7 Nutty Sourdough Discard Banana Nut Muffins That’ll Make You Forget Store-Bought

Sourdough discard and overripe bananas team up to create muffin magic. These recipes turn your kitchen scraps into bakery-worthy treats—no fancy skills required. Let’s get baking!

1. Classic Sourdough Banana Nut Muffins (The OG Crowd-Pleaser)

This is the recipe that’ll make your neighbors casually “drop by” more often. Fluffy, nutty, and just sweet enough to feel indulgent without the guilt.

Ingredients:

• 1 cup mashed ripe bananas (about 2-3)
• 1/2 cup sourdough discard
• 1/3 cup melted coconut oil
• 1/2 cup brown sugar
• 1 egg
• 1 tsp vanilla
• 1 1/2 cups flour
• 1/2 cup chopped walnuts
• 1 tsp baking soda
• Pinch of salt

Instructions:

1. Preheat oven to 375°F and line a muffin tin.
2. Whisk bananas, discard, oil, sugar, egg, and vanilla in a bowl.
3. Fold in dry ingredients until just combined (lumps are fine!).
4. Divide batter into 12 muffins and bake 18-20 minutes.

Pro tip: Sprinkle extra walnuts on top before baking for crunch. These freeze like a dream—if they last that long.

2. Maple Pecan Sourdough Muffins (Breakfast in Disguise)

These taste like weekend brunch but are sneaky enough for weekday mornings. The maple glaze? Non-negotiable.

Ingredients:

• 1 cup banana mash
• 1/2 cup sourdough discard
• 1/4 cup maple syrup
• 1/4 cup Greek yogurt
• 1 egg
• 1 1/4 cups flour
• 1/2 cup toasted pecans
• 1 tsp cinnamon

Instructions:

1. Mix wet ingredients, then gently stir in dry.
2. Fold in pecans (save a few for topping).
3. Bake at 375°F for 17-19 minutes.
4. Drizzle with extra maple syrup while warm.

FYI: Swap pecans for bacon bits if you’re feeling wild. Sweet-salty perfection.

3. Chocolate Chunk Sourdough Banana Muffins (For “Healthy” Dessert)

Because sometimes you need chocolate for breakfast—and these deliver without the sugar crash. The sourdough adds depth that’ll make boxed mixes weep.

Ingredients:

• 1 cup banana mash
• 1/2 cup sourdough discard
• 1/3 cup honey
• 1/4 cup cocoa powder
• 1 egg
• 1 1/4 cups flour
• 1/2 cup dark chocolate chunks
• 1 tsp baking powder

Instructions:

1. Combine bananas, discard, honey, and egg.
2. Sift in dry ingredients, then fold in chocolate.
3. Bake at 350°F for 20 minutes (lower temp prevents bitterness).

Serve warm with a scoop of vanilla ice cream. Or, you know, straight from the pan.

4. Almond Butter Swirl Sourdough Muffins (Protein-Packed Snack Attack)

These muffins are basically a gym bag staple—if gym bags smelled like a cozy bakery. The almond butter swirl is *chef’s kiss*.

Ingredients:

• 1 cup banana mash
• 1/2 cup sourdough discard
• 1/4 cup almond butter
• 1/4 cup oat flour
• 1 egg
• 1 tbsp chia seeds
• 1 tsp almond extract

Instructions:

1. Blend all ingredients except almond butter.
2. Fill muffin cups halfway, add 1 tsp almond butter, then top with more batter.
3. Bake at 375°F for 18 minutes.

Pro move: Sprinkle flaky salt on top. Sweet-salty crunch = instant upgrade.

5. Spiced Hazelnut Sourdough Muffins (Holiday Vibes, Any Day)

These taste like your favorite fall sweater feels. The hazelnuts and warm spices make them ideal for rainy mornings or 3pm slumps.

Ingredients:

• 1 cup banana mash
• 1/2 cup sourdough discard
• 1/4 cup molasses
• 1 egg
• 1 1/2 cups flour
• 1/2 cup ground hazelnuts
• 1 tsp cinnamon
• 1/2 tsp nutmeg

Instructions:

1. Whisk wet ingredients, then mix in dry.
2. Fold in whole hazelnuts for texture.
3. Bake at 350°F for 20 minutes.

Pair with coffee and pretend you’re in a European café. No passport required.

6. Coconut Cashew Sourdough Muffins (Tropical Escape)

One bite and you’ll hear ocean waves. These are basically a vacation in muffin form—minus the sunscreen smell.

Ingredients:

• 1 cup banana mash
• 1/2 cup sourdough discard
• 1/3 cup coconut milk
• 1/4 cup shredded coconut
• 1 egg
• 1 cup flour
• 1/2 cup chopped cashews

Instructions:

1. Mix all ingredients except cashews.
2. Fold in cashews, then top with extra coconut.
3. Bake at 375°F for 18 minutes.

Bonus: Toast the coconut first for extra flavor. Your taste buds will thank you.

7. Peanut Butter Crunch Sourdough Muffins (For PB Addicts)

These are for anyone who’s ever eaten peanut butter straight from the jar. Which is all of us, let’s be real.

Ingredients:

• 1 cup banana mash
• 1/2 cup sourdough discard
• 1/3 cup peanut butter
• 1/4 cup crushed peanuts
• 1 egg
• 1 cup flour
• 1 tbsp honey

Instructions:

1. Stir everything together until just combined.
2. Top with extra peanuts for crunch.
3. Bake at 350°F for 20 minutes.

Serve with a glass of cold milk for maximum nostalgia. Lunchbox approved!

There you have it—seven ways to turn sourdough discard and sad bananas into superstar muffins. Now go forth and bake (and maybe hide a few for yourself). Trust me, they won’t last long.