Can I Use Active Sourdough Starter Instead of Discard?

Yes! Using active starter will give the muffins a stronger rise and a slightly lighter texture. However, discard works just as well and provides the classic sourdough tang.

How Ripe Should the Bananas Be?

The riper, the better! Look for bananas with brown spots—they’ll be sweeter and add more moisture. Avoid bananas that are fully black, as they may have started fermenting.

Do I Have to Let the Batter Ferment Overnight?

No, the overnight fermentation is optional. The quick version works just as well, but long fermentation deepens the flavor and improves digestibility.

Why Did My Muffins Turn Out Dense?

This can happen for a few reasons: Overmixing the batter – Stir until just combined. Too much flour – Spoon and level your flour instead of scooping. Not enough leavening – Ensure your baking powder and baking soda are fresh.

Can I Make This Recipe as a Sourdough Banana Bread?

Absolutely! Pour the batter into a greased loaf pan and bake at 350°F (175°C) for 50-60 minutes or until a toothpick comes out clean.

Sourdough Banana Muffins: Easy Recipe & Health Benefits

Description

These sourdough banana muffins are the perfect way to use up sourdough discard while creating a naturally fluffy, moist, and flavorful treat. The combination of ripe bananas and the subtle tang of sourdough results in a muffin that is both delicious and nutritious. Whether you opt for the quick version or the long-fermented method for added health benefits, this recipe is a must-try for breakfast, snacks, or dessert!

Ingredients

Scale

2 ripe bananas, mashed
½ cup sourdough starter (discard or active)
1 ½ cups all-purpose flour (or whole wheat for a heartier texture)
½ cup melted butter (or coconut oil for dairy-free)
½ cup brown sugar (or honey/maple syrup for a natural sweetener)
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon salt

Instructions

Preheat & Prepare – Preheat your oven to 375°F (190°C) and line a muffin tin with liners or lightly grease it.
Mash the Bananas – In a large mixing bowl, mash the bananas until smooth.
Mix Wet Ingredients – Add the sourdough starter, melted butter, eggs, vanilla, and sugar. Stir until well combined.
Combine Dry Ingredients – In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
Mix Everything Together – Gradually fold the dry ingredients into the wet mixture, stirring just until combined. (Avoid overmixing.)
Fermentation Option (Optional for Long-Fermented Version) – Cover and let the batter rest at room temperature for 8-12 hours before proceeding.
Fill Muffin Cups – Spoon the batter into the muffin tin, filling each about ¾ full.
Bake –
- Quick Version: Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
- Long-Fermented Version: Bake for 20-24 minutes due to increased moisture.
Cool & Enjoy – Let muffins cool in the pan for 5 minutes before transferring them to a wire rack. Serve warm or store for later!

Notes

Customization: Add chocolate chips, chopped nuts, or shredded coconut for extra texture.
Storage: Keep muffins in an airtight container at room temperature for 2-3 days, refrigerate for up to a week, or freeze for up to 3 months.
Make it Healthier: Use whole wheat flour, reduce sugar, or swap butter for applesauce.
Alternative Cooking Methods: Bake in an air fryer at 325°F (163°C) for 12-15 minutes or try skillet cooking on low heat for 10-12 minutes per side.

Prep Time: 10 minutes
Cook Time: 18-22 minutes
Category: Breakfast, Snack, Dessert
Cuisine: American

Nutrition

Calories: ~180
Fat: 8g
Carbohydrates: 25g
Protein: 3g