Sourdough Banana Bread Muffins
These sourdough banana bread muffins are soft, fluffy, and perfectly sweet. Made with sourdough discard, ripe bananas, and chocolate chips, they’re a no-fuss sourdough recipe you can whip up in no time!
We love these sourdough banana bread muffins for an easy snack or yummy breakfast addition. They’re easy to make ahead for busy mornings or a quick snack on-the-go!
Looking for a full sourdough banana bread recipe? These muffins are a spin off my classic sourdough discard banana bread, made in an 8×8 pan and perfect for a crowd!
There’s no fermentation time or chilling required, so you can make and bake these sourdough banana muffins in under an hour!
Scroll down for the recipe card, followed by detailed step-by-step instructions (with photos).
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Sourdough Banana Bread Muffins Recipe
Sourdough Banana Bread Muffins
Ingredients
- 3-4 very ripe bananas soft with brown spots, not too mushy
- ½ cup salted butter 1 stick, melted
- 2 eggs
- 2 teaspoons vanilla extract
- ⅔ cup sourdough discard
- 1 cup brown sugar packed
- ½ teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1¾ cup all-purpose flour
- 1 cup mini semi-sweet chocolate chips
Instructions
- Preheat the oven for 350℉ (180℃). Line 2 muffin tins with baking liners.
- Peel bananas and add to stand mixer bowl fitted with a paddle attachment. Lightly beat the bananas until they are broken up and still have large pieces. Add melted butter, eggs, vanilla extract, and sourdough discard. Mix to combine.
- Add brown sugar, salt, baking soda, and baking powder. Mix until combined, scraping down the sides of the bowl with a spatula as needed.
- Add half the flour and mix. Add the other half and mix. Add most of the chocolate chips, leaving a few to sprinkle on top of the filled muffins tins.
- Divide the batter evenly in lined muffin tins and sprinkle remaining chocolate chips on top.
- Bake 18-20 minutes at 350℉ (180℃) until a toothpick inserted into the center of a muffin comes out clean.
Notes
- Bananas – The KEY to these sourdough banana bread muffins is to use ripe (but not super overripe) bananas. The best ripeness of bananas for this recipe is dark yellow peels with brown spots. The bananas are very soft but not mushy yet.
- Don’t over mash the bananas – When beating the bananas, less is more. Don’t turn them into mush! Leave some larger pieces of banana. They will continue to mash as the batter is mixed up.
- Chocolate chips – I like using mini semi-sweet chocolate chips for this recipe but any chocolate chips you have on hand will work!
This sourdough banana bread recipe makes a generous batch of muffins. It makes 24 standard size muffins or it can make 18 larger bakery-style muffins (if you fill the muffins more full with batter).
For making bakery-style muffins, I always love using the tulip baking liners.
I love them for a couple reasons. 1) They never ever stick. There’s nothing more frustrating than spending time making muffins and the baking liner sticks to it, ruining the muffin. I never have to worry about that with these liners! And 2) they elevate any muffin to bakery-level. They just look so good!
Why you’ll love this recipe
- It’s simple and quick. These sourdough banana bread muffins are delicious and come together in no time! They use pantry staples you already have on hand, sourdough discard, and ripe bananas to make that perfect homemade treat.
- It’s a no-wait, one-bowl recipe. There’s no fermentation time or special steps for these sourdough banana bread muffins. Simply mash the bananas in a bowl, add the rest of the ingredients, mix, pour, and bake!
- It makes a large batch. This recipe makes 24 standard muffins or 18 larger bakery-style muffins. You can also cut the recipe in half to make a classic dozen if desired.
- They’re easy to make-ahead of time. These muffins keep well in an air tight container so you can make them a day or two before you need them. And they will still be perfectly fresh and delicious!
If you love this recipe, you’ll love my other sourdough muffin recipes like my popular sourdough coffee cake muffins, sourdough blueberry coffee cake muffins, and sourdough pumpkin coffee cake muffins. There’s a flavor for everyone no matter what you like best!
Important Ingredients
These sourdough banana bread muffins are made with pantry staples and ripe bananas. They’re easy to whip up in no time with simply ingredients, but take note for:
- Bananas – This is my secret to perfect banana bread muffins! Use ripe but not overripe bananas. You want to use bananas that have dark yellow peels and brown spots. Avoid using dark brown, mushy bananas or they will make the batter too wet.
