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Easy Sourdough Discard Banana Bread Muffins Recipe

Moist, fluffy Sourdough Discard Banana Bread Muffins made in under an hour. This zero-waste recipe transforms sourdough discard and ripe bananas into bakery-style muffins with improved digestibility and incredible flavor.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 195
Ingredients Method Notes

Ingredients
  

  • 1 cup sourdough discard
  • 3 ripe bananas mashed
  • 2 eggs
  • 1/2 cup brown sugar
  • 1/4 cup melted butter or oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon optional
  • 1/2 cup chopped walnuts or chocolate chips optional

Method
 

  1. Preheat oven to 350°F and line muffin tins.
  2. Mash bananas, then whisk with sugar, eggs, sourdough discard, vanilla, and melted butter.
  3. In a separate bowl, whisk flour, baking soda, salt, and cinnamon.
  4. Gently fold dry ingredients into wet ingredients until just combined.
  5. Fold in nuts or chocolate chips if using.
  6. Fill muffin cups about 2/3 full.
  7. Bake for 15–20 minutes until a toothpick comes out clean.
  8. Cool on a wire rack before serving or storing.

Notes

Do not overmix the batter. Active or unfed sourdough discard both work well. For long fermentation, refrigerate batter 24–48 hours and add baking soda just before baking.