Name: Sourdough Banana Muffins
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1/2 cup sourdough starter discard; 3 ripe bananas; 2 large eggs; 1 cup melted butter; 1 cup brown sugar; 1 tsp vanilla extract; 2 cups all-purpose flour; 1 tsp baking soda; 2 tsp baking powder; 1 tsp salt; 1 tsp cinnamon; 1/2 cup chopped walnuts or pecans to sprinkle on top

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These old-fashioned sourdough banana muffins are soft, flavorful, and made from scratch with ripe bananas, rich brown sugar, and tangy sourdough discard. Perfect for using up extra starter, these muffins are a cozy, homemade treat with a nostalgic twist. Whether you’re baking for breakfast, snack time, or a rustic weekend brunch, this easy muffin recipe delivers warm, comforting flavor in every bite!

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What Makes These Sourdough Banana Muffins So Special?

Let me tell you—these sourdough banana muffins are a cozy dream come true. If you’re anything like me, you probably have a stash of sourdough starter that you hate to waste. And if you’ve got some overripe bananas hanging around? Even better. That’s when I know it’s time to bake something warm, comforting, and a little bit nostalgic.

This recipe is one I come back to again and again. It’s simple, satisfying, and fills the whole kitchen with that classic, homemade smell you just can’t beat. Whether you’re baking for your family or just treating yourself, these muffins bring that “slow morning by the fire” kind of feeling we all need more of.

Why Do These Muffins Feel Like an Old-Fashioned Farmhouse Treat?

These muffins have that wholesome, old-timey charm baked right in. I grew up with farmhouse-style recipes made from scratch in rural Ohio, and this one checks all the boxes: minimal fuss, pantry-friendly ingredients, and a flavor that brings you straight back to Grandma’s kitchen.

The combination of rich brown sugar, overripe bananas, and tangy sourdough starter gives these muffins a rustic depth that feels warm and nostalgic. It’s not just about taste—it’s about creating those slow, meaningful moments that remind you of simpler times. Add a slather of butter and a hot cup of tea, and it’s basically a hug in muffin form!

What Are the Benefits of Adding Sourdough Discard to Banana Muffins?

Using sourdough discard in banana muffins gives them a texture and flavor you just can’t get from a basic recipe. The discard adds moisture, so every bite is soft and tender—not dry or crumbly. It also brings a subtle tang that balances out the sweetness of the bananas and brown sugar beautifully.

And best of all? These muffins are incredibly easy to make. One bowl, no mixer, no fuss. Just simple steps and real ingredients. It’s the kind of recipe I love to whip up on a lazy Sunday morning or when I need to use up bananas that are on their last leg. You’ll love how effortless and delicious it is—plus, no starter goes to waste!

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Sourdough Banana Muffins Recipe Tutorial

These old-fashioned sourdough banana muffins are the perfect way to turn ripe bananas and leftover sourdough discard into something cozy and delicious. With their moist crumb, rich banana flavor, and subtle tang from the sourdough, they’re a rustic treat that’s easy to make and even easier to love.

Whether you’re baking for breakfast or a comforting afternoon snack, this recipe brings homemade goodness to your table in every bite.

Why You’ll Love This Recipe

Image illustrates sourdough banana muffins.

How Can I Use Up Extra Sourdough Discard in a Delicious Way?

If you’re like me, tossing sourdough discard feels like such a waste—especially when you know it can be turned into something amazing. That’s where these muffins come in.

This recipe uses ½ cup of sourdough discard to add a subtle tang and depth of flavor to the batter. It’s a great way to keep your starter fresh while creating something wholesome and comforting. No waste, no guilt—just soft, flavorful muffins that make every bit of discard worth saving.

Are Sourdough Banana Muffins Moist and Full of Flavor?

Absolutely! These muffins are incredibly moist thanks to the combination of ripe bananas, dark brown sugar, and melted butter. The texture is soft and tender without being too dense or sticky.

Add in the sourdough discard, and you get that slight tang that cuts the sweetness and makes each bite more complex and satisfying. They’re not just sweet—they’re deeply flavorful, with a cozy homemade feel that store-bought muffins can’t touch.

