Name: Easy Sourdough Banana Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1/2 Cup (120g) Butter (Unsalted); 1 Cup (180g) Brown sugar; 3 ripe Bananas; 1/2 Cup (120g) Sourdough discard; 1 tbsp Vanilla; 2 Cups (240g) All purpose flour; 1 tsp Baking Powder; 2 tsp Bicarb (baking) soda; 1 tsp Salt

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Quick and easy, or long and slow, these easy sourdough banana muffins can be made with discard on the day or long fermented for a deeper flavour. You’ll make them time and again, I can guarantee it!

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Tray of banana muffins on a worksurface next to a towel

I do NOT like banana bread. It just doesn’t do it for me.

I primarily made these muffins for the kids, to use up discard in my fridge. We’re going away for the weekend, so the bananas wouldn’t last either. And I hate wasting food.

One thing I’ve learnt though, is that these muffins are not banana bread! They are far yummier! (is that a word a grown up is allowed to use!??)

Most anything is better with the sourdough tang, but these are slightly less gooey than a banana bread tends to go, so I can enjoy them.

Reasons to Love these Easy Sourdough Banana Muffins

They are quick and easy to make
Of course, the beloved sourdough tang
Can be quickly thrown together, or long fermented for additional nutritional value
Can easily use other fruits, if you’re bananas are just fine yet!

If you have lots of sourdough discard, and fancy something a bit more chocolate-y, maybe you could give our Sourdough Discard Brownies a try!

Things You’ll Need

A muffin tray

Liners, optional

Mixing bowl

Spatula

Measuring cups and spoons

Butter, Brown sugar, Eggs, ripe bananas, sourdough discard, vanilla, flour, baking powder, baking soda and salt

Ingredients for sourdough banana muffins on a work surface

Method

Start out with melting the butter, on the hob or in the microwave.

While that’s melting, preheat your oven to 180c/356f and put liners in muffin tray if using.

Then you can either use a stand mixer, or a hand mixer to mix the melted butter and the brown sugar together until pale and fluffy.

Now add in the very ripe bananas, the eggs, the vanilla and the sourdough discard.

A mixing bowl with eggs and bananas and other ingredients

I added the flour, the baking soda, the baking powder and the salt to a sifter to blend, but you could use a sieve, or just combine really well in a separate bowl.

A glass bowl with batter and flour being sifted into it

Once the flour mixture has been added, just barely mix to combine, so the end result wont be too tough.

I like to use an ice cream scoop to place the batter into the liners, this batter will make 12 large muffins.

a muffin tin tin full of batter in an open oven

Place in the oven for 20 mins, or until a tooth pick comes out clean.

Let the muffins cool a little, so you don’t burn your mouth on scalding hot banana lava!

Other than that, enjoy!

Long ferment option

Melt the butter and mix with the sugar, until well combined. Add in 1 cup of sourdough starter instead of half a cup, then the flour and mix to combine.

Rest this overnight and add to a mixer in the morning, or after at least 8 hrs.

Add in the rest of the ingredients, but be aware the rested dough will be stiff, so it’s best to use a mixer.

Mix on low until combined, and then bake for 20 mins and cool completely before enjoying.

plate of sourdough Banana muffins on a round jute place mat

Notes

Storage : Up to 3 days in an airtight container, or in the freezer for up to 3 months. Thaw in the fridge overnight

You could add in nuts or oats for a slightly different flavour

I use silicone muffin cases but you could easily grease the muffin tin

Check out how to make a sourdough starter from scratch here