Sourdough-Discard Banana Muffins with Cinnamon Streusel

Have a few overripe bananas on your counter? These Sourdough Discard Banana Muffins turn them into a tender, buttery breakfast or brunch treat. The turbinado sugar topping adds a pleasant crunch while the banana flavor shines through. Simple to make and easy to adapt, these muffins are perfect for using up sourdough discard and are sure to become a favorite.

Why you’ll love this recipe

• A smart way to use up sourdough discard; you can also substitute active starter if preferred.
• Overripe bananas are ideal here — they provide natural sweetness and moistness.
• An easy recipe that comes together quickly and bakes in under an hour.
• Very adaptable: add oats, chocolate chips, blueberries, or nuts to customize.
• Freezes well, so you can make a batch and save extras for later.

Ingredients

These muffins require a handful of common pantry ingredients and overripe bananas.

• Sourdough discard: Use unfed discard at room temperature. This recipe assumes a 1:1 starter ratio; adjust liquids if your starter ratio differs.
• Bananas: Overripe bananas work best. Mash them but leave some small chunks if you like a bit of texture.

See the recipe card below for full measurements and directions.

Substitutions & Variations

This base recipe is easy to modify. Try these ideas:

• Active starter: Swap the discard for 200 g active starter; muffins may rise a bit more.
• Oats: Sprinkle old-fashioned oats on top instead of turbinado sugar for a different texture.
• Nuts: Fold in 1/4 cup chopped walnuts or almonds for crunch.
• Chocolate chips: Stir in 1/2 cup chocolate chips for a sweeter treat.
• Blueberry-banana: Reduce bananas to about 1/2 cup (1 medium banana) and fold in 1/2 cup fresh blueberries.

How to Make Sourdough Discard Banana Muffins

These muffins assemble quickly in a few straightforward steps. The full recipe is in the recipe card below.

1. Step 1: Cream the butter and granulated sugar until light and fluffy, about 2 minutes.

2. Step 2: Add the egg and vanilla extract and mix until combined.

3. Step 3: Whisk together the dry ingredients in a medium bowl.

4. Step 4: Add the sourdough discard, mashed bananas, and dry ingredients to the butter mixture. Stir until combined into an even batter.

5. Step 5: Line a 12-cup muffin pan and fill each cup about two-thirds full using a scoop or spoon.

6. Step 6: Sprinkle turbinado sugar on top for a crunchy crust and bake 30–35 minutes until golden and a toothpick comes out clean.
7. Step 7: Cool in the pan a few minutes, then transfer to a rack to finish cooling before serving.

Expert Baking Tips

1. Use a cookie scoop to portion batter evenly for uniform muffins.
2. Line the pan with muffin liners or grease it well to prevent sticking.
3. Bake until muffins are golden and a toothpick inserted in the center comes out clean.
4. Allow muffins to cool a few minutes before slicing or spreading butter—this helps them finish setting.

Storage

Room temperature: Store in an airtight container for up to 3 days. Reheat for 15–30 seconds in the microwave to warm.

Freezer: Once fully cooled, freeze in an airtight bag or container for up to 3 months. Thaw at room temperature and reheat for 30–60 seconds in the microwave.

Recipe FAQs

More Sourdough Discard Breakfast Recipes

If you try these Sourdough Discard Banana Muffins, please leave a star rating and share your experience in the comments. Happy baking!

Sourdough Discard Banana Muffins

Jessica Vogl