Sourdough Banana Muffins (Naturally Sweetened)
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If you’ve got ripe bananas on the counter and a jar of sourdough discard in the fridge, these sourdough banana muffins are exactly what you need. They’re tender, naturally sweetened, and filled with that tang that makes sourdough baked goods so special. Whether you enjoy them for breakfast, a snack, or a wholesome dessert, these muffins are the perfect way to reduce waste and enjoy something homemade and comforting.
If you’re new to sourdough, be sure to read my post on How to Make Sourdough Starter From Scratch, it’s the foundation for all your sourdough recipes (including this one!).
Why You’ll Love This Muffin Recipe
Helpful Kitchen Tools
- Mixing bowls
- Measuring cups and spoons
- Whisk or wooden spoon
- Muffin pan or silicone muffin pan
- Paper liners or silicone liners (optional)
- Cooling rack
- Stand Mixer (optional)
- Oven mitts or pot holders
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How to Make Sourdough Banana Muffins
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 2 to 3 large ripe bananas
- 1 cup sourdough discard
- ½ cup melted butter (or coconut oil or avocado oil), cooled
- ¾ cup maple syrup or honey
- 1 large egg
Optional add-ins: chocolate chips, cacao nibs, or carob chips, chopped walnuts or pecans, blueberries, or mixed berries
Instructions
1. Preheat oven to 350°F. Line a muffin pan with liners or use a silicone muffin pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
3. In a large bowl, mash bananas and stir in melted butter, maple syrup (or honey), sourdough discard, vanilla, and egg until smooth.
4. Add dry ingredients to wet ingredients and stir until just combined. Don’t overmix.
5. Fold in any add-ins like chocolate chips, nuts, or berries if using.
6. Divide the batter evenly between muffin cups, filling about 3/4 full.
7. Bake for 20–23 minutes, or until muffins are golden brown and a toothpick comes out clean.
8. Cool on a rack before serving.
What to Eat with Sourdough Banana Muffins
These muffins are versatile and pair great with:
- A warm cup of coffee or tea
- Fresh fruit or yogurt for breakfast
- A drizzle of nut butter for an afternoon snack
- A scoop of vanilla yogurt or whipped cream if serving as dessert
How to Store
- On the counter: Store in an airtight container for 2–3 days.
- In the fridge: Keeps up to 2 weeks in an airtight container.
- In the freezer: Wrap individually and freeze for up to 6 months. Thaw at room temperature or warm up in the oven.
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Frequently Asked Questions
Can I use fed sourdough starter instead of discard?
Yes! The texture will be similar, though the flavor may be slightly more tangy.
Can I make these muffins dairy-free?
Absolutely — use coconut oil or avocado oil instead of butter.
Can I make them gluten-free?
You can substitute a 1:1 gluten-free baking flour blend, though the texture may be slightly different.
Do I need to let the batter rest?
No rest time is needed for this recipe — just mix, bake, and enjoy!
Can I make this into a loaf instead of muffins?
Yes! Pour the batter into a greased 9×5-inch loaf pan and bake for about 45–50 minutes, or until a toothpick comes out clean.
A Sweet Way to Use Your Sourdough Starter
There’s just something special about using up a bit of sourdough starter and turning it into something delicious. These sourdough banana muffins are soft, simple, and full of that homemade goodness that makes a kitchen feel alive. Whether you bake them for breakfast, pack them in lunches, or enjoy one with a cup of tea on a quiet afternoon, they’re a reminder that the best things often come from the simplest ingredients.
Sourdough Banana Muffins (Naturally Sweetened)
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 cup sourdough discard
- 1 teaspoon vanilla extract
- 2 to 3 large ripe bananas
- ½ cup melted butter or coconut oil or avocado oil, cooled
- ¾ cup maple syrup or honey
- 1 large egg
Instructions
- Preheat oven to 350°F. Line a muffin pan with liners or use a silicone muffin pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- In a large bowl, mash bananas and stir in melted butter, maple syrup (or honey), sourdough discard, vanilla, and egg until smooth.
- Add dry ingredients to wet ingredients and stir until just combined. Don’t overmix.
- Fold in any add-ins like chocolate chips, nuts, or berries if using.
- Divide the batter evenly between muffin cups, filling about ¾ full.
- Bake for 20–23 minutes, or until muffins are golden brown and a toothpick comes out clean.
- Cool on a rack before serving.
Notes
- On the counter: Store in an airtight container for 2–3 days.
- In the fridge: Keeps up to 2 weeks in an airtight container.
- In the freezer: Wrap individually and freeze for up to 6 months. Thaw at room temperature or warm up in the oven.
Did you make this recipe?
If you tried this recipe, be sure to rate it and leave a comment below! Craving more? Follow along with me on Pinterest for more delicious recipes & meal ideas!
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