight and then scoop it into the muffin tins and bake in the morning. I would increase the oven temperature to 375℉ if baking cold batter, and check at about 17-18 minutes for doneness.
📌 Top Tips For Success
- Make sure to mash the bananas really well, so they're more liquid than chunks.
- Use bananas that have brown spots on them to get the most flavor!
- Measuring the ingredients by weight will help ensure perfect muffins every time! Sometimes bananas are different sizes and can add a lot of extra liquid to the recipe if you don't measure.
🍌 More Banana Recipes
📝 Printable Recipe
Banana Sourdough Muffins
Ingredients
- 2 medium bananas 285g
- ½ cup brown sugar packed
- ½ teaspoon salt
- ½ cup milk
- 2 eggs large
- ½ cup sourdough discard 125g, fed or unfed
- 1 teaspoon vanilla extract
- ½ cup salted butter, melted
- 2 cups flour 290g
- 2 teaspoons baking powder
- 1 cup chocolate chips 200g
Instructions
- Preheat oven to 350℉. In a bowl or glass measuring cup, mash bananas until pureed.
- In a large mixing bowl, combine the mashed bananas, brown sugar, and salt.
- Add in the milk, eggs, sourdough discard, vanilla, and melted butter, and whisk together until mixed well, about 1 minute.
- Add in the flour and baking powder, and gently mix until there are no flour pockets left, careful not to overmix.
- Add in the chocolate chips last, gently mixing them in.
- Scoop the banana muffin batter into greased muffin tins or tins lined with paper. Bake for 20-22 minutes, or until an inserted toothpick comes out clean.
Cass says
The muffins came out good, great texture wise and aren’t bad, I just wish they had a little more sweetness so next time I may add some more sugar!