These yummy and fluffy sourdough banana muffins made from discard will help you bake up a delicious breakfast or snack in no time!

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Having a quick and tasty breakfast recipe in your pocket is a great way to get the day started out right. These sourdough banana muffins made from discard will soon become a family favorite.
Sourdough Discard
While maintaining your sourdough starter, discard is a natural part of the life cycle of the starter. Once you feed the starter it will grow and rise. When it comes to a nice, bubbly rise it’s ready for baking. Afterwards the starter will fall, the starter will have smaller bubbles and a looser consistency – this is sourdough discard.
At this point you could literally discard the starter by pouring it in the trash or outside for your chickens to eat. Or you can make some tasty discard recipes like pizza crust, brownies, waffles, pancakes, crackers. The possibilities are endless!
If you want a more in depth guide on how to maintain the health of your sourdough starter, check out this sourdough starter guide created by my friend over at Fruitful Farmstead!
Wet Ingredients for Sourdough Banana Muffins
- 1/2 cup melted butter
- 1 cup packed brown sugar
- 4 ripe bananas
- 2 large eggs
- 1/2 cup sourdough starter discard
Dry Ingredients for Sourdough Banana Muffins
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 Tablespoon cinnamon (optional, but definitely adds so much flavor!)
- 1/2 Tablespoon nutmeg (again optional, but so good!)
Optional Crumb Topping for Sourdough Banana Muffins
- 1/2 cup brown sugar
- 1/2 cups oats
- 2 Tablespoons flour
- 4 Tablespoons softened butter
- 1 teaspoon cinnamon
Directions For Making Sourdough Banana Muffins
Preheat the oven to 350 degrees. Prepare your muffin tins by lightly greasing them or you can use cupcake liners.
Melt the butter in a microwave safe dish or in a small saucepan on the stove.
In a medium sized bowl, mix together the melted butter and brown sugar. Mash in the bananas. Add the eggs and sourdough starter. Mix well. There may still be some small chunks of banana, but that’s just fine.
In a large bowl, mix together the flour, baking soda, baking powder, and salt. Mix together well.
Add the wet ingredients to the dry ingredients. Mix until just combined, but do not over mix or the muffins will be tough.
Fill the muffin tins about 3/4 full. I like to use a scoop – it just make the process much easier and the muffins more uniform.
If you want to add the optional Crumb Topping, now’s the time!
In a small bowl, use a fork to mash the butter, oats, flour, brown sugar, cinnamon together. The mixture does not need to be smooth, just evenly mixed. Sprinkle a generous amount of crumb topping on each muffin.
Bake the muffins for 18 – 22 minutes or until an inserted toothpick comes out clean.
**If you are baking mini muffins, they only need to bake about 10 – 11 minutes. Every oven is different, so keep an eye on them.
Storing Sourdough Banana Muffins
If you have any leftovers – these muffins are so delicious, you may never actually have leftovers! But if you do, they can store them in an air tight container on the counter for a day or two, or in the fridge for about a week.
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Looking For More Discard Recipes?
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Sourdough Banana Muffins

These yummy and fluffy sourdough banana muffins made from discard will help you bake up a delicious breakfast or snack in no time!
Ingredients
- Wet Ingredients
- 1/2 cup melted butter
- 1 cup packed brown sugar
- 4 ripe bananas
- 2 large eggs
- 1/2 cup sourdough starter discard
- Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 Tablespoon cinnamon (optional, but adds so much flavor!)
- 1/2 Tablespoon nutmeg (again optional, but so good!)
- Optional Crumb Topping
- 1/2 cup brown sugar
- 1/2 cups of oats
- 2 Tablespoons flour
- 4 Tablespoons softened butter
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees. Prepare muffin tins by lightly greasing or you can use cupcake liners.
- Melt the butter
- In a medium sized bowl, mix together the melted butter and brown sugar. Mash in the bananas. Add the eggs and sourdough starter. Mix well. There may still be some small chunks on bananas but that's okay.
- In a large bowl, mix together the flour, baking soda, baking powder, and salt.
- Add the wet ingredients to the dry ingredients. Mix until just combined. Do not over mix or the muffins will be tough.
- Fill the muffin tins about 3/4 full. I like to use a scoop. It just makes the process easier and muffins more uniform in size.
- If you want to add the crumb topping, now's the time! In a small bowl, use a fork to mash the butter, oats, flour, brown sugar, and cinnamon together. The mixture does not need to be smooth. Sprinkle a generous amount of crumb topping on each muffin.
- Bake the muffins for 18 - 22 minutes or until an inserted toothpick comes out clean.
- If making mini muffins, bake for 9 - 11 minutes.
These are so good! Our favorite sourdough banana muffin recipe!