14 Energizing Sourdough Banana Breakfast Muffins to Fuel Your Day

You know that morning when your fridge holds a ripe banana and a jar of tangy sourdough discard? Those two ingredients can become your new go-to breakfast. These Energizing Sourdough Banana Breakfast Muffins are designed to give you gentle, lasting energy with bright flavor and a tender crumb.

You’ll find 14 distinct muffin recipes below, all built around sourdough discard and ripe bananas. Some are studded with nuts, others packed with oats, seeds, or chocolate for a treat. Each recipe lists clear ingredients, simple steps, and serving tips to make mornings easier.

If you want a wholesome, energizing breakfast that you can bake ahead, these sourdough banana muffins fit the bill. Pin the ones you love, bake a batch, and enjoy a toast of warm banana scent and sourdough tang that wakes up your kitchen.

1. Energizing Sourdough Banana Breakfast Muffins — Classic Oat and Honey

These classic Energizing Sourdough Banana Breakfast Muffins balance sweet banana, nutty oats, and a mild tang from sourdough discard. They have a tender, slightly chewy texture and a golden top with oat crunch. They’re perfect for weekday breakfasts or packing for a hike. You’ll love the cozy banana aroma and the subtle honey sweetness.

Prep time: 10 minutes | Bake time: 18–22 minutes | Makes 12 muffins

Ingredients (sourdough discard, oats, banana)

• 1 cup active sourdough discard (room temperature)
• 1 cup mashed ripe banana (about 2 medium bananas)
• 1/3 cup honey
• 1/3 cup melted unsalted butter (cooled to warm)
• 1 large egg (room temperature)
• 1 tsp pure vanilla extract
• 1 1/2 cups rolled oats
• 1 cup whole wheat flour
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 1 tsp ground cinnamon

Instructions

1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease cups.
2. In a bowl, whisk sourdough discard, mashed banana, honey, melted butter, egg, and vanilla until smooth.
3. In another bowl, stir rolled oats, whole wheat flour, baking soda, salt, and cinnamon.
4. Fold the dry mix into the wet mix until just combined. Batter will be thick.
5. Divide batter among 12 liners, filling each about 3/4 full.
6. Sprinkle a few extra oats on top for texture.
7. Bake 18–22 minutes until tops are golden and a toothpick comes out clean or with moist crumbs.
8. Let muffins rest in the pan 5 minutes, then transfer to a rack to cool another 10 minutes.
9. Check doneness by golden edges and springy tops.

How to Serve It

Serve warm on a small plate with a pat of butter or Greek yogurt. Garnish with banana slices and a drizzle of honey. Pair with black coffee or a cinnamon latte. Store cooled muffins in an airtight container at room temperature 2 days, or refrigerate up to 5 days. Freeze individually wrapped for up to 3 months; thaw at room temperature.

2. Energizing Sourdough Banana Breakfast Muffins — Walnut & Maple Boost

These Energizing Sourdough Banana Breakfast Muffins feature toasted walnuts and pure maple syrup for a deep, toasty sweetness. The walnuts add crunch and healthy fats that keep you full. They’re great for satisfying morning hunger without feeling heavy. Expect a nutty aroma and a slightly caramelized top.

Prep time: 15 minutes | Bake time: 20–24 minutes | Makes 12 muffins

Ingredients (sourdough discard, maple, walnuts)

• 1 cup active sourdough discard (room temperature)
• 1 cup mashed ripe banana (about 2 large bananas)
• 1/3 cup pure maple syrup
• 1/3 cup neutral oil (canola or vegetable)
• 1 large egg (room temperature)
• 1 tsp vanilla extract
• 1 3/4 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 3/4 cup chopped toasted walnuts (plus extra for topping)
• 1/2 tsp ground nutmeg

Instructions

1. Preheat oven to 375°F (190°C). Line a 12-muffin tin.
2. Toast walnuts in a skillet over medium heat 3–4 minutes until fragrant. Cool.
3. Whisk sourdough discard, mashed banana, maple syrup, oil, egg, and vanilla.
4. In another bowl, mix flour, baking powder, baking soda, salt, and nutmeg.
5. Fold dry ingredients into wet until just combined.
6. Fold in toasted walnuts gently.
7. Spoon batter into muffin cups, top each with extra walnut pieces.
8. Bake 20–24 minutes until a toothpick shows moist crumbs but not wet batter.
9. Cool in pan 5 minutes, then transfer to rack 10–15 minutes.

