11 Nutty Sourdough Banana Walnut Muffins Packed with Flavor

You’ve got ripe bananas on the counter and a lively jar of sourdough discard in the fridge. What if you combined them into something nutty, tender, and full of cozy flavor? These Nutty Sourdough Banana Walnut Muffins Packed with Flavor are the kind of recipe you’ll reach for on busy mornings, slow weekends, or anytime you want a snack that feels homemade.

This list gives you 11 riff-worthy recipes that use sourdough discard and walnuts paired with banana. You’ll find classic muffins, a chocolate-studded version, a maple-glazed batch, gluten-free swaps, and more. Each recipe includes exact ingredients, step-by-step instructions, and serving tips so you can bake confidently.

Whether you’re new to baking with sourdough discard or a seasoned starter-parent, you’ll love these Nutty Sourdough Banana Walnut Muffins Packed with Flavor for their moist crumb, toasty walnut crunch, and fragrant banana-cinnamon aroma.

1. Nutty Sourdough Banana Walnut Muffins Packed with Flavor — Classic

These are the basic muffins everyone will ask for again. The sourdough discard adds a subtle tang that balances brown sugar and ripe banana. Walnuts give a toasty crunch while cinnamon warms the flavor.

Prep: 15 minutes | Bake: 18–22 minutes | Makes: 12 muffins

Ingredients

• 1 1/2 cups (360 g) sourdough discard, unfed, room temperature
• 1 cup (240 g) mashed ripe banana (about 2–3 medium bananas)
• 2 large eggs, room temperature
• 1/2 cup (113 g) unsalted butter, melted and cooled
• 3/4 cup (150 g) brown sugar, packed
• 1 tsp vanilla extract
• 2 cups (250 g) all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 3/4 cup (85 g) chopped walnuts, toasted

Instructions

1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease cups.
2. In a large bowl, whisk sourdough discard, mashed banana, eggs, melted butter, brown sugar, and vanilla until smooth.
3. In a separate bowl, sift together flour, baking soda, baking powder, salt, and cinnamon.
4. Fold dry ingredients into wet with a spatula. Mix until just combined. Batter should be thick with streaks of flour gone.
5. Fold in toasted walnuts gently.
6. Divide batter evenly into muffin cups, filling about 3/4 full.
7. Bake 18–22 minutes, until tops are golden and a toothpick inserted into center comes out with a few moist crumbs.
8. Cool muffins in pan 5–10 minutes, then transfer to a wire rack to cool 30 minutes for best texture.
9. Store at room temperature in an airtight container up to 2 days, or refrigerate up to 5 days.
10. Reheat briefly in a warm oven or microwave before serving.

How to Serve It

Serve warm on a simple white plate with a pat of butter or a smear of yogurt. Garnish with a walnut half and a light dusting of cinnamon. Pair with coffee, chai, or a cold glass of milk. Store leftovers wrapped to keep the crumb tender. These muffins freeze well—wrap individually and thaw at room temperature. Great for breakfast, lunchboxes, or brunch spreads.

2. Chocolate Chip Sourdough Banana Walnut Muffins

This version adds semi-sweet chocolate to the nutty banana base. The chocolate melts into pockets of richness that contrast with sourdough tang. Texture is moist and slightly gooey.

Prep: 15 minutes | Bake: 18–22 minutes | Makes: 12 muffins

Ingredients

• 1 1/2 cups (360 g) sourdough discard, unfed, room temperature
• 1 cup (240 g) mashed ripe banana
• 2 large eggs, room temperature
• 1/3 cup (80 ml) neutral oil (canola or vegetable)
• 1/2 cup (100 g) granulated sugar
• 1/2 cup (110 g) brown sugar, packed
• 1 tsp vanilla extract
• 2 cups (250 g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 3/4 cup (125 g) semi-sweet chocolate chips
• 3/4 cup (85 g) chopped walnuts, toasted

Instructions

1. Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
2. In a bowl, whisk sourdough discard, mashed banana, eggs, oil, granulated sugar, brown sugar, and vanilla until smooth.
3. In another bowl, mix flour, baking soda, salt, and cinnamon.
4. Fold dry ingredients into wet until just combined.
5. Stir in chocolate chips and walnuts.
6. Spoon batter into muffin cups, filling to 3/4 full.
7. Bake 18–22 minutes until tops are set and a toothpick shows moist crumbs.
8. Let cool 5 minutes in pan, then transfer to a wire rack to cool 30 minutes.
9. If chips sink, bake on center rack and reduce oven temperature by 10°F next time.
10. Freeze extras in airtight bags for up to 3 months.

How to Serve It

Plate with extra chocolate chips or chopped walnuts on top. A scoop of vanilla yogurt or ricotta pairs well. Serve with a mocha or cold brew. Keep at room temperature for one day, then refrigerate. Great for dessert-style breakfasts or kid-friendly snacks.

