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Sourdough Banana Muffins

These sourdough banana muffins are so moist and fluffy. They are a great way to use discard sourdough starter, which helps make them extra tender. The muffins can be baked immediately, or the batter can be fermented in the refrigerator overnight.

stacked sourdough banana muffins.

The banana sourdough muffins don’t depend on the sourdough starter for rising. The baking powder and baking soda give them lift. The acidic sourdough starter contributes to a softer texture. I use it in my sourdough chocolate chip muffins too!

The batter can be baked right away, or you can prepare it a day before and allow it to ferment overnight. This process can also improve digestibility due to the fermented flour. This muffin recipe is similar to my sourdough banana bread, but extra banana, yogurt, and a touch of cinnamon are added. For another delicious banana recipe, check out this brown butter banana bread.

Don’t have your own sourdough starter yet? Learn how to make a sourdough starter.

a bitten sourdough discard banana muffin.

Ingredients

Find the ingredient amounts for these sourdough discard banana muffins in the printable recipe card at the bottom of this post. Here is a rundown of what you will need.

  • Dry ingredients. All-purpose flour, baking powder, baking soda, cinnamon, and salt 
  • Soft brown sugar or dark brown sugar. The molasses notes of brown sugar pairs really well with bananas. 
  • Melted butter – This can be unsalted or salted butter.
  • Sourdough starter discard – Unfed sourdough discard works best
  • Vanilla extract
  • Large eggs
  • Plain yogurt. Acidic yogurt works alongside the starter to make the muffins tender. You could also use sour cream if yo have no yogurt.
  • Mashed bananas. ​You want overripe bananas for the best flavor and easiest mashing.

Equipment

  • 12-cup muffin tin
  • Muffin liners or grease with vegetable oil or nonstick spray

Method

Whisk together the all-purpose flour, baking powder, baking soda, cinnamon, and salt in a medium bowl. Set aside.

mashed bananas.

Mash bananas in a large bowl.

sourdough discard muffins.

To this, add melted butter, eggs, sugar, sourdough discard, vanilla extract and yogurt.

a spatula stirring flour into batter.

Mix until well combined. Add the dry ingredients to the wet ingredients and fold with a rubber spatula until almost all are combined.

a scoop of batter.

The muffin batter can be baked immediately or given a long ferment in the refrigerator overnight.

Cold-ferment

Cover the bowl tightly and place it in the refrigerator for 8-12 hours (or up to 20.) Cold fermenting allows the flour to absorb more moisture from the batter, which can lead to a more tender and moist crumb.

Additionally, the fermentation process helps break down the proteins in the flour. The batter will thicken up considerably if refrigerated. 

Baking

Preheat the oven to 425°F (220°C) and line the muffin pan with 12 paper liners. This batter makes 12 really large muffins, or you could also make 14 slightly smaller muffins.

Use an ice cream scoop to divide the muffin batter evenly between the liners. They will be very full. If the batter had a cold-proof, it will be very thick. Press in a slice of banana for decoration and sprinkle with coarse sugar. 

Bake for 5 minutes in the preheated oven, then turn the oven down to 350°F (180°C) and bake a further 20-25 minutes until golden brown and the muffin tops spring back when pressed or a cake tester inserted in the middle comes out clean.

sourdough banana bread muffins in a pan.

Let the baked muffins cool in the pan for 5 minutes before removing them and placing them on a cooling rack to cool further.

Storing

The muffins are best served on the day they are made. Leftover muffins can be stored in an airtight container at room temperature for up to 3 days. The following day, rewarm the muffins gently in the microwave or a low oven.

You can freeze baked muffins for up to 3 months in a freezer bag. To reheat, thaw at room temperature or in the refrigerator and warm in a low-temperature oven or microwave.

side view of banana muffins.

Variations

You can add things to these delicious muffins for a different spin!

  • Chopped nuts: Incorporate chopped nuts such as walnuts, pecans, or almonds for added crunch and healthy fats. Nuts can also enhance the muffin’s overall flavor profile.
  • Chocolate chips: Fold chocolate chips through the batter along with the dry ingredients
  • Whole-wheat flour: Half the white flour can be subbed with whole wheat flour for extra fiber. 
Sourdough Banana Muffins

Sourdough Banana Muffins

Yield: 12
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

These sourdough banana muffins are so moist and fluffy. They are a great way to use discard sourdough starter, which helps make them extra tender. 

Ingredients

  • 250g (2 cups*) all-purpose flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 115g (1/2 cup) butter, melted
  • 360g overripe bananas (around 3 large)
  • 150g (3/4 cup) soft brown sugar
  • 120g (1/2 cup) yogurt
  • 100g (1/2 cup) sourdough discard starter
  • 2 large eggs
  • 1 1/2 teaspoon vanilla extract

Topping

  • Banana slices
  • Coarse sugar

Instructions

  1. Whisk together the all-purpose flour, baking powder, baking soda, cinnamon, and salt in a medium bowl. Set aside.
  2. Mash bananas in a large bowl. To this, add melted butter, eggs, sugar, sourdough discard, vanilla extract and yogurt. Mix until well combined. Add the dry ingredients to the wet ingredients and fold with a rubber spatula until almost all are combined.
  3. The muffin batter can be baked immediately or given a long ferment in the refrigerator overnight.

Cold-ferment

  1. Cover the bowl tightly and place it in the refrigerator for 8-12 hours (or up to 20.) The batter will thicken up considerably if refrigerated. 

Baking

  1. Preheat the oven to 425°F (220°C) and line the muffin pan with 12 paper liners. This makes 12 really large muffins, or you could make 14 slightly smaller.
  2. Use an ice cream scoop to divide the muffin batter evenly between the liners. They will be full. If the batter had a cold-proof, it will be very thick. Press in a slice of banana for decoration and sprinkle with coarse sugar. 
  3. Bake for 5 minutes in the preheated oven, then turn the oven down to 350°F (180°C) and bake a further 20-25 minutes until golden brown and the muffin tops spring back when pressed or a cake tester inserted in the middle comes out clean.
  4. Let the baked muffins cool in the pan for 5 minutes before removing them and placing them on a cooling rack to cool further.

Notes

*The cup sizes given are US-sized cups. Note that these are smaller than metric cups. For best results use a kitchen scale and grams.

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Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 239Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 52mgSodium: 307mgCarbohydrates: 36gFiber: 1gSugar: 17gProtein: 4g

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2 Comments

  1. This recipe is so easy and delicious. Thankyou for sharing – I managed to bake my first sourdough discard, homemade yoghurt & frozen banana muffins. Even the mini muffins turned out well! 🧁

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