Sourdough Banana Muffins

4.47 from 15 votes

Don't let your overripe bananas go to waste! These delicious sourdough banana muffins make a great grab-and-go snack.

Prep Time10

Cook Time17

Total Time27

Course: Snack

Cuisine: American

Servings: muffins

Preheat oven to 350℉ degrees
Beat butter and sugars together until light and fluffy.
71 grams butter, 110 grams brown sugar, 100 grams cup granulated sugar
Mix in eggs, mashed bananas, sourdough discard, milk, and vanilla.
2 eggs, 260 grams ripe bananas, mashed, 120 grams sourdough discard, 60 grams milk, 5 grams vanilla extract
Mix together baking soda, salt, cinnamon, and all-purpose flour. Add to the wet ingredients and mix until just combined. Do not overmix.
5 grams baking soda, 3 grams salt, 2 grams cinnamon, 210 grams all-purpose flour
Fold in any mix-ins like chocolate chips, walnuts and/or shredded coconut.
170 grams chocolate chips or chunks, ⅓ cup walnuts
Add a little less than ⅓ cup of batter to each lined or greased muffin tin. Sprinkle more chocolate chips or chunks on top if desired.
Bake for 20-25 minutes or until a toothpick comes out clean.

Alternative: Spray a 9x5 bread pan. Bake about 1 hour 15 minutes or until browned and a toothpick comes out clean.

Recipe tips:

- Do not overmix! This is the most important rule to follow to ensure tender muffins. It’s okay if the batter is a little lumpy, it does not need to be smooth. The more you mix the batter the more gluten development happens, which results in a tough muffin.
- Make sure to use very ripe bananas. The more ripe they are the better as that will add a sweeter flavor to these muffins.
- Pull the muffins out of the pan very soon after getting them out of the oven. When they sit in the hot pan they begin to steam which makes the muffin tough.

Recipe updated 6/21/25 to reduce the banana from 1¼ cup to 1 cup.