3. Nutty Sourdough Banana Walnut Muffins Packed with Flavor — Maple Walnut

Maple syrup adds a deep, woody sweetness that complements sourdough tang and banana. Toasted walnuts soak a hint of syrup for sticky crunch. This version smells like a cozy fall morning.

Prep: 15 minutes | Bake: 18–22 minutes | Makes: 12 muffins

Ingredients

• 1 1/2 cups (360 g) sourdough discard, unfed, room temperature
• 1 cup (240 g) mashed ripe banana
• 2 large eggs, room temperature
• 1/3 cup (80 ml) melted butter, cooled
• 1/3 cup (80 ml) pure maple syrup
• 1/2 cup (100 g) brown sugar, packed
• 1 tsp vanilla extract
• 2 cups (250 g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1 cup (115 g) chopped walnuts, toasted and lightly tossed with 1 tbsp maple syrup
• For glaze: 1/2 cup (60 g) powdered sugar + 1–2 tbsp maple syrup

Instructions

1. Preheat oven to 375°F (190°C). Grease or line a 12-cup tin.
2. Combine sourdough discard, mashed banana, eggs, melted butter, maple syrup, brown sugar, and vanilla. Whisk until smooth.
3. In another bowl, whisk flour, baking soda, salt, and cinnamon.
4. Fold dry into wet until mostly combined.
5. Gently fold in maple-coated walnuts.
6. Fill muffin cups 3/4 full and bake 18–22 minutes until golden.
7. Cool muffins in pan 5 minutes, then transfer to wire rack.
8. Mix powdered sugar and maple syrup for glaze to desired thickness. Drizzle over cooled muffins.
9. Let glaze set 10 minutes before serving.
10. Store in airtight container at room temperature up to 2 days or refrigerate up to 5 days.

How to Serve It

Serve warm with extra maple drizzle and walnut halves on top. Pair with black tea or a cinnamon latte. These are ideal for brunch or holiday breakfast. To make ahead, bake, cool, and freeze without glaze. Thaw and glaze before serving.

4. Streusel-Topped Sourdough Banana Walnut Muffins

A crunchy streusel topping adds contrast to the moist, tangy muffin interior. The walnut-streusel echoes the nutty theme and gives a bakery-style finish.

Prep: 20 minutes | Bake: 18–23 minutes | Makes: 12 muffins

Ingredients

• 1 1/2 cups (360 g) sourdough discard, unfed, room temp
• 1 cup (240 g) mashed ripe banana
• 2 large eggs, room temperature
• 1/2 cup (113 g) unsalted butter, melted
• 1/2 cup (100 g) granulated sugar
• 1 tsp vanilla extract
• 2 cups (250 g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 3/4 cup (85 g) chopped walnuts, divided
• Streusel:
  • 1/3 cup (40 g) all-purpose flour
  • 1/4 cup (50 g) brown sugar
  • 3 tbsp (42 g) cold butter, cubed
  • 1/4 tsp cinnamon

Instructions

1. Preheat oven to 375°F (190°C). Line a muffin tin.
2. Prepare streusel: combine flour, brown sugar, cold butter, cinnamon and 1/4 cup chopped walnuts. Rub with fingers until crumbly. Chill briefly.
3. Whisk sourdough discard, banana, eggs, melted butter, sugar, and vanilla.
4. Mix flour, baking soda, salt, and cinnamon in another bowl.
5. Fold dry into wet until just combined.
6. Stir in remaining walnuts.
7. Fill muffin cups 3/4 full and sprinkle streusel evenly on top.
8. Bake 18–23 minutes until streusel is golden and a toothpick shows moist crumbs.
9. Cool 5–10 minutes in pan, then transfer to a rack.
10. Store in airtight container; streusel loses crispness after two days—reheat briefly to refresh.

How to Serve It

Serve with a dusting of powdered sugar and whole walnut halves. Pair with espresso or hot cocoa. For a brunch table, place on a tiered cake stand. Make streusel ahead and store chilled until ready to bake. Re-crisp streusel under the broiler for 30 seconds if needed.

5. Nutty Sourdough Banana Walnut Muffins Packed with Flavor — Brown Butter & Walnut

Brown butter adds a deep, nutty aroma that complements actual walnuts. The sourdough discard balances the richness for a well-rounded flavor profile.