How to Serve It

Plate two muffins with a drizzle of maple syrup and a few walnut halves. Pair with a spiced chai or black tea. Store at room temperature in a sealed container 2 days, then refrigerate up to 5 days. Bake batter into mini muffins for grab-and-go snacks or freeze baked muffins.

3. Energizing Sourdough Banana Breakfast Muffins — Chocolate Chip & Almond

These Energizing Sourdough Banana Breakfast Muffins are a weekend treat that still fuels your day. Dark chocolate chips bring bittersweet contrast to sweet banana, while sliced almonds add gentle crunch. They’re soft inside with speckles of chocolate and toasted almond fragrance. Ideal for chocolate lovers seeking a satisfying breakfast.

Prep time: 10 minutes | Bake time: 18–22 minutes | Makes 12 muffins

Ingredients (sourdough discard, chocolate, almond)

• 1 cup active sourdough discard (room temperature)
• 1 cup mashed ripe banana (about 2 medium bananas)
• 1/3 cup brown sugar, packed
• 1/4 cup vegetable oil
• 1 large egg (room temperature)
• 1 tsp almond extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 1/2 cup dark chocolate chips
• 1/2 cup sliced almonds, lightly toasted
• 1 tsp cinnamon

Instructions

1. Preheat oven to 375°F (190°C). Line a 12-cup tin.
2. In a bowl, whisk sourdough discard, mashed banana, brown sugar, oil, egg, and almond extract.
3. Combine flour, baking soda, salt, and cinnamon in another bowl.
4. Fold dry into wet until just mixed.
5. Gently fold in chocolate chips and toasted almonds.
6. Fill muffin cups 3/4 full. Sprinkle extra sliced almonds on top.
7. Bake 18–22 minutes until tops are set and edges turn golden.
8. Use toothpick test for a clean or slightly moist crumb.
9. Cool in pan 5 minutes, then transfer to rack to cool 10 minutes.

How to Serve It

Serve with a smear of almond butter or a glass of cold milk. Garnish with extra chocolate chips and almond slivers. Store airtight at room temperature 2 days, refrigerate up to 5 days. Freeze baked muffins for quick breakfasts; reheat briefly in a toaster oven.

4. Banana-Coconut Sourdough Breakfast Muffins (Tropical Boost)

These tropical banana-coconut sourdough muffins bring bright flavor to your morning. Shredded coconut and a hint of lime lift the banana base. They’re moist with a slightly chewy texture and toasted coconut on top. Great for summer breakfasts or a sunny brunch table.

Prep time: 12 minutes | Bake time: 20–23 minutes | Makes 12 muffins

Ingredients (sourdough discard, coconut, lime)

• 1 cup active sourdough discard (room temperature)
• 1 cup mashed ripe banana (about 2 medium bananas)
• 1/3 cup brown sugar, packed
• 1/3 cup coconut oil, melted and warm
• 1 large egg (room temperature)
• 2 tbsp fresh lime juice
• 1 tsp lime zest
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup unsweetened shredded coconut (plus extra for topping)

Instructions

1. Preheat oven to 375°F (190°C). Prepare a 12-cup pan.
2. Whisk discard, mashed banana, brown sugar, melted coconut oil, egg, lime juice, and zest.
3. In a bowl combine flour, baking powder, baking soda, and salt.
4. Stir dry ingredients into wet until just combined.
5. Fold in shredded coconut.
6. Spoon batter into cups and sprinkle coconut on top.
7. Bake 20–23 minutes until golden and a toothpick comes out clean.
8. Let cool 5 minutes in the pan, then on a rack 10 minutes.

How to Serve It

Serve with Greek yogurt and a drizzle of honey. Garnish with lime wedges and extra coconut. Pair with iced coffee or a mango smoothie. Store in an airtight container at room temperature 2 days or refrigerate 4–5 days. Freeze cooled muffins for up to 3 months.