Can I Make This Recipe in Just One Bowl for Easy Cleanup?

Yes—and that’s one of the best parts! I’m all about minimizing mess, and this recipe keeps things simple. You’ll only need one mixing bowl to combine your wet ingredients and then fold in the dry ones.

No mixer, no extra dishes, and definitely no stress. It’s quick to prep and even quicker to clean up, which means you can spend more time enjoying your muffins and less time scrubbing bowls.

What Toppings Can I Add to Customize These Muffins?

This recipe is super versatile, which is why I love it so much. You can easily add your favorite mix-ins or toppings depending on what you have on hand—or what you’re craving.

Try sprinkling chopped walnuts or pecans on top for a crunchy finish (which is what I did on this day), or mix in chocolate chips for a sweeter spin. You could even stir in shredded coconut, dried fruit, or a swirl of nut butter for something a little different. It’s your farmhouse-style muffin, your way.

Ingredients You’ll Need

Wet Ingredients

½ cup sourdough starter discard
3 ripe bananas (mashed)
2 large eggs
1 cup melted unsalted butter
1 cup dark brown sugar
1 tsp vanilla extract

Dry Ingredients

2 cups all-purpose flour
1 tsp baking soda
2 tsp baking powder
1 tsp salt
1 tsp cinnamon

Optional Toppings

½ cup chopped walnuts or pecans

Step-by-Step Instructions

1. Preheat Oven & Prepare Pan

How Do I Preheat the Oven for Sourdough Banana Muffins?

Before you begin mixing the batter, it’s important to set the oven to 350°F (175°C). Preheating your oven ensures that the muffins bake evenly and rise perfectly as soon as they go in. I always make sure my oven is ready to go before I start mixing, so everything flows smoothly. The warm oven will create that lovely golden crust on top while keeping the inside moist and tender. Give the oven a few minutes to reach the right temperature, and you’re all set to go!

Do I Need to Line or Grease the Muffin Tin?

Yes, you do! Whether you prefer to line the muffin tin with paper liners or grease the muffin cups, this step is essential for easy muffin removal. I like using paper liners because they make cleanup a breeze and give the muffins a rustic, homemade look. If you’re not using liners, simply grease the muffin tin with butter or cooking spray to keep the muffins from sticking. Either way, your muffins will slide right out without a problem, making serving and cleaning up much easier.

2. Mix Wet Ingredients

How Do I Mix the Wet Ingredients for Sourdough Banana Muffins?

Start by whisking together 1 cup of melted butter and 1 cup of dark brown sugar in a large mixing bowl.
The melted butter gives the muffins a rich, tender texture, while the dark brown sugar adds a deep, molasses-like sweetness that complements the bananas beautifully.
Whisk them together until smooth and fully combined.
This step is crucial because it creates a well-blended, flavorful base for your muffins.

Once the butter and sugar are mixed, it’s time to add the 3 mashed bananas.

The riper the bananas, the better—they bring natural sweetness and moisture to your muffins.
Next, add in 2 large eggs, ½ cup of sourdough starter discard, and 1 teaspoon of vanilla extract.
These ingredients will infuse the muffins with richness, a subtle tang from the sourdough discard, and a delightful aroma.
Mix everything together until it’s smooth and well combined, creating the perfect wet batter base for your muffins.

3. Mix Dry Ingredients

How Do I Mix the Dry Ingredients for Sourdough Banana Muffins?

Now that your wet ingredients are ready, it’s time to focus on the dry ingredients.

In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 2 teaspoons of baking powder, 1 teaspoon of salt, and 1 teaspoon of cinnamon (if you’re using it).
This step is key to ensuring that your muffins rise evenly and have the right texture.

The baking soda and baking powder work together to help the muffins rise, giving them a soft and fluffy texture. The salt enhances the flavors, while the cinnamon adds a warm, aromatic spice that complements the sweetness of the bananas.

