These Sourdough Banana Muffins are perfectly soft and fluffy. Overly ripe bananas add a ton of moisture and flavor while sourdough starter gives them a slight tang. They are easy to make and require only a few ingredients you probably have on hand.
Sourdough banana bread is good, but sourdough banana muffins are a whole lot more fun. No slicing required, plus they make a wonderful grab and go breakfast I’m confident in serving my kids. Sourdough discard gives these muffins the benefits of long fermented grains and a slight tang that pairs perfectly with the sweet bananas.
This recipe is perfect for using up extra sourdough discard. If you’re not sure what sourdough discard is, check out my How to Make a Sourdough Starter post to learn all about sourdough starter and sourdough discard. If you are already familiar with sourdough and just starting your fermented journey, take a look at my Beginners Sourdough: A Guide and Recipe.
Sourdough Banana Muffins Ingredients
- Bananas – You cant have banana muffins without bananas! Use extra ripe bananas in these muffins to give them the most flavor!
- Sugar – Sugar adds some sweetness to the muffins. I like to use raw organic cane sugar when baking.
- Coconut Oil – Oil yields lighter and fluffier muffins, where butter will give you richer tasing muffins. If you prefer you can replace the coconut oil in this recipe with melted butter.
- Eggs – Eggs give the muffins body and structure.
- Vanilla – Choose real vanilla over imitation to ensure the best flavor and cleanest ingredients.
- Sourdough Discard – If you don’t have a sourdough starter but would like to learn how to make one, check out my How to Make a Sourdough Starter post.
- Milk – I like to use whole fat raw milk when baking, but any milk will work in this recipe.
- All-Purpose Flour – Any all-purpose flour will work, but I prefer to use organic all-purpose flour.
- Baking Powder – Baking powder is the leavening agent in this recipe. It is what makes your muffins rise during bake.
- Salt – A small amount of salt will enhance the flavor of the sourdough banana muffins without making them salty.
- Walnuts – Walnuts are optional in this recipe. You can leave them out or even replace them with chocolate chips if you prefer.
How to Make Sourdough Banana Muffins
Preheat your oven to 375°F (190°C). Grease a 12 count muffin pan with butter or line it 12 standard sized cupcake liners.
Whisk together the flour, baking powder, and salt in a medium sized mixing bowl and set aside.
Mash the bananas by pressing down on them with a fork until they are the desired consistency. I find it easiest to do this on a flat work surface such as a dinner plate.
In a large mixing bowl, mix together the coconut oil, sugar, and egg until they are fully combined. Next, add in the mashed banana, vanilla, sourdough discard, and milk. Stir until everything is fully incorporated.
Add the dry ingredients to the wet ingredients a little at a time. Continue adding the dry ingredients to the batter, whisking between each addition, until no dry bits remain and a thick batter forms.
If adding in walnuts or chocolate chips, gently fold them into the muffin batter.
Scoop the batter into the greased or lined muffin tin. Fill each cup all the way to the top.
Bake on the lower middle rack for 20-23 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool for 5 minutes before transferring to a wire to finish cooling.
Sourdough banana muffins will keep at room temp for two days or in the refrigerator for a week.