5. Peanut Butter Banana Sourdough Breakfast Muffins (Protein-Packed)

These peanut butter banana sourdough muffins add protein and creamy flavor. Peanut butter creates a rich, nutty ribbon through the tender banana crumb. They’re satisfying and filling, perfect when you need morning fuel. Expect a fragrant peanut aroma and soft, slightly dense texture.

Prep time: 12 minutes | Bake time: 20–24 minutes | Makes 12 muffins

Ingredients (sourdough discard, peanut butter, banana)

• 1 cup active sourdough discard (room temperature)
• 1 cup mashed ripe banana (about 2 medium bananas)
• 1/3 cup creamy peanut butter (room temperature)
• 1/4 cup honey or maple syrup
• 1/4 cup vegetable oil
• 1 large egg (room temperature)
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup plain Greek yogurt (room temperature)

Instructions

1. Preheat oven to 375°F (190°C). Line a 12-muffin tin.
2. In a bowl, mix sourdough discard, mashed banana, peanut butter, honey, oil, egg, and vanilla until smooth.
3. Stir flour, baking powder, baking soda, and salt in another bowl.
4. Add dry ingredients to wet, fold until just combined.
5. Fold in Greek yogurt for extra moisture.
6. Spoon batter into cups. For swirls, drop 1 tsp peanut butter on top of each and swirl with a toothpick.
7. Bake 20–24 minutes until tops are set and golden.
8. Cool in pan 5 minutes, then transfer to rack 10–15 minutes.

How to Serve It

Serve warm with a smear of extra peanut butter. Top with banana slices and a sprinkle of flaky sea salt. Pair with a protein shake or black coffee. Store in the fridge up to 5 days for freshness. Freeze individual muffins for quick breakfasts.

6. Blueberry-Lemon Sourdough Banana Breakfast Muffins

Blueberries and lemon brighten these sourdough banana muffins. Fresh berries add juicy pops; lemon zest lifts the flavor. They’re light, fruity, and aromatic, perfect for a sunny breakfast. Expect a tender crumb and slightly perfumed citrus notes.

Prep time: 12 minutes | Bake time: 18–22 minutes | Makes 12 muffins

Ingredients (sourdough discard, blueberries, lemon)

• 1 cup active sourdough discard (room temperature)
• 1 cup mashed ripe banana (about 2 medium bananas)
• 1/3 cup granulated sugar
• 1/4 cup vegetable oil
• 1 large egg (room temperature)
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1 cup fresh blueberries (tossed with 1 tbsp flour)
• 1 tbsp lemon zest

Instructions

1. Preheat oven to 375°F (190°C). Line a 12-cup tin.
2. Whisk discard, mashed banana, sugar, oil, egg, and vanilla.
3. Mix flour, baking powder, baking soda, and salt separately.
4. Fold dry into wet just until combined.
5. Gently fold in floured blueberries and lemon zest.
6. Fill muffin cups 3/4 full.
7. Bake 18–22 minutes until tops spring back and edges are golden.
8. Cool 5 minutes in pan, then on rack 10 minutes.

How to Serve It

Serve with lemony Greek yogurt or honey butter. Garnish with extra lemon zest and a few fresh blueberries. Pair with a berry smoothie or green tea. Store in a sealed container in the fridge 3–4 days. Refresh in a warm oven for a few minutes before serving.

7. Apple-Cinnamon Sourdough Banana Breakfast Muffins

These apple-cinnamon sourdough banana muffins combine tender banana and tender apple chunks. Cinnamon and a light brown sugar crumble make them smell like fall. They’re moist and cozy, ideal for chilly mornings and lunchboxes. You’ll notice soft apple bits and a sugary crust.