Whisk the dry ingredients thoroughly to make sure everything is evenly distributed—this helps avoid any pockets of baking soda or salt that could affect the flavor.
Once everything is mixed, you’re ready to combine the wet and dry ingredients!

4. Combine Wet & Dry

How Do I Combine the Wet and Dry Ingredients for Sourdough Banana Muffins?

Now comes the fun part—combining the wet and dry ingredients! Gently fold the dry mixture into the wet mixture using a spatula or wooden spoon. Be careful not to overmix; you want to combine everything just until it’s incorporated. Overmixing the batter can result in tough muffins, which is the last thing you want!

The goal is to keep the batter light and airy, so it’s okay if you see a few small lumps. This helps ensure that your muffins will stay moist and tender. Once everything is gently folded together, the batter should be thick but not too dense—ready to be scooped into your muffin tin.

5. Fill Muffin Cups

How Do I Spoon the Muffin Batter into the Liners?

Next, it’s time to spoon the batter into the muffin tin liners. Fill each cup about ¾ full, ensuring even distribution. This helps your muffins bake evenly and rise beautifully, giving them a lovely dome shape. You’ll want to leave a little space at the top to allow for the muffins to puff up as they bake. I like to use a standard spoon or a cookie scoop for neat, consistent portions.

Tulip-Style Muffin Liners for Jumbo Muffins

Image illustrates sourdough banana muffins in tulip-style muffin liners.

I used tulip-style muffin liners for this recipe, and I absolutely loved how they turned out. Not only do they give the muffins a rustic, bakery-style look, but they also help contain the batter beautifully as it rises, creating that perfect domed top. Plus, they make cleanup easier and prevent any sticking—win-win! If you have them on hand, I highly recommend giving them a try.

Can I Add Toppings Like Nuts to My Muffins?

If you’d like to add a little extra crunch and flavor, now’s the time to sprinkle your muffins with optional toppings like chopped walnuts or pecans. These nuts add a delightful texture and a nutty richness that pairs perfectly with the sweet, moist muffins. You could also try adding chocolate chips or a sprinkle of cinnamon sugar for a unique twist. The toppings are completely customizable, so feel free to get creative!

6. Bake

How Long Do I Bake Sourdough Banana Muffins?

Now it’s time to bake the muffins! Place the muffin tin in your preheated oven and bake for 20–30 minutes. Keep an eye on them after the 20-minute mark. To test for doneness, insert a toothpick into the center of one of the muffins. If it comes out clean or with just a few crumbs clinging to it, your muffins are ready to come out of the oven.

Every oven is a little different, so baking times may vary slightly. The muffins should be golden brown on top with a slight dome shape. This is the perfect indication that they’re baked through and ready to cool!

7. Cool

How Should I Cool My Sourdough Banana Muffins?

Once your muffins are done baking, it’s important to let them cool in the pan for about 5 minutes. This short resting period allows the muffins to set, making them easier to remove from the pan without falling apart. After 5 minutes, carefully transfer the muffins to a wire rack to cool completely. The wire rack helps air circulate around the muffins, preventing them from getting soggy and allowing them to maintain that perfect texture.

This cooling step is key to keeping your muffins light and airy while ensuring the flavors have time to develop fully.

Before baking the sourdough banana muffins.

After baking the sourdough banana muffins.

Storage Tips

How Do I Store My Sourdough Banana Muffins?

To keep your muffins fresh, it’s important to store them properly. Store your sourdough banana muffins in an airtight container at room temperature for up to 3 days. This will help maintain their moist texture and delicious flavor. If you want them to last a little longer, you can store them in the fridge for 5–6 days. Just be sure to let them come to room temperature before enjoying the best taste.

Can I Freeze Sourdough Banana Muffins?

If you’re planning to keep your muffins for a longer period, freezing them is a great option! Freeze your muffins for up to 3 months by wrapping them individually in plastic wrap and placing them in a freezer-safe bag or container. When you’re ready to enjoy them, simply thaw them at room temperature or heat them in the oven for a warm, freshly baked taste. Freezing your muffins is a fantastic way to have a homemade treat on hand whenever you crave it!

