Sourdough Discard Banana Muffins

Name: Sourdough Discard Banana Muffins
Prep time: 10 min
Cook time: 24 min
Total time: 34 min
Cuisine: American
Ingredients: 1/2 cup whole wheat flour; 1/2 cup all purpose flour; 1 tsp baking soda; 1 tsp baking powder; 1/2 tsp salt; 1 tsp cinnamon; 1/4 tsp nutmeg (optional); 1/4 tsp star anise (optional); 1 1/2 cups mashed bananas (3 large); 1/4 cup butter or coconut oil, melted; 2/3 cup brown sugar; 1 egg; 1 tsp vanilla; 1/2 cup sourdough discard; 1 cup optional add-ins (chocolate chips, walnuts, dry cranberries, raisins)

1 step

Prep:10minCook:24min

Great way to use up overripe bananas and sourdough discard in tender muffins that are just the right amount of sweet.

Updated at: Mon, 21 Sep 2026 14:49:33 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories244 kcal (12%)

Total Fat10.4 g (15%)

Carbs37.7 g (14%)

Sugars22.3 g (25%)

Protein3.5 g (7%)

Sodium215.1 mg (11%)

Fiber3.5 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

½ cupwhole wheat flour

½ cupall purpose flour

1 tspbaking soda

1 tspbaking powder

½ tspsalt

1 tspcinnamon

¼ tspnutmeg

¼ cupbutter

or coconut oil, melted

⅔ cupbrown sugar

1egg

1 tspvanilla

½ cupsourdough discard

1 cupchocolate chips

Instructions

Step 1

Preheat oven to 425°F and prepare medium muffin tin either with papers or spray oil. Whisk the flours, baking soda, baking powder, salt and spices together. In another bowl add the mashed banana with melted butter and brown sugar. Then add the egg, vanilla and sourdough discard. Finally add the wet ingredients to the dry and mix just until combined. Fold in add-ins if using. Fill muffin tins to top and bake at 425°F for 5 minutes. Then reduce the oven temperature to 350°F and bake for another 16-19 minutes. Makes 12 medium muffins

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