Prep time: 15 minutes | Bake time: 22–26 minutes | Makes 12 muffins

Ingredients (sourdough discard, apple, cinnamon)

• 1 cup active sourdough discard (room temperature)
• 1 cup mashed ripe banana (about 2 medium bananas)
• 1/3 cup brown sugar, packed
• 1/3 cup melted butter (warm)
• 1 large egg (room temperature)
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1 cup peeled, diced apple (about 1 medium apple)
• 2 tbsp brown sugar + 1/2 tsp cinnamon for topping

Instructions

1. Preheat oven to 375°F (190°C). Line a muffin tin.
2. Toss diced apple with a pinch of cinnamon to prevent browning.
3. Whisk discard, mashed banana, brown sugar, melted butter, egg, and vanilla.
4. Combine flour, baking powder, baking soda, salt, and cinnamon.
5. Fold dry ingredients into wet until just blended.
6. Fold in diced apple.
7. Fill cups and sprinkle the brown sugar-cinnamon mix on top.
8. Bake 22–26 minutes until a toothpick is clean and tops are golden.
9. Cool 5 minutes in pan, then on a rack 10 minutes.

How to Serve It

Serve warm with a smear of cream cheese or apple butter. Pair with hot coffee or chai. Store at room temperature in an airtight container 2 days, refrigerate 4–5 days. Reheat briefly before serving.

8. Zucchini-Banana Sourdough Breakfast Muffins (Sneaky Veggies)

Adding shredded zucchini keeps these muffins extra moist and slightly savory-sweet. The batter balances banana sweetness with vegetable texture for a hearty breakfast. They’re subtly green-speckled and tender. Perfect when you want to sneak in veggies for kids or yourself.

Prep time: 15 minutes | Bake time: 20–24 minutes | Makes 12 muffins

Ingredients (sourdough discard, zucchini, banana)

• 1 cup active sourdough discard (room temperature)
• 1 cup mashed ripe banana (about 2 medium bananas)
• 1/3 cup brown sugar
• 1/4 cup vegetable oil
• 1 large egg (room temperature)
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1 cup shredded zucchini, squeezed dry

Instructions

1. Preheat oven to 375°F (190°C). Prepare a 12-cup pan.
2. Squeeze shredded zucchini in a towel to remove excess moisture.
3. Whisk discard, mashed banana, brown sugar, oil, egg, and vanilla.
4. Combine flour, baking powder, baking soda, salt, and cinnamon.
5. Fold dry into wet until just combined.
6. Fold in shredded zucchini evenly.
7. Divide batter into cups and bake 20–24 minutes until golden and tested with a toothpick.
8. Cool 5 minutes in pan, then on a rack 10 minutes.

How to Serve It

Serve with a smear of ricotta and a drizzle of honey. Garnish with grated lemon zest. Pair with herbal tea or a latte. Store in the fridge up to 5 days due to zucchini. Freeze when cooled for longer storage.

9. Chia-Seed Power Sourdough Banana Breakfast Muffins

Chia adds crunch and omega-3s to these sourdough banana muffins. The seeds give a slight pop and a pleasant, hearty mouthfeel. They’re mildly sweet and packed with texture. Great if you want a nutrient-forward breakfast that still tastes like a treat.

Prep time: 10 minutes | Bake time: 18–22 minutes | Makes 12 muffins

Ingredients (sourdough discard, chia, banana)

• 1 cup active sourdough discard (room temperature)
• 1 cup mashed ripe banana (about 2 medium bananas)
• 1/3 cup honey or maple syrup
• 1/4 cup olive oil or vegetable oil
• 1 large egg (room temperature)
• 1 tsp vanilla extract
• 1 1/2 cups whole wheat flour
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tbsp chia seeds (plus extra for topping)
• 1/2 cup rolled oats
• 1 tsp cinnamon

Instructions

1. Preheat oven to 375°F (190°C). Line a 12-muffin tin.
2. Whisk discard, mashed banana, honey, oil, egg, and vanilla.
3. Combine flour, baking soda, salt, oats, and cinnamon.
4. Stir the dry mix into wet until just mixed.
5. Fold in chia seeds.
6. Spoon into muffin cups and sprinkle extra chia seeds on top.
7. Bake 18–22 minutes until tops spring back and a toothpick is clean.
8. Cool 5 minutes then transfer to a rack 10 minutes.

How to Serve It

Top with yogurt and fresh berries. Garnish with a sprinkle of extra chia and a drizzle of maple. Pair with smoothie bowls for added protein. Store at room temperature 1–2 days or refrigerate up to 5 days. Freeze if you want longer storage.