Conclusion

How Can I Let You Know I Made This Recipe?

I’d love to hear from you if you give these old-fashioned sourdough banana muffins a try! Whether it’s your first time baking with sourdough discard or you’re a seasoned pro, your experience matters. Leave a comment below, share a photo on social media, or tag me so I can see your cozy creation. It truly makes my day to see how others enjoy these rustic little treats—and your tips might help another reader too!

Should I Try This Sourdough Banana Muffin Recipe?

Absolutely—this recipe is a must-try, especially if you’re looking for a delicious way to use up sourdough discard. These muffins come together quickly, and the combination of ripe bananas, brown sugar, and that tangy twist creates something really special. I promise, that once you taste them, you’ll want to make them again and again. So go ahead—grab those ripe bananas and get baking!

When Is the Best Time to Enjoy These Muffins?

Honestly? Anytime! But they’re especially perfect for slow, quiet mornings with a hot cup of coffee or a cozy afternoon pick-me-up with tea by the fire. These muffins are soft, flavorful, and just rustic enough to feel like they came straight out of grandma’s farmhouse kitchen. Keep a few on hand for unexpected guests—or just a sweet moment to yourself.

Resources: Here are some helpful resources for further information.

Frequently Asked Questions

1. Can I use an active sourdough starter instead of discard?

Yes, you can! Just make sure it hasn’t been recently fed so it doesn’t interfere with the rise or flavor. The tangy taste will still come through beautifully.

2. Can I make these muffins gluten-free?

Absolutely. Swap the all-purpose flour with a gluten-free 1:1 baking blend. Just keep an eye on the texture—it might vary slightly depending on the flour mix.

3. Do I have to use dark brown sugar?

Dark brown sugar adds a rich, molasses-like depth, but you can use light brown sugar in a pinch. You’ll still get that lovely sweetness.

4. Can I freeze these muffins?

Yes! These muffins freeze wonderfully. Wrap them individually and store them in a freezer-safe bag for up to 3 months. Just thaw and enjoy.

Sourdough Banana Muffins

These old-fashioned sourdough banana muffins are the perfect blend of cozy, wholesome, and nostalgic. Made with ripe bananas, rich dark brown sugar, and a touch of sourdough discard, they’re wonderfully moist with a subtle tang that sets them apart from your average banana muffin. Whether you’re using up extra sourdough starter or just craving a farmhouse-style treat, these muffins are a comforting way to start the day—or end it with a cup of tea by the fire!

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Prep Time 10

Cook Time 30

Total Time 40

Servings 12

Equipment

1 mixing bowl
1 muffin pan
12 Muffin liners

Ingredients

Wet Ingredients

½ cup sourdough starter discard
3 ripe bananas
2 large eggs
1 cup melted butter
1 cup brown sugar
1 tsp vanilla extract

Dry Ingredients

2 cups all-purpose flour
1 tsp baking soda
2 tsp baking powder
1 tsp salt
1 tsp cinnamon

Optional Toppings

½ cup chopped walnuts or pecans to sprinkle on top

Instructions

Prepare the Wet Ingredients

Preheat oven to 350°F. Line a muffin tin with paper liners or grease well.
In a large bowl, whisk together the melted butter and dark brown sugar until smooth.
Add mashed bananas, eggs, sourdough discard, and vanilla. Mix until combined.

Prepare the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using).

Combine the Wet & Dry Ingredients

Gently fold the dry ingredients into the wet ingredients until just combined—do not overmix.

Preparing the Muffin Pan

Spoon batter into prepared muffin cups, filling about 3/4 full.

Baking the Sourdough Banana Muffins

Bake for 20-30 minutes or until a toothpick comes out clean.

Cooling the Muffins

Let cool in the pan for 5 minutes, then transfer to a wire rack.

Notes

🧁 Use overripe bananas – The riper, the better! Brown, spotty bananas bring extra sweetness and moisture to your muffins.

🧁 Don’t overmix the batter – Stir just until the dry ingredients are incorporated. Overmixing can lead to dense muffins instead of that soft, tender crumb.