How to Make Sourdough Discard Banana Muffins in One Bowl

You’ve got ripe bananas and a jar of sourdough starter discard staring at you. Instead of tossing either, you can make easy, flavorful sourdough discard banana muffins in one bowl. These muffins are moist, slightly tangy, and forgiving—perfect for busy mornings or an afternoon snack.

In this guide you’ll learn what to mix, exact measurements, the simple one-bowl method, and quick storage tips. You’ll be baking in under 30 minutes of active time and using ingredients you probably already have.

What You'll Need (Ingredients + Tools)

Ingredients

• 1 1/2 cups (190g) all-purpose flour
• 1/2 cup (100g) granulated sugar (or 1/3 cup brown sugar for deeper flavor)
• 1 tsp baking soda
• 1/2 tsp salt
• 3 ripe bananas, mashed (about 1 1/2 cups)
• 1/2 cup sourdough discard (unfed or fed)
• 1 large egg
• 1/3 cup (75g) melted butter or neutral oil
• 1 tsp vanilla extract
• Optional: 1/2 cup chopped nuts or chocolate chips

Tools

• Large mixing bowl (you’ll use only one)
• Wooden spoon or spatula
• 12-cup muffin tin and liners
• Measuring cups and spoons
• Cooling rack

Tips

• Use ripe bananas with brown spots for best sweetness.
• If your discard is very watery, stir off excess liquid before measuring.

Preparing Your Ingredients

• Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with liners.
• Mash the bananas in the bowl until mostly smooth with a few small lumps for texture.
• Add the sourdough discard, egg, melted butter, and vanilla to the mashed bananas. Stir to combine.
• In the same bowl, sprinkle the flour, sugar, baking soda, and salt over the wet mix. This keeps cleanup minimal.

Quick checks

• Batter should be thick but scoopable. If it’s overly stiff, add 1–2 tbsp milk.
• Avoid over-mixing once flour is added; a few streaks of flour are fine.

Step-by-Step Instructions (One-Bowl Method)

1. Fold in any add-ins like 1/2 cup chopped walnuts or chocolate chips.
2. Spoon batter into liners, filling each about 3/4 full.
3. Optional: sprinkle a pinch of sugar or oats on top for crunch.
4. Bake at 375°F (190°C) for 18–22 minutes, or until a toothpick comes out clean with a few moist crumbs.
5. Let muffins cool in the tin for 5 minutes, then transfer to a cooling rack.

Pro tips

• Rotate the tin halfway through baking if your oven has hot spots.
• For a deeper banana flavor, mash one banana extra-finely and fold in at the end.

Troubleshooting

• Flat muffins? Make sure your baking soda is fresh and your oven temperature is accurate.
• Soggy center? Bake 2–4 minutes longer and test again.

Serving and Storage Tips (How to Keep Muffins Fresh)

Serving ideas

• Warm briefly for 10–15 seconds in the microwave for a soft center.
• Serve with butter or a smear of cream cheese for contrast with the mild sourdough tang.

Storage

• Room temp: store in an airtight container for 2 days.
• Fridge: keep for up to 1 week—bring to room temp before serving.
• Freeze: cool completely, wrap individually, and freeze for up to 3 months. Thaw overnight in the fridge or at room temp.

Make-ahead tip

• Mix batter and refrigerate for up to 24 hours before baking. Add 1–2 minutes to baking time if chilled.

You just turned two pantry staples into warm, tangy-sweet sourdough discard banana muffins using only one bowl. They’re quick, forgiving, and great for sharing. Pin this guide for your next batch, save it for busy mornings, and share with friends who bake—or ask below: which add-in will you try first? Ready to make this happen? Let’s do it!