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!
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.