- Sourdough discard or active sourdough starter – Yes, you can use either one! Since you’re using sourdough discard or starter to enhance the flavor, you can use either one you have on hand.
- Chocolate chips – These are optional but I love chocolate chips in a banana bread muffin. I use mini semi-sweet chocolate chips for this recipe, but you can use any chocolate chips you have available. Dark or semi-sweet chocolate chips balance nicely with the sweetness of the bananas.
- Vanilla extract – Maybe I’m biased, but there is nothing like the flavor of homemade vanilla extract. I think it levels up any sweet treat recipe. Any kind of vanilla extract will do, but if you want to kick it up a notch, use homemade. I like this recipe from Natasha’s Kitchen.
A full ingredient list with exact amounts can be found in the recipe card above.
How to Make Sourdough Banana Bread Muffins (Step by Step)
Preheat the oven for 350℉ (180℃). Line 2 muffin tins with baking liners.
Step 1: Peel the bananas and add to stand mixer bowl fitted with a paddle attachment. Lightly beat the bananas until they are broken up and still have large pieces. Add melted butter, eggs, vanilla extract, and sourdough discard. Mix to combine.
Step 2: Add brown sugar, salt, baking soda, and baking powder. Mix until combined, scraping down the sides of the bowl with a spatula as needed.
Step 3: Add half the flour and mix. Add the other half and mix. Scrape down the sides of the bowl as needed. Add most of the chocolate chips, leaving a few to sprinkle on top of the filled muffins tins.
Step 4: Divide the batter evenly in lined muffin tins and sprinkle remaining chocolate chips on top.
Tip – If you want to make 24 standard size muffins, fill the batter just below the line of the muffin tin. If you want 18 large bakery-style muffins, fill a little above the line. You can add batter little by little until the muffin tins are even. If you choose to make larger muffins, you may have to increase baking time slightly.
Step 5: Bake the sourdough banana bread muffins for 18-20 minutes at 350℉ (180℃) until a toothpick inserted into the center of a muffin comes out clean. Once cooled, serve and enjoy!
How to Serve
Sourdough banana bread muffins are best served with a warm cup of coffee or tea. Or we like to serve them with a cold glass of milk as an easy afternoon snack. They’re also perfect for brunch or for a class party, since this recipe makes a large batch.
I like to make muffins when I know we’ll have a busy week and will need extra snacks to grab on-the-go. Muffins are so easy to grab and go or toss in a playground or pool bag for later. Since I have hungry kids to feed, we can never have too many wholesome and delicious snacks!
How to Store and Freeze
Sourdough banana bread muffins can be stored in an airtight container for up to 4 days. These muffins keep beautifully overnight (I actually think they’re even better the 2nd day) and can easily be made ahead of time. Just be sure to allow the muffins to cool completely before storing.
To freeze these muffins, make sure they are completely cool and wrap each muffin individually in plastic wrap. Place the wrapped muffins in a freezer bag and press gently to remove any air. Freeze for 1 month for maximum freshness. To thaw, place muffins on the counter overnight and reheat before enjoying.
Frequently Asked Questions
I hope you love these sourdough banana bread muffins as much as we do and they bring a little calm to busy mornings or afternoons on the go!
One of my goals as a mom is cut down on ultra-processed foods and make wholesome and delicious snacks at home for my growing family. These sourdough banana bread muffins definitely fit the bill. I hope this recipe is as big of a hit in your home as it is in yours! Enjoy!
Remember to rate this recipe and leave a comment sharing how you enjoyed these muffins!
We love these easy sourdough banana bread muffins with chocolate chips! Simple, wholesome, and easy to whip up in no time. Definitely a favorite snack around here!
Leave me a comment with any questions you have and I’ll respond to you as soon as I can! Enjoy!
Perfect snack or breakfast and easy for on the go!
These look delicious and perfect for a quick snack. I’m always looking for ways to use up discard, thank you for this recipe!
Yum! Saving for later 🙂 My children will love these!
YUM!!! These look amazing!!
These look SO good! My children love chocolate chips in banana bread too!
These look like a hit! Can’t wait to try them.