Best Sourdough Banana Muffins

Let Me Tell You About My Sourdough Banana Muffin Adventure

Alright, so—here’s the thing. Sourdough banana muffins just happened in my kitchen one rainy Sunday, mostly because I had way too many spotty bananas, and my sourdough starter was staring at me from the fridge (giving me side-eye, basically). You know those days where you keep saying you’ll use things up and suddenly, boom, banana muffins. Let’s just say, the kitchen smelled so good even my grumpy teenager shuffled in to ask, “Wait, is this the good banana muffin recipe?” (It is!) Also, small confession: the first time I tried this, I dropped an egg on the floor and stepped in it. Lesson learned—kind of.

Why These Muffins Hit the Spot (At Least in My House)

I make this when I’m feeling sort of lazy—but want something impressive. My family goes crazy for these because they’re tangy and just sweet enough. Plus, the sourdough makes me feel like a fancy baker even if I’m still in my pajamas at noon. Sometimes, if I’m really pushing my luck, I sneak in dark chocolate chips (oh the drama if I forget them). And hey, they’re basically breakfast with all that banana, right? Even when my starter was looking a bit flat, these still turned out alright. I’ve had batches that looked a bit wonky but never tasted bad (well, except that time I used way too much baking soda—oops, trust me, don’t do that).

What You’ll Need (And What I’ve Swapped In When Desperate)

• 3 big, ripe bananas (if I only have two, I toss in some applesauce or a bit of yogurt—it’s fine, really)
• 1/2 cup sourdough starter, unfed (Mine’s from last night, but I’ve cheated and used one a week old. Still good!)
• 1/2 cup melted butter (sometimes I grab coconut oil if butter’s low; not the same, but it works in a pinch)
• 2/3 cup brown sugar (white sugar totally works here, or I mix half-and-half. My gran always said “Use what you’ve got!”)
• 1 large egg
• 1 tsp vanilla (I eyeball it—sometimes it’s a generous splash; sometimes less)
• 1 and 1/2 cups flour (all-purpose. If I’m feeling healthy-ish, I do half whole wheat, but don’t overdo it or they’re dense as bricks)
• 1 tsp baking soda (not baking powder, which I did once by accident—not the end of the world though!)
• 1/2 tsp salt
• A handful (about 1/2 cup) chopped walnuts or pecans, optional (Kids groan if I add them; I add them anyway. Sometimes just a sprinkle on top works as a peace offering.)
• A generous handful of dark chocolate chips, if you like (I do.)

The How-To: Directions, Warts and All

1. Preheat your oven to, let’s say, 180°C (350°F). If you remember. Sometimes I put mine on halfway through mixing, and nothing has burned down yet. Line a 12-hole muffin tin with papers.
2. In a bowl, mash bananas up. Like, really go for it. No one likes chunks in their muffin (except maybe someone out there. You do you!).
3. Whisk in melted butter, brown sugar, egg, vanilla, and the sourdough starter. It’ll look gloopy. Don’t panic, that’s normal. This is where I usually sneak a finger-taste.
4. In another bowl, mix flour, baking soda, and salt. Or—if you’re feeling lazy—just dump everything straight in. Honestly, not a dealbreaker. Add nuts or choc chips now too, if you’re in the mood.
5. Combine both bowls—wet into dry, or dry into wet. You pick. Stir gently till just mixed (I tell myself “stop at the streaks” and sometimes listen)… Overmixing = rubbery muffins, in my experience. Mine look a bit lumpy at this stage.
6. Spoon the batter into your muffin tin. They rise, but not massively, so fill nearly to the top. I usually sneak an extra choc chip or two in each.
7. Bake about 20-23 minutes. Or until golden, your kitchen smells like heaven, and a toothpick kinda comes out clean. If they’re a tad underdone, just call it “gooey” and act like you meant it!
8. Let them cool about 5 minutes in tin, then pop out onto a wire rack (or a plate, honestly; I never had a rack till last year).

Notes from My Many Attempts

• The flavor is legit better if your sourdough starter is a little tangy. But I’ve used almost-dead starter and still no complaints.
• If you wait a day—and I’m not saying it’s easy—they do taste even better. Something magical happens. I don’t get it; I just know it’s true.
• Once, I tried using almond flour instead of regular. The muffins fell kind of flat… maybe needs more experimenting? Anyway, stick to wheat flour unless you’re okay with flat muffins.

