Sourdough Banana Muffins

My sourdough banana muffins with a streusel topping are super yummy and a great way to use up your extra sourdough discard and your overripe bananas (also check out my delicious sourdough banana bread recipe and my classic vegan banana bread). They make for a quick breakfast or accompaniment to your favorite cup of coffee or tea. These sourdough banana bread muffins can be made start to finish in less than 1 hour and are sure to be a hit. 

Why You Will Love these Sourdough Banana Bread Muffins

The streusel topping on these sourdough discard banana muffins are really the star of the show here. The topping adds a delightful crunch and extra sweet and salty flavor combination that adds the perfect finishing touch to these easy sourdough discard muffins.

How to Use Sourdough Starter in Banana Sourdough Muffins

You can use active starter or sourdough starter discard in these muffins. The results will be similar either way. 

One thing to note is that I do recommend weighing out your starter especially if it is active. Active starter will have more air bubbles that should be popped if measuring by volume only. 

Ingredients and Substitutions

For the Banana Muffin Batter 

• Flour: You can use all purpose flour or bread flour for this recipe. I generally avoid substituting whole wheat flour unless it’s a small amount (1/3 of the total amount) or it can negatively impact the texture and hydration. 
• Baking Powder
• Baking Soda
• Salt
• Butter: I recommend unsalted butter but you can use salted butter as well. I would reduce the salt in the recipe by 1/8 teaspoon if using salted. I have not tried substitute any alternative oils such as olive oil, vegetable oil or coconut oil in this recipe. If you try it, I would love to hear how it turned out in the comments. 
• Sugar
• Egg: I have tested these with an egg replacer (a flax egg) so feel free to use your favorite vegan egg substitute. 
• Sourdough Starter: You can use active sourdough starter or discard straight from the fridge. I recommend 100% hydration starter (fed equal parts flour and water) for best results. 
• Bananas: You want to use about 3 medium sized brown bananas (around 9oz/250g). They should be VERY ripe. At least lots of black speckles but they can be almost black as well. The ripeness contributes to their sweetness and stronger banana flavor. 
• Vanilla Extract
• Optional Add-Ins: Pecans, walnuts or chocolate chips. Personally, I love nuts so I usually add pecans to make sourdough banana nut muffins. 

For the Streusel Topping

• Butter: You can use salted butter here or unsalted butter plus a pinch of salt. 
• Brown Sugar: You can use light or dark brown sugar. 
• Flour
• Oats: Use rolled oats rather than steel cut oats. Instant or old fashioned oats will work fine. 
• Cinnamon

Note: You can skip the streusel topping if desired, but I highly recommend it. It is the perfect finishing touch to these muffins!

How to Make Sourdough Discard Banana Muffins

Step 1: Preheat oven and prepare muffin tin by lining the cups with paper liners.

Make the Streusel Topping 

Step 1: Melt butter.

Step 2: Add brown sugar, cinnamon and salt. Then, stir in the flour and oats. 

Make the Muffin Batter

Step 1: Whisk together the dry ingredients in a large bowl.

Step 2: Cream together the butter and sugar.

Step 3: Add the bananas. Stir until thoroughly mashed.

Step 4: Add remaining wet ingredients (sourdough starter, eggs and vanilla).

Step 5: Add the dry ingredients to the banana mixture.

Step 6: Stir in pecans or chocolate chips, if using. 

Bake Muffins

Step 1: Divide muffin batter in prepared muffin cups. 

Step 2: Top with streusel.

Step 3: Bake

How to Make Ahead

You can refrigerate the batter overnight before baking for a long ferment if desired. You may need to extend the baking time slightly to account for the colder temperature of the batter. 

You can also bake these and then freeze them by storing them in a gallon freezer bag or freezer safe air-tight container. 

How to Store 

For best results, store these muffins in an airtight container, in a gallon storage ziplock bag, or on a plate wrapped in plastic wrap. These muffins are best stored at room temperature for 2-3 days or in the fridge for up to one week. 

I hope you enjoy this sourdough muffin recipe. If you love sourdough, check out these other delicious sourdough recipes:

• Sourdough Lemon Blueberry Scones
• The BEST Sourdough Lemon Bars
• Sourdough Discard Shortbread Cookies
• Sourdough Chocolate Crinkle Cookies