10. Double-Chocolate Sourdough Banana Breakfast Muffins

For chocolate lovers, these double-chocolate sourdough banana muffins pack cocoa in batter and chips on top. They’re rich but balanced by banana and sourdough tang. Expect a fudgy crumb and deep chocolate scent. They work well as a breakfast treat or afternoon pick-me-up.

Prep time: 12 minutes | Bake time: 18–22 minutes | Makes 12 muffins

Ingredients (sourdough discard, cocoa, chocolate chips)

• 1 cup active sourdough discard (room temperature)
• 1 cup mashed ripe banana (about 2 medium bananas)
• 1/2 cup sugar
• 1/3 cup vegetable oil
• 1 large egg (room temperature)
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 cup chocolate chips (plus extra for top)
• 1/2 cup buttermilk (or milk + 1/2 tsp vinegar)

Instructions

1. Preheat oven to 375°F (190°C). Line tin with liners.
2. Whisk discard, mashed banana, sugar, oil, egg, and vanilla.
3. Mix flour, cocoa powder, baking soda, and salt.
4. Stir dry into wet alternately with buttermilk, ending with dry.
5. Fold in chocolate chips.
6. Fill cups and top with extra chips.
7. Bake 18–22 minutes until a toothpick has moist crumbs.
8. Cool 5 minutes in pan, then on a rack 10 minutes.

How to Serve It

Serve with a dollop of whipped cream or a glass of cold milk. Garnish with cocoa nibs or extra chocolate chips. Store airtight at room temperature 2 days, refrigerate up to 5 days. Rewarm briefly before serving.

11. Pumpkin-Spice Sourdough Banana Breakfast Muffins

Pumpkin puree and warming spices make these sourdough banana muffins cozy and aromatic. The pumpkin gives moisture and a soft crumb, while spices bring fall character. They’re ideal for seasonal breakfasts or holiday brunches. Expect a soft, tender crumb with spice aroma.

Prep time: 12 minutes | Bake time: 20–24 minutes | Makes 12 muffins

Ingredients (sourdough discard, pumpkin, spices)

• 1 cup active sourdough discard (room temperature)
• 1 cup mashed ripe banana (about 2 medium bananas)
• 1/2 cup canned pumpkin puree
• 1/3 cup brown sugar, packed
• 1/4 cup vegetable oil
• 1 large egg (room temperature)
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp pumpkin pie spice
• 1/4 cup chopped pecans (optional)

Instructions

1. Preheat oven to 375°F (190°C). Prepare a muffin tin.
2. Whisk discard, mashed banana, pumpkin puree, brown sugar, oil, egg, and vanilla.
3. Combine flour, baking powder, baking soda, salt, and pumpkin pie spice.
4. Fold dry into wet until just combined.
5. Fold in pecans if using.
6. Fill cups and bake 20–24 minutes until tops are set and a toothpick has moist crumbs.
7. Let cool 5 minutes in pan, then on a rack 10 minutes.

How to Serve It

Top with maple butter or cream cheese frosting for a brunch crowd. Pair with spiced coffee. Store chilled up to 5 days. Freeze for longer storage and thaw in the fridge overnight.

12. Almond Flour Sourdough Banana Breakfast Muffins (Gluten-Light)

These almond flour sourdough banana muffins are lighter on wheat. Almond flour yields a tender, moist crumb with a delicate almond flavor. They’re great if you want fewer grains while keeping structure. Texture is soft and slightly dense.

Prep time: 12 minutes | Bake time: 18–22 minutes | Makes 12 muffins

Ingredients (sourdough discard, almond flour)

• 1 cup active sourdough discard (room temperature)
• 1 cup mashed ripe banana (about 2 medium bananas)
• 1/3 cup honey or maple syrup
• 1/4 cup melted coconut oil (warm)
• 2 large eggs (room temperature)
• 1 tsp vanilla extract
• 2 cups almond flour (finely ground)
• 1/2 tsp baking soda
• 1/4 tsp fine sea salt
• 1/2 tsp cinnamon
• 1/4 cup sliced almonds for topping

Instructions

1. Preheat oven to 350°F (175°C). Line a 12-cup tin.
2. Whisk discard, mashed banana, honey, melted coconut oil, eggs, and vanilla.
3. Stir almond flour, baking soda, salt, and cinnamon together.
4. Fold dry into wet until just combined; batter will be thicker.
5. Divide into muffin cups and sprinkle sliced almonds on top.
6. Bake 18–22 minutes until tops are golden and a toothpick comes out clean.
7. Cool in pan 5 minutes, then on a rack 10 minutes.