Prep: 20 minutes | Bake: 18–22 minutes | Makes: 12 muffins

Ingredients

• 1 1/2 cups (360 g) sourdough discard, unfed, room temp
• 1 cup (240 g) mashed ripe banana
• 2 large eggs, room temperature
• 1/2 cup (113 g) brown butter, melted and cooled (about 6 tbsp butter browned)
• 1/2 cup (100 g) brown sugar
• 1 tsp vanilla extract
• 2 cups (250 g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground nutmeg
• 3/4 cup (85 g) chopped walnuts, toasted
• Optional: 1 tbsp turbinado sugar for sprinkling

Instructions

1. Preheat oven to 375°F (190°C). Line or grease muffin tin.
2. Brown butter: melt butter over medium heat until foam subsides and solids turn golden brown. Cool slightly.
3. In a bowl, whisk sourdough discard, banana, eggs, brown butter, brown sugar, and vanilla.
4. Combine flour, baking soda, salt, and nutmeg in another bowl.
5. Fold dry mix into wet until just combined.
6. Stir in toasted walnuts.
7. Fill cups 3/4 full, sprinkle turbinado sugar on top if using.
8. Bake 18–22 minutes until tops spring back and a toothpick comes out with moist crumbs.
9. Cool 5–10 minutes in pan, then transfer to wire rack to cool 30 minutes.
10. Store at room temperature up to 2 days or freeze for longer storage.

How to Serve It

Serve with a smear of mascarpone and extra toasted walnuts. Pair with a latte or black tea. Brown butter flavor shines at room temperature, so let muffins sit 10 minutes before serving. Make brown butter ahead and refrigerate; warm slightly before mixing.

6. Lemon-Zest Sourdough Banana Walnut Muffins with Honey Swirl

Adding lemon zest and a honey swirl brightens the banana and walnut base. The sourdough discard keeps the crumb tender while citrus cuts the sweetness.

Prep: 15 minutes | Bake: 18–22 minutes | Makes: 12 muffins

Ingredients

• 1 1/2 cups (360 g) sourdough discard, unfed, room temp
• 1 cup (240 g) mashed ripe banana
• 2 large eggs, room temperature
• 1/3 cup (80 ml) olive oil or neutral oil
• 1/2 cup (100 g) granulated sugar
• 2 tbsp honey, plus more for drizzling
• 1 tsp vanilla extract
• Zest of 1 lemon
• 2 cups (250 g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 cup (85 g) chopped walnuts, toasted

Instructions

1. Preheat oven to 375°F (190°C). Prepare muffin tin.
2. Whisk sourdough discard, banana, eggs, oil, sugar, honey, vanilla, and lemon zest.
3. Whisk flour, baking soda, and salt in another bowl.
4. Fold dry into wet until nearly combined.
5. Stir in walnuts.
6. Spoon batter into cups, then swirl a little extra honey on top of each muffin.
7. Bake 18–22 minutes until lightly golden and toothpick shows moist crumbs.
8. Cool 5 minutes in pan, then transfer to rack.
9. Drizzle more honey when slightly warm.
10. Store in airtight container up to 3 days; honey may soften crust over time.

How to Serve It

Serve with Greek yogurt or a lemon-infused honey butter. Garnish with extra lemon zest and walnut halves. Bright flavors pair well with herbal teas. Make ahead and refrigerate, then warm slightly before serving.

7. Oat & Seed Sourdough Banana Walnut Muffins (Wholesome)

These muffins add rolled oats and mixed seeds for texture and nutrition. The crumb remains moist thanks to sourdough discard and banana, while walnuts add crunch.

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

Ingredients

• 1 1/2 cups (360 g) sourdough discard, unfed, room temp
• 1 cup (240 g) mashed ripe banana
• 2 large eggs, room temperature
• 1/3 cup (80 ml) melted coconut oil or neutral oil
• 1/2 cup (100 g) brown sugar, packed
• 1 tsp vanilla extract
• 1 cup (90 g) rolled oats
• 1 1/4 cups (155 g) all-purpose flour
• 1/2 cup (60 g) whole wheat flour
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 cup (85 g) chopped walnuts
• 1/4 cup mixed seeds (pumpkin, sunflower) plus extra for topping

Instructions

1. Preheat oven to 375°F (190°C). Line muffin tin.
2. Mix sourdough discard, banana, eggs, melted oil, brown sugar, and vanilla.
3. Combine oats, all-purpose flour, whole wheat flour, baking soda, and salt.
4. Fold dry into wet until combined.
5. Stir in walnuts and mixed seeds.
6. Fill muffin cups 3/4 full, sprinkle oats and seeds on top.
7. Bake 20–24 minutes until tops are golden and a toothpick has a few moist crumbs.
8. Cool in pan 5 minutes, then transfer to rack.
9. Store in airtight container up to 3 days, or freeze.
10. If batter seems thick, add 1–2 tbsp milk to loosen.

How to Serve It

Serve with nut butter or ricotta and a drizzle of honey. Garnish with extra seeds. These pair well with a green smoothie or oat milk latte. They make a hearty snack or portable breakfast. Freeze for longer storage.

8. Coconut-Walnut Sourdough Banana Muffins

Toasted coconut adds a tropical twist that plays nicely with banana and walnut. Sourdough discard keeps these muffins tender and slightly tangy.