Things I’ve Tried (The Good, The Bad, The Oddball)

• Blueberries instead of chocolate chips: Good, but they kind of burst and make things sticky)
• Greek yogurt subbed for some butter: Actually, a bit moister, but not in a bad way
• More nuts, less chocolate: My Mum loves it, my kids stage a protest
• Baking powder instead of soda: Not quite right, though still edible. Just a lot softer
• Tried freezing the batter: Didn’t bake up quite the same (but cooked muffins freeze great)

What If You Don’t Have a Mixer?

Good news—just use a fork and a trusty wooden spoon, maybe even your hands if you dare getting a bit mucky. I made these at a friend’s holiday cottage once with just a chipped mug for mixing. The results? Pretty much the same.

How To Keep Them Fresh (Though, Hint, They’re Usually Gone FAST)

If, by some miracle, there are leftovers, stick ’em in an airtight tin on the counter—good for a couple days. Or fridge them, but they’ll get a bit denser that way. Freezer? Oh, they freeze like little champs for a month or two (but honestly, in my house a dozen muffins = one day, tops).

How We Love To Eat These (And One Odd Habit)

I’m a fan of warm muffins with butter melting on top (or, I admit, a slather of salted peanut butter—don’t knock it). My husband likes his with strong black coffee; my son dips his in milk “so they’re more pudding.” At Christmas, we “accidentally” make them for breakfast, and once, I packed them for a walk and all the crumbs ended up in my jacket pocket. Worth it!

Pro Mishaps (So You Don’t Repeat My Mistakes)

• I once rushed them, baking at a higher temp to “save time.” Ended up raw inside, charred outside. Not my proudest moment.
• Sifting dry ingredients? I usually skip it, but once I had a lump of baking soda in one muffin. Not recommended, unless you like surprises.
• If your starter smells really “off” (like socks, for real), maybe feed it first. Trust me here.

Questions People Ask (Usually Around My Kitchen Table)

• Q: My sourdough starter’s nearly dead. Should I use it?
  A: I do, all the time—unless it’s gone pink, then maybe not.
• Q: How do I make them gluten-free?
  A: I tried it once, swapping flour for a gluten-free blend, but had to add an extra egg to get it close. They weren’t bad, but not my top pick.
• Q: Can I double the recipe?
  A: Yup, does fine. Just use two trays, and (remind yourself) don’t overfill.
• Q: Could I make it as a loaf instead?
  A: Sure, but add 10-15 minutes to the baking time. Actually, I find it works better as muffins—they bake through more evenly.
• Q: Do I have to use sourdough starter?
  A: That’s kind of the point…but hey, regular banana muffins are cool too.

And you know, even if they don’t come out Pinterest-perfect, they’re warm, banana-y, and a pretty solid cure for the Sunday blues. Or a sneaky midnight snack (I won’t tell if you don’t).

★★★★★ 4.50 from 7 ratings

Best Sourdough Banana Muffins

yield: 12 muffins

prep: 15 mins

cook: 22 mins

total: 37 mins

These Best Sourdough Banana Muffins are soft, moist, and full of banana flavor with a subtle tang from sourdough starter. Perfect for breakfast or a snack, they’re a delicious way to use up ripe bananas and sourdough discard.

🖨️ Print Pin Recipe

Ingredients

• 1 cup overripe bananas, mashed (about 2 medium)
• 1/2 cup unsalted butter, melted
• 2/3 cup granulated sugar
• 1/2 cup sourdough starter (discard or active)
• 2 large eggs
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract

Instructions

1. 1
   Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. 2
   In a large bowl, mash the bananas. Add melted butter and sugar, and whisk until combined.
3. 3
   Add the sourdough starter, eggs, and vanilla extract to the banana mixture. Whisk until smooth.
4. 4
   In a separate bowl, whisk together the flour, baking soda, and salt. Gently fold dry ingredients into the wet mixture until just combined—do not overmix.
5. 5
   Divide the batter evenly among the prepared muffin cups. Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean.
6. 6
   Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 180 caloriescal

Protein: 3gg

Fat: 7gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 28gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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