How to Serve It

Serve with a smear of almond butter or fresh berries. Pair with coffee or herbal tea. Store in the fridge up to 5 days because almond flour shortens shelf life. Freeze individual muffins for up to 3 months.

13. Oatmeal-Banana Sourdough Breakfast Muffins with Seeds

These hearty muffins use rolled oats and a seed mix for texture and crunch. Pumpkin and sunflower seeds add nutty notes and visual appeal. The crumb is chewy and satisfying, ideal for busy mornings. They have a rustic, wholesome flavor.

Prep time: 12 minutes | Bake time: 20–24 minutes | Makes 12 muffins

Ingredients (sourdough discard, oats, seeds)

• 1 cup active sourdough discard (room temperature)
• 1 cup mashed ripe banana (about 2 medium bananas)
• 1/3 cup maple syrup
• 1/4 cup vegetable oil
• 1 large egg (room temperature)
• 1 tsp vanilla extract
• 1 cup rolled oats (plus 1/4 cup for topping)
• 1 1/4 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 cup pumpkin seeds
• 1/4 cup sunflower seeds

Instructions

1. Preheat oven to 375°F (190°C). Line muffin tin.
2. Whisk discard, mashed banana, maple syrup, oil, egg, and vanilla.
3. Mix oats, flour, baking powder, baking soda, and salt.
4. Fold dry into wet until just combined.
5. Stir in pumpkin and sunflower seeds.
6. Spoon into cups and top with extra oats and seeds.
7. Bake 20–24 minutes until tops are firm and golden.
8. Cool 5 minutes, then transfer to a rack 10 minutes.

How to Serve It

Cut in half and toast lightly with butter. Garnish with a spoonful of Greek yogurt and a drizzle of honey. Pair with a green smoothie. Store in an airtight container at room temperature 2 days, then refrigerate.

14. Cranberry-Orange Sourdough Banana Breakfast Muffins

Tart dried cranberries and bright orange zest make these muffins sing. They balance banana sweetness with citrus brightness. The crumb is tender and slightly chewy from dried fruit. Perfect for a festive breakfast or holiday brunch.

Prep time: 12 minutes | Bake time: 18–22 minutes | Makes 12 muffins

Ingredients (sourdough discard, cranberries, orange)

• 1 cup active sourdough discard (room temperature)
• 1 cup mashed ripe banana (about 2 medium bananas)
• 1/3 cup granulated sugar
• 1/4 cup vegetable oil
• 1 large egg (room temperature)
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup dried cranberries
• 1 tbsp orange zest
• 2 tbsp orange juice

Instructions

1. Preheat oven to 375°F (190°C). Line a muffin tin.
2. Soak dried cranberries in orange juice for 5 minutes, then drain.
3. Whisk discard, mashed banana, sugar, oil, egg, and vanilla.
4. Mix flour, baking powder, baking soda, and salt in another bowl.
5. Fold dry into wet until just combined.
6. Stir in dried cranberries and orange zest.
7. Fill cups and bake 18–22 minutes until tops spring back.
8. Cool 5 minutes in pan, then on a rack 10 minutes.

How to Serve It

Serve with a smear of mascarpone and extra orange zest. Pair with Earl Grey tea or fresh orange juice. Store in an airtight container at room temperature 2 days, refrigerate 4–5 days. Freeze for up to 3 months.

You now have 14 ways to turn ripe bananas and sourdough discard into a week (or more) of energizing breakfasts. From classic oat-and-honey to double-chocolate and pumpkin-spice, there’s a sourdough banana muffin for every mood and season. Try a couple of recipes this weekend and pinch your favorites to pin for later.

Which flavor are you baking first? Pin this list to your breakfast board and share the muffins with family or friends for an easy morning win.