How to Make Sourdough Banana Bread Muffins – Simple Recipe

This article will show you how to make a sourdough banana bread muffin recipe with all the information you need.

You will love these muffins!

Why Do We Love Sourdough Banana Bread Muffins?

Sourdough banana bread muffins are soft, moist, and full of flavor. They combine the sweetness of ripe bananas with the slight tang of sourdough discard. These muffins are perfect for breakfast or a quick snack.

They have a light and fluffy texture and a slightly crispy top. Using sourdough starter makes them easier to digest and adds extra depth to the flavor. Plus, they are a great way to use sourdough discard instead of wasting it!

Why Use Sourdough in Banana Muffins?

Using sourdough starter in banana muffins has several benefits:

• Adds a slight tangy flavor, making the muffins taste richer.
• Helps with fermentation, which makes them easier to digest.
• Creates a light and fluffy crumb for a soft texture.

Difference Between Active Sourdough Starter and Sourdough Discard

• Active starter – Fermenting and bubbly. Best for making sourdough bread.
• Sourdough discard – A byproduct of feeding a starter. Great for muffins and quick breads.

Instead of throwing away sourdough discard, you can use it in this recipe to make delicious, moist banana muffins.

Now that we know why sourdough works so well, let’s discuss the ingredients!

Ingredients

Using the right ingredients makes these banana muffins soft, moist, and flavorful.

Key Ingredients and Their Roles

• Ripe bananas – The base for a moist banana bread muffin.
• Sourdough discard – Adds a slight tang and enhances texture.
• Flour – Use all-purpose flour or whole wheat flour for a healthier option.
• Brown sugar & coconut sugar – Adds sweetness and depth of flavor.
• Cinnamon & vanilla extract – Enhances the banana flavor.
• Baking soda – Helps create a fluffy rise.
• Melted butter or unsalted butter – Adds richness.
• Eggs – Give structure to the muffin recipe.
• Mini chocolate chips or chopped walnuts – Optional mix-ins for extra flavor.

Alternative Ingredients

• Applesauce – A lower-fat option.
• Gluten-free flour – A substitute for those avoiding gluten.

Step-by-Step Guide to Making Sourdough Banana Bread Muffins

Follow these steps to make light and fluffy muffins.

Step 1: Preparing the Ingredients

• Mash ripe bananas in a bowl.
• Melt the unsalted butter and let it cool to room temperature.
• Preheat the oven to 350°F (175°C).
• Line a muffin tin with muffin liners.

Step 2: Mixing the Wet Ingredients

In a large bowl, combine the following ingredients:

• Mashed bananas – The riper, the better for natural sweetness and moisture.
• Sourdough discard – Adds depth of flavor and helps use up leftover starter.
• Brown sugar or coconut sugar – Enhances caramel-like sweetness and moisture.
• Melted butter – Brings richness and a tender crumb.
• Eggs – Bind the ingredients and add structure.
• Vanilla extract – Rounds out the flavors with warmth and aroma.

Stir until everything is fully incorporated, creating a smooth, well-mixed batter.

Step 3: Preparing the Dry Ingredients

In a separate bowl, whisk together these key dry components:

• Flour (all-purpose or whole wheat) – The foundation of the muffins, providing structure.
• Baking soda – Acts as a leavening agent, ensuring a light and fluffy texture.
• Cinnamon – Infuses warmth and pairs beautifully with banana.
• Salt – Enhances all the flavors, balancing sweetness.

Mix well to evenly distribute the ingredients evenly, preventing clumps and ensuring the best possible texture in the final muffins.

Step 4: Combining Wet and Dry Ingredients

• Gradually fold the dry ingredients into the wet ingredients.
• Stir until the batter is combined (avoid overmixing to keep it soft and fluffy).

Step 5: Adding Optional Mix-ins

• Fold in mini chocolate chips, chopped walnuts, or both.

Step 6: Baking the Muffins

• Divide the batter evenly into the muffin pan.
• Fill each muffin liner about ¾ full.
• Bake for 18-22 minutes or until a toothpick comes out clean.

Step 7: Cooling and Serving

• Allow muffins to cool in the muffin tin for 5 minutes.
• Transfer to a wire rack to cool completely.

Tips for the Best Sourdough Banana Muffins

Follow these tips to make your banana muffins soft, moist, and flavorful.

• Use very ripe bananas – The riper the bananas, the sweeter and softer the muffins.
• If using an active sourdough starter, let the batter ferment for a few hours before baking for a deeper flavor.
• Use discard no older than a week – Fresh sourdough discard gives the best results.
• Add chocolate chips or chopped walnuts – These mix-ins enhance flavor and texture.
• Sift the flour before mixing it into the batter for a lighter crumb.
• To keep muffins moist, store them in an airtight container after they cool.

Variations of Sourdough Banana Muffins

Try these fun variations to change up your banana muffin recipe:

• Sourdough Chocolate Chip Banana Muffins – Add mini chocolate chips for extra sweetness.
• Sourdough Banana Nut Muffins – Stir in chopped walnuts or pecans for crunch.
• Sourdough Pumpkin Muffins – Swap mashed banana for pumpkin puree for a fall-inspired twist.
• Healthy Sourdough Banana Muffins – Use whole wheat flour and applesauce instead of butter.
• Gluten-Free Sourdough Banana Muffins – Use a gluten-free flour blend to make them gluten-free.

Storage and Freezing Tips

Keep your muffins fresh with these storage tips:

• Room temperature – Store in an airtight container for up to 3 days.
• Refrigerator – Keep in an airtight container for up to 1 week.
• Freezing – Wrap muffins individually and freeze for up to 3 months.
• Reheating – Warm in the microwave for 30 seconds before eating.

Conclusion 

These sourdough banana bread muffins are moist, fluffy, and flavorful. Using sourdough discard adds a slight tang, making them a great way to reduce waste. They are easy to make and perfect for any time of day.

Try this easy sourdough recipe, and let us know how you like it!

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