9 Soft & Moist Sourdough Discard Banana Bread Muffins That’ll Ruin Regular Banana Bread Forever

Got sourdough discard and overripe bananas? Congrats, you’re about to make the most insanely tender banana muffins of your life. These recipes transform your “waste” into absolute magic—no more dry, sad banana bread. Let’s bake.

1. Classic Sourdough Banana Bread Muffins (But Better)

The OG, but upgraded. These muffins have that nostalgic banana bread flavor with a sourdough tang that makes them irresistible. Perfect for breakfast or a 3 PM slump.

Ingredients:

• 1 cup mashed ripe bananas (about 3 medium)
• 1/2 cup sourdough discard (unfed, straight from the fridge)
• 1/3 cup melted butter or coconut oil
• 1/2 cup brown sugar
• 1 tsp vanilla
• 1 egg
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt

Instructions:

1. Preheat oven to 350°F (175°C). Line a muffin tin.
2. Whisk bananas, discard, butter, sugar, vanilla, and egg in a bowl.
3. Fold in flour, baking soda, and salt until just combined.
4. Divide batter into 12 muffins. Bake 20-22 minutes.

Pro tip: Let them cool for 5 minutes before devouring—they’re even better the next day (if they last that long).

2. Chocolate Chip Sourdough Banana Muffins

Because everything’s better with chocolate. The sourdough keeps these ultra-moist while the chocolate chips make them feel like dessert for breakfast. Zero regrets.

Ingredients:

• Same as Classic, PLUS:
• 1/2 cup mini chocolate chips

Instructions:

1. Follow Classic instructions up to step 3.
2. Fold in chocolate chips.
3. Bake as directed.

FYI: These disappear faster than you can say “just one more.”

3. Cinnamon Crunch Sourdough Banana Muffins

Top these with a buttery cinnamon-sugar crust that crackles when you bite in. Your coffee just found its soulmate.

Ingredients:

• Same as Classic, PLUS:
• 2 tbsp melted butter
• 2 tbsp sugar + 1 tsp cinnamon (for topping)

Instructions:

1. Make Classic batter and fill muffin tin.
2. Mix sugar and cinnamon. Brush muffin tops with melted butter, then sprinkle generously with cinnamon sugar.
3. Bake as directed.

Trust me: That crunchy top? *Chef’s kiss.*

4. Peanut Butter Swirl Sourdough Banana Muffins

Banana + peanut butter = unbeatable. Swirl creamy PB into the batter for a marbled effect that’s as pretty as it is delicious.

Ingredients:

• Same as Classic, PLUS:
• 1/4 cup creamy peanut butter

Instructions:

1. Make Classic batter and fill muffin tin halfway.
2. Dollop peanut butter onto each muffin, then use a toothpick to swirl.
3. Bake as directed.

Warning: You might want to double this batch. They’re that good.

5. Double Chocolate Sourdough Banana Muffins

For when regular chocolate muffins aren’t decadent enough. Cocoa powder + chocolate chips = a rich, bakery-worthy treat.

Ingredients:

• Same as Classic, MINUS 1/4 cup flour, PLUS:
• 1/4 cup cocoa powder
• 1/2 cup chocolate chunks

Instructions:

1. Whisk dry ingredients (including cocoa) separately.
2. Mix wet ingredients as usual, then combine.
3. Fold in chocolate chunks. Bake as directed.

Serve warm with a glass of milk. You’re welcome.

6. Maple Walnut Sourdough Banana Muffins

Earthy walnuts + sweet maple syrup take these muffins straight to cozy autumn vibes. Ideal for lazy weekend mornings.

Ingredients:

• Same as Classic, MINUS vanilla, PLUS:
• 1 tsp maple extract
• 1/2 cup chopped walnuts

Instructions:

1. Make Classic batter, swapping vanilla for maple extract.
2. Fold in walnuts.
3. Bake as directed.

Pro tip: Drizzle with extra maple syrup before serving. No shame.

7. Coconut Lime Sourdough Banana Muffins

Tropical twist alert! Tangy lime zest and toasted coconut make these muffins taste like a vacation. Perfect for summer brunches.

Ingredients:

• Same as Classic, PLUS:
• Zest of 1 lime
• 1/2 cup shredded coconut (toasted)

Instructions:

1. Toast coconut in a dry pan until golden. Cool.
2. Add lime zest to Classic batter, then fold in coconut.
3. Bake as directed.

Bonus points: Serve with a lime glaze (powdered sugar + lime juice).

8. Blueberry Lemon Sourdough Banana Muffins

Bright berries + zesty lemon balance the banana’s sweetness. These taste like sunshine in muffin form.

Ingredients:

• Same as Classic, PLUS:
• Zest of 1 lemon
• 1 cup fresh blueberries

Instructions:

1. Toss blueberries with 1 tbsp flour (to prevent sinking).
2. Add lemon zest to Classic batter, then gently fold in berries.
3. Bake as directed.

IMO: Best enjoyed on a porch with iced tea.

9. Espresso Crumb Sourdough Banana Muffins

Coffee lovers, rejoice. A shot of espresso powder in the batter + a buttery crumb topping = your new wake-up call.

Ingredients:

• Same as Classic, PLUS:
• 1 tbsp espresso powder
• Crumb topping: 1/4 cup flour, 2 tbsp sugar, 1 tbsp cold butter

Instructions:

1. Mix espresso powder into Classic batter.
2. For topping: Rub butter into flour/sugar until crumbly.
3. Sprinkle over muffins before baking.

Seriously: These might replace your morning latte.

There you have it—9 ways to turn sourdough discard and sad bananas into muffin perfection. Which one will you try first? (Trick question: Make them all.) Happy baking!