Go Back
Sourdough Banana Muffins.
Print

Moist Sourdough Banana Bread Muffins

Moist and fluffy sourdough banana muffins with ripe bananas, crunchy hazelnuts, and coconut flakes. A perfect way to use sourdough discard!
Course Breakfast, Dessert
Cuisine American
Keyword healthy muffins, muffins, sourdough banana bread, sourdough banana bread muffins, sourdough banana muffins, sourodugh discard recipe
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 12 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. 

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