Prep: 15 minutes | Bake: 18–22 minutes | Makes: 12 muffins

Ingredients

• 1 1/2 cups (360 g) sourdough discard, unfed, room temp
• 1 cup (240 g) mashed ripe banana
• 2 large eggs, room temperature
• 1/3 cup (80 ml) coconut oil, melted
• 1/2 cup (100 g) brown sugar
• 1 tsp vanilla extract
• 2 cups (250 g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 cup (85 g) chopped walnuts
• 3/4 cup (60 g) shredded coconut, plus extra for topping, toasted

Instructions

1. Preheat oven to 375°F (190°C). Line muffin tin.
2. Combine discard, banana, eggs, melted coconut oil, brown sugar, and vanilla.
3. Whisk together flour, baking soda, and salt.
4. Fold dry into wet until just mixed.
5. Fold in walnuts and shredded coconut.
6. Fill cups 3/4 full, top with toasted coconut.
7. Bake 18–22 minutes until tops are golden and a toothpick shows moist crumbs.
8. Cool 5 minutes then transfer to a wire rack.
9. Store in airtight container; coconut will soften over time.
10. Toast coconut in a skillet on low for 2–3 minutes before topping for extra crunch.

How to Serve It

Top with a smear of coconut cream or yogurt. Pair with a tropical iced tea or coconut coffee. Great for summer brunches or poolside snacks. Freeze un-topped, then add toasted coconut after thawing.

9. Espresso-Infused Sourdough Banana Walnut Muffins

A touch of espresso deepens the flavor and balances banana sweetness. Walnuts add texture and echo the coffee’s roast notes.

Prep: 15 minutes | Bake: 18–22 minutes | Makes: 12 muffins

Ingredients

• 1 1/2 cups (360 g) sourdough discard, unfed, room temp
• 1 cup (240 g) mashed ripe banana
• 2 large eggs, room temperature
• 1/3 cup (80 ml) neutral oil
• 1/2 cup (100 g) granulated sugar
• 2 tbsp espresso or strong brewed coffee, cooled
• 1 tsp vanilla extract
• 2 cups (250 g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 3/4 cup (85 g) chopped walnuts, toasted

Instructions

1. Preheat oven to 375°F (190°C). Line muffin tin.
2. Whisk discard, banana, eggs, oil, sugar, espresso, and vanilla.
3. Combine flour, baking soda, salt, and cinnamon.
4. Fold dry into wet until just combined.
5. Stir in walnuts.
6. Fill muffin cups 3/4 full.
7. Bake 18–22 minutes until golden and a toothpick yields moist crumbs.
8. Cool 5 minutes then transfer to rack.
9. For a coffee glaze, mix 1/2 cup powdered sugar with 1 tsp espresso and drizzle.
10. Store airtight at room temperature up to 2 days.

How to Serve It

Serve with a fresh espresso or cappuccino. Top with a light coffee glaze for an adult-style treat. These muffins pair well with bitter chocolate or an orange slice. Make ahead and reheat briefly to refresh.

10. Gluten-Free Sourdough Banana Walnut Muffins

A gluten-free option that keeps texture tender using a reliable flour blend. Sourdough discard still adds moisture and flavor, while walnuts provide crunch.

Prep: 20 minutes | Bake: 20–25 minutes | Makes: 12 muffins

Ingredients

• 1 1/2 cups (360 g) sourdough discard, unfed, room temp
• 1 cup (240 g) mashed ripe banana
• 2 large eggs, room temperature
• 1/3 cup (80 ml) melted coconut oil
• 1/2 cup (100 g) brown sugar, packed
• 1 tsp vanilla extract
• 1 1/2 cups (210 g) gluten-free all-purpose flour blend (with xanthan gum)
• 1/2 cup (50 g) almond flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 3/4 cup (85 g) chopped walnuts, toasted

Instructions

1. Preheat oven to 375°F (190°C). Line a muffin tin.
2. Combine discard, banana, eggs, melted coconut oil, brown sugar, and vanilla.
3. Whisk gluten-free flour blend, almond flour, baking soda, salt, and cinnamon.
4. Fold dry into wet until combined.
5. Fold in walnuts.
6. Scoop batter into cups 3/4 full.
7. Bake 20–25 minutes until tops are golden and a toothpick shows moist crumbs.
8. Cool 5–10 minutes then transfer to wire rack.
9. If crumb seems gummy, bake an extra 2–3 minutes next time and ensure flours are fresh.
10. Store in airtight container refrigerated up to 5 days.

How to Serve It

Top with almond butter or a dusting of powdered sugar. Pair with herbal tea or almond milk latte. These freeze well—wrap individually for lunches. For nut-free option, swap walnuts for pumpkin seeds and use seed butter when serving.

11. Mini Nutty Sourdough Banana