If you love sourdough banana bread, you’ll love these sourdough banana bread muffins! They’re soft, moist, and naturally sweetened with ripe bananas. The sourdough discard adds a slight tang, while crunchy hazelnuts and colorful coconut flakes give them a fun twist.
These easy sourdough banana muffins are a great way to use up overripe bananas and extra sourdough discard. Plus, they’re versatile—you can swap in different nuts, chocolate chips, or even dried fruit.
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Why Use Sourdough Discard in Muffins?
Sourdough discard isn’t just for bread! It adds flavor and texture to muffins, pancakes, and quick breads. Here’s why it works so well in this sourdough banana muffin recipe:
- Moist, tender crumb – Sourdough discard makes the muffins soft and fluffy.
- Balanced flavor – A slight tang complements the sweetness of bananas.
- Better texture – Helps create a light and airy structure.
- Reduces waste – No need to throw away extra sourdough starter!
Similar Muffins you might be interested in:
- Sourdough Apple Cinnamon Muffins
- Sourdough Chocolate Chip Strawberry Muffins
- Sourdough Cinnamon Muffins
- Moist Sourdough Lemon Blueberry Muffins
- Sourdough Banana Muffins
Ingredient:
Wet Ingredients
• Bananas – The star ingredient! They naturally sweeten the muffins and keep them moist. The riper, the better.
• Butter or Coconut Oil – Adds richness and keeps the muffins tender. Coconut oil gives a subtle tropical flavor.
• Brown Sugar – Provides sweetness with a deeper caramel-like taste. You can also use coconut sugar.
• Vanilla Extract – Enhances the flavors and adds warmth.
• Egg – Helps bind the ingredients together and provides structure.
• Sourdough Discard – Adds moisture, improves texture, and balances the baking soda. You can also use active sourdough starter.
Dry Ingredients
• All-Purpose Flour (or Whole Wheat Mix) – The base of the muffins. A mix of whole wheat and all-purpose flour works well.
• Baking Soda – Helps the muffins rise and stay light.
• Salt – Balances the sweetness and enhances the flavors.
• Cinnamon – A warm spice that pairs beautifully with bananas.
Mix-ins
• Hazelnuts – Add a crunchy, nutty texture. You can find some here, or you can swap to any other nut choice. (walnut, pecan, or peanuts are great options.)
• Coconut Flakes – A fun and flavorful addition to these muffins! Mine were colored but I cannot find any colored ones to link. Sorry 🙁 But you can also use sprinkles for the color pops.
Tools needed:
How to make Sourdough Banana Bread Muffins:
1. Preheat & Prepare
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the wells.
2. Neutralize the Baking Soda
In a small bowl, stir the baking soda into the sourdough discard and let it sit for 5 minutes. This helps remove any baking soda aftertaste and enhances the rise. 
3. Mix the Wet Ingredients
In a large mixing bowl, mash the bananas until smooth. Mix with a hand or stand mixer melted butter, sugar, vanilla, and egg until well combined. 
4. Add the Sourdough Discard
Mix in the sourdough discard (with baking soda) and stir until fully incorporated.
5. Combine the Dry Ingredients
In a separate bowl, whisk together the flour, salt, and cinnamon.
6. Mix the Batter
Gradually fold the dry ingredients into the wet mixture using a spatula. Do not overmix—just stir until no dry spots remain.
7. Fold in the Mix-ins
Gently fold in the chopped hazelnuts and coconut flakes.
8. Fill & Bake
Spoon the batter into the muffin tin, filling each cup about ¾ full.
Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool & Enjoy
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Variations & Substitutions
- Nut-Free – Omit the hazelnuts or swap for sunflower or pumpkin seeds.
- Extra Chocolatey – Stir in ½ cup of chocolate chips.
- Tropical Twist – Add ¼ cup of shredded coconut and ½ teaspoon of coconut extract.
- Healthier Option – Swap coconut sugar for maple syrup and use ½ all-purpose flour + ½ oat flour. Add in raisins or other dried fruits.
Storage & Freezing Tips
• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Keep for up to a week for extra freshness.
• Freezer: Freeze for up to 3 months. Just thaw at room temp or warm in the oven before serving.
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Absolutely! You can swap up to 50% with whole wheat flour for a heartier texture.
Can I make these muffins dairy-free?
Yes! Use coconut oil instead of butter and a plant-based egg replacer if needed.
I’d love to hear how you customize your sourdough banana muffins—what are your favorite mix-ins? Let me know in the comments!
If you tried this recipe and love it, please come back and give it a review or a comment. Tag me on IG @shakanranch
Moist Sourdough Banana Bread Muffins
Ingredients
Wet Ingredients
- 2 to 3 ripe bananas about 1 cup mashed
- 113 g melted butter or coconut oil ½ cup
- 100 g brown sugar ½ cup
- 1 teaspoon vanilla extract
- 1 large egg
- 120 g sourdough discard ½ cup
Dry Ingredients
- 190 g all-purpose flour (or a mix of all-purpose and whole wheat) 1 ½ cups
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
Mix-ins
- ½ cup chopped hazelnuts
- ¼ cup coconut flakes
Instructions
Preheat & Prepare
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the wells.
Neutralize the Baking Soda
- In a small bowl, stir the baking soda into the sourdough discard and let it sit for 5 minutes. This helps remove any baking soda aftertaste and enhances the rise.120 g sourdough discard, 1 teaspoon baking soda
Mix the Wet Ingredients
- In a large mixing bowl, mash the bananas until smooth. Mix with a hand or stand mixer melted butter, sugar, vanilla, and egg until well combined.2 to 3 ripe bananas, 113 g melted butter or coconut oil, 100 g brown sugar, 1 teaspoon vanilla extract, 1 large egg
Add the Sourdough Discard
- Mix in the sourdough discard (with baking soda) and stir until fully incorporated.
Combine the Dry Ingredients
- In a separate bowl, whisk together the flour, salt, and cinnamon.190 g all-purpose flour (or a mix of all-purpose and whole wheat), ½ teaspoon salt, 1 teaspoon cinnamon
Mix the Batter
- Gradually fold the dry ingredients into the wet mixture using a spatula. Do not overmix—just stir until no dry spots remain.
Fold in the Mix-ins
- Gently fold in the chopped hazelnuts and coconut flakes.½ cup chopped hazelnuts, ¼ cup coconut flakes
Fill & Bake
- Spoon the batter into the muffin tin, filling each cup about ¾ full.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
Cool & Enjoy
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Variations & Substitutions
- Nut-Free – Omit the hazelnuts or swap for sunflower or pumpkin seeds.
- Extra Chocolatey – Stir in ½ cup of chocolate chips.
- Tropical Twist – Add ¼ cup of shredded coconut and ½ teaspoon of coconut extract.
- Healthier Option – Swap coconut sugar for maple syrup and use ½ all-purpose flour + ½ oat flour. Add in raisins or other dried fruits.
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