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These Healthy Sourdough Banana Muffins use sourdough discard to make them extra fluffy and flavorful. Full of whole grains, fiber and protein, and naturally sweetened with maple syrup, your whole family will love these muffins!

Sourdough banana muffin with chocolate chips

I was a few years late to the sourdough revolution, but for the last two or so years, I have been experimenting with baking sourdough bread. One thing that happens when you start using a sourdough starter is that you start to want to use sourdough in EVERYTHING. Since muffins are one of the things I bake most often in my house, it made sense to develop a muffin recipe that uses sourdough discard.

What is sourdough discard?

Sourdough discard is the excess removed from a sourdough starter before “feeding” it. When I feed my sourdough starter, I normally keep 50 grams of starter, then mix in 50 grams of water and 50 grams of flour. Whatever extra sourdough starter I have above the 50 grams is the “discard”. You can either throw that away, or use it to add extra flavor to other recipes such as crackers, waffles or in this case, muffins!

Ingredients for sourdough banana muffins - maple syrup, cinnamon, vanilla extracts, sea salt, mini chocolate chips, bananas, eggs, white wheat flour, sourdough discard, Greek yogurt, butter, baking powder, baking soda

Ingredients for Healthy Sourdough Banana Muffins

Dry ingredientsย 

White Whole Wheat Flour – this flour has a lighter texture than regular whole wheat flour. I use King Arthur Brand, and they now label this flour as “golden wheat“. You can substitute whole wheat pastry flour, all-purpose flour or regular whole wheat flour, however they will be a bit more dense with regular whole wheat flour.

Baking Powder AND Baking Soda – yes you need both and no they are not the same thing. These are what makes the muffins rise and get light and fluffy.

Fine sea salt – necessary for flavor

Ground cinnamon – this is optional but I prefer it for flavor.

Wet ingredients

Mashed Bananas – most of my muffins only use 2 bananas, here I used 3 for lots of banana flavor. Use very ripe, brown and spotty bananas.

Melted Butter – this makes a big difference in flavor and texture

Pure Maple Syrup – adds natural sweetness

Eggs – for leavening and structure

Plain Greek Yogurt – adds moisture and flavor, as well as tenderness.

Sourdough discard – can be fed or unfed

Vanilla extract – for flavor

Mini Chocolate Chips – optional if you don’t want to add the extra sugar, but very delicious and my kids love them.

How to make muffins that are fluffy, not tough and dense

There is a secret to making muffins that are fluffy instead of dense and tough โ€“ itโ€™s called the muffin method and itโ€™s important! The muffin method is just mixing the dry ingredients, mixing the wet ingredients in a separate bowl, and then pouring the wet ingredients into the dry ingredients. Stir the wet and dry ingredients until just mixed. It is very important not to over mix here. Overmixing produces more gluten, which is what gives you tough and dry muffins.

Chocolate chip banana sourdough muffin on a white plate

Tips for making the best Healthy Sourdough Banana Muffins

  • The most important tip that I can never say enough isย DONโ€™T OVERMIX YOUR BATTER. This is why we first mix the dry ingredients really well, then mix the wet ingredients really well, then add them together and carefully mix until just combined and you donโ€™t see any dry spots of flour anymore.
  • Start with a hotter temperature, then reduce after 5 minutesย โ€“ we start at 425 degrees F and then after baking for just five minutes, then keeping the muffins in the oven, reduce the heat to 350 F. The initial blast of heat activates the baking powder and will help the muffins rise higher.
  • Donโ€™t use paper linersย โ€“ only use parchment liners, or spray the muffin tins liberally with cooking spray and use no liners. I swear byย THESEย parchment paper liners.
Sourdough banana muffins with chocolate chips

How to freeze sourdough banana muffins

These muffins freeze beautifully. Allow the muffins to cool completely on a rack before freezing. Then they can be individually wrapped in plastic wrap if you like and stored in a freezer bag. They will keep for up to one month.

Helpful equipment for making muffins

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Healthy Sourdough Banana Muffins

Prep 10 minutes
Cook 20 minutes
Servings 12 muffins
Soft and Fluffy Healthy Sourdough Banana Muffins

Ingredients 

Dry ingredients

  • 2 cups white whole wheat flour (240 g) Substitute regular whole wheat flour, whole wheat pastry flour or All-Purpose Flour if you wish.
  • 1 teaspoon baking powder 4g
  • 1 teaspoon baking soda 5 g
  • ยฝ teaspoon fine sea salt 3 g
  • 1 teaspoon ground cinnamon 3 g (optional)

Wet ingredients

  • 3 mashed bananas 379 g
  • ยผ cup melted butter 57 g
  • 1/4 cup pure maple syrup 165 g
  • 2 eggs 105 g
  • 1/2 cup yogurt 113 g
  • ยฝ cup sourdough starter 113 g
  • 2 teaspoons vanilla extract 4 g

optional mix in

  • 1 cup mini chocolate chips divided

Instructions 

  • Preheat oven to 425ยฐF degrees. Line a 12-count muffin pan with parchment (not paper) muffin liners or spray with nonstick spray. Set aside.
  • In a medium bowl, whisk together the flour, cinnamon, baking soda, baking powder, salt, set aside.
  • In a second, larger bowl, mix the mashed bananas, sourdough starter, maple syrup, yogurt, egg, melted butter, and vanilla together until smooth.
  • Pour the dry ingredients into the wet ingredients and stir until just combined. Do not overmix the batter or you will have tough muffins.
  • Set aside about 1/4 cup of mini chocolate chips if you are going to sprinkle them on the muffin tops. Mix the remaining 3/4 cups of mini chocolate chips into the batter, only stirring once or twice to mix them in, don't over mix.
  • Evenly distribute the batter between the muffin cups. (I use an ice cream scoop for easy portioning). Sprinkle some mini chocolate chips on top of each muffin if you want. Muffin cups should be filled almost to the top.
  • Bake for 5 minutes at 425ยฐF degrees. Keeping the muffins in the oven, reduce the oven temperature to 350ยฐF and continue to bake for another 12-17 minutes or until a toothpick inserted in the center comes out clean. When done, remove from the oven and transfer the muffins to a cooling rack as soon as possible.

Notes

Cool completely before storing.ย  Muffins can be stored in an airtight container at room temperature for several days.ย  Or freeze for up to 3 months.ย 

Nutrition

Serving: 1muffin | Calories: 249kcal | Carbohydrates: 38g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 41mg | Sodium: 245mg | Potassium: 205mg | Fiber: 3g | Sugar: 18g | Vitamin A: 221IU | Vitamin C: 3mg | Calcium: 73mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Baked Goods/Breads
Cuisine: American
Did you like this recipe?Please comment, rate and share! And donโ€™t forget to tag me on Instagram @foxandbriar AND #foxandbriar so I can see what you made!
Hello! I’m Meghan.

I am so glad that you are here! I am the recipe developer, photographer, and writer here at my blog Fox and Briar. I am a passionate, self-taught home cook and believe that most things are better homemade and that good food doesnโ€™t need to be complicated.

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