Sourdough Discard Banana Bread Muffins
Makes: 12 muffins
Bake: 350°F for 20–24 minutes
Ingredients
- 3 very ripe bananas, mashed (about 1¼ cups)
- ½ cup sourdough discard, 100% hydration
- ½ cup unsalted butter, melted and slightly cooled
- ½ cup packed brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ½ cup chopped walnuts or pecans (optional)
- ½ cup chocolate chips (optional, but highly recommended)
Instructions
- Heat oven to 350°F. Line a 12-cup muffin tin with liners or spray well.
- In a large bowl, mash the bananas. Whisk in the sourdough discard, melted butter, brown sugar, granulated sugar, eggs, and vanilla until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Add the dry ingredients to the banana mixture. Gently fold until just combined. Don’t overmix—this is the key to keeping them fluffy.
- Fold in chocolate chips and/or nuts if using.
- Divide the batter between the muffin cups, filling them about ¾–almost completely full. For those gorgeous bakery-style tops, don’t be afraid to fill them generously.
- Bake for 20–24 minutes, until the tops are golden and a toothpick inserted in the center comes out with a few moist crumbs.
- Let them cool in the pan for 5 minutes, then transfer to a cooling rack.
🔥 The little tricks that make these GOOD
- Use very spotty/brown bananas. The uglier, the better. That’s where the flavor is.
- Don’t overmix once the flour goes in.
- For an extra bakery-style muffin, sprinkle the tops with coarse sugar before baking.
- Chocolate + pecan is my favorite combination here.
- If you want them extra moist and banana-heavy, use 3 large bananas rather than 3 small ones.
🍫 My favorite version
Add ½ cup mini chocolate chips + ½ cup toasted chopped pecans, then sprinkle the tops with coarse sugar before baking.
The result is a soft, slightly tangy sourdough banana muffin with caramelized brown-sugar edges and crisp, sugary tops.