Sourdough Banana Muffins Recipe (Soft, Tender, and Moist)

If you’ve ever found yourself with a bowl of overripe bananas and a jar of sourdough discard on the counter, these Sourdough Banana Muffins are calling your name. They’re soft, tender, and perfectly moist, with just a hint of tang from the discard that balances the natural sweetness of the bananas. The crumb is light and almost cake-like, yet sturdy enough to enjoy warm with a little butter or tucked into a lunchbox.

This is one of those recipes that comes together quickly—no mixer required—and it’s perfect for make-ahead breakfasts, brunches, or busy mornings. If you love my classic Sourdough Banana Bread, think of these muffins as its grab-and-go cousin: all the cozy banana flavor you love, baked into perfectly portioned muffins.

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Why You’ll Love This Recipe:

Deliciously Homemade Flavor

These banana sourdough muffins are soft, tender, and lightly tangy from the sourdough discard. Then there’s the rich banana flavor, and you won’t end up with dense muffins. If you love this sourdough muffin recipe, I guess you’ll also enjoy my Sourdough Chocolate Chip Muffins or these Peanut Butter Banana Muffins.

Quick to Mix and Bake

The batter comes together in one large bowl, making cleanup a breeze. You can bake it right away for a quick breakfast, or let the batter cold-ferment overnight to deepen the flavor with minimal effort. It’s ready for soft, tender muffins that stay moist from top to bottom, perfect for busy mornings or make-ahead breakfasts, just like my Blueberry Muffins.

So Moist

Ripe bananas, butter, and sourdough discard keep these muffins soft and tender all the way through. Even the edges stay just as moist as the center, so every bite feels right. They have the same cozy, comforting texture as my Apple Cinnamon Muffins, perfect for breakfast, snacks, or whenever you need a little homemade treat.

Customizable Mix-Ins

Chocolate chips, nuts, or a sprinkle of cinnamon or nutmeg fold in easily without affecting the soft, tender crumb. Stick to about ½ cup total for the chocolate & nuts so the muffins stay light and bake evenly. This lets you personalize each batch while keeping the texture just right, like with my other simple, flavorful sourdough bakes.

Ingredients & Substitutions

* To find precise measurements, scroll to the bottom of this post to find the recipe card*

ingredients for making sourdough banana muffins

Flour: I used all-purpose flour for this recipe.
Sourdough Discard: For sweeter recipes like these sourdough muffins, I like to use 1–2-day-old discard. You can use active sourdough starter, just measure the same amount in grams.
Unsalted Butter: I tested this recipe with 75g (⅓ cup) of avocado oil versus 113g (½ cup) of butter, and the muffins made with butter were more tender, less gummy, and stayed just as moist. If using salted butter, reduce the salt in this recipe by 1 gram (¼ teaspoon).
Bananas: Spotted, brown bananas are best because they bring natural sweetness and plenty of moisture. You can use fresh or frozen bananas. If frozen, thaw first. For underripe bananas, place them on a baking sheet and bake at 350°F for 10 minutes until soft and brown, then let them cool to room temperature before using.
Mix-ins: These muffins are great on their own with a little butter, but you can fold in mini chocolate chips, nuts, or a dash of cinnamon. Keep total mix-ins to about ½ cup to maintain the soft, tender crumb and have fun customizing each batch. You can mix in different flavors on a whim while keeping the foundation of the recipe intact.
Sugar: This helps balance the natural sweetness of the bananas and gives the muffins a lightly golden top. You could use white sugar, dark brown sugar, or a mix of both to add a little extra flavor depth while keeping the crumb tender and moist.
Baking Soda: Provides lift so the muffins rise nicely while keeping the crumb tender. It also reacts with the sourdough discard to create a subtle, light texture.
Salt: Enhances all the flavors and balances the sweetness of the bananas and sugar. It also strengthens the structure of the muffins, helping them hold together while staying soft.
Eggs: Whisked with the wet ingredients, eggs provide richness and help hold the muffins together. They also add moisture and contribute to the tender crumb.
Vanilla Extract: Adds a subtle depth of flavor that complements the bananas naturally. It also rounds out the sweetness and gives the muffins a comforting, homey aroma.

How to Make Sourdough Banana Muffins

First, preheat the oven to 425°F, then line a 12-cup muffin tin with paper liners. Set aside.

In a large bowl, whisk together the dry ingredients including flour, sugar, baking soda, and salt until combined. Set aside.

In another bowl, whisk together the melted butter, eggs, mashed bananas, sourdough discard, and vanilla extract until smooth.

mixed wet and dry ingredients to make a batter

Pour the wet ingredients into the dry mixture and mix until there are just a few streaks of flour left. With a rubber spatula, fold in any mix-ins until all the flour is incorporated. Let the batter rest for 15 minutes.

Long Fermentation Tip

To long ferment this muffin batter, cover and place in the fridge to cold-ferment overnight, then bake as usual the following morning. Fermented dough tastes great, and the same can be said of fermented muffin butter.

poured muffin batter into the muffin pan

Once the batter has rested, scoop about 100 grams (5 tablespoons) into each muffin liner. The muffin cups will be very full, which helps create the most perfect muffin tops.

Bake for 5 minutes, then reduce the oven temperature to 350°F and continue baking for 14–16 minutes, or until the edges are golden brown and a toothpick inserted in the center of a muffin comes out clean.

Keep the muffins in the muffin tin for 5 minutes before removing to cool on a wire rack. Enjoy!

How to Store

Store these muffins in a simple airtight container at room temperature for 2–3 days.

If you want to keep them longer, wrap each muffin individually in plastic and freeze. Warm frozen muffins in the microwave for 20–30 seconds or in a 300°F oven for 5–7 minutes before serving. Avoid refrigerating, as they dry out too quickly.

FAQs

Can I use frozen bananas?

Yes. You can use frozen bananas in this recipe. Thaw them fully first, then mash before adding to the batter. Frozen bananas provide the same moisture and sweetness as fresh bananas, as long as they are ripe before freezing.

Can I substitute the butter with oil?

You can, but the results will be different. I tested this recipe using 75 grams of avocado oil compared to 113 grams (½ cup) of butter. The muffins made with butter had better flavor, were more tender, and felt less gummy. If you use salted butter, reduce the salt in the recipe by 1 gram (¼ teaspoon).

Do I have to use sourdough discard?

No. You can use active sourdough starter instead, using the same amount by weight. For sweeter bakes like these muffins, I usually reach for 1 to 2 day old discard. The muffins rise from baking soda, not the starter, so switching between sourdough starter discard and active starter won’t change how they rise.

Can I add mix-ins like chocolate chips or nuts?

Yes. This recipe works well with chocolate chips, chopped nuts, or even a small amount of ground cinnamon or nutmeg. For the best results, keep mix-ins to about ½ cup total. The muffins bake evenly and don’t feel heavy.