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Moist Sourdough Discard Banana Muffins (Easy One-Bowl Recipe)

A stack of three golden-brown sourdough discard banana muffins, one cut open to show the moist interior texture.
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Use your sourdough starter discard and overripe bananas to make these incredibly moist, fluffy, and flavorful banana muffins. This simple, one-bowl recipe delivers bakery-style results perfect for breakfast or snacks.

Ingredients

Scale
  • 1 cup sourdough starter discard (fed or unfed)
  • 2 large, very ripe bananas, mashed
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 large egg
  • 1/4 cup sour cream or plain full-fat yogurt
  • 1/3 cup melted unsalted butter
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour (or 1 cup all-purpose and 3/4 cup whole wheat flour for a healthier option)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • Optional: 1/2 cup chopped walnuts or chocolate chips
  • Optional Streusel Topping: 1/4 cup flour, 2 tablespoons brown sugar, 1 tablespoon cold butter, pinch of cinnamon

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, combine the sourdough discard, mashed bananas, granulated sugar, brown sugar, egg, sour cream, melted butter, and vanilla extract. Whisk until just combined.
  3. In a separate small bowl, whisk together the flour, baking soda, salt, and cinnamon. If using, add any optional nuts or chips to the dry ingredients and toss to coat.
  4. Add the dry ingredients to the wet ingredients. Mix with a spatula until just combined. Do not overmix; a few streaks of flour are acceptable.
  5. If making the streusel, mix the streusel ingredients together with your fingers until coarse crumbs form.
  6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full. Sprinkle the streusel topping over the batter, if using.
  7. Bake at 400°F (200°C) for 5 minutes. This initial high heat helps create a dome.
  8. Reduce the oven temperature to 375°F (190°C) and continue baking for another 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For deeper sourdough flavor, cover the mixed batter and let it rest in the refrigerator overnight before baking. Bring it to room temperature before proceeding with step 4.
  • These muffins stay moist for several days when stored in an airtight container at room temperature.
  • If you do not have sourdough discard, you can substitute it with 1/2 cup buttermilk mixed with 1/2 cup all-purpose flour for a similar texture.

Nutrition

Find it online: https://www.purecookingjoy.com/sourdough-discard-banana-muffins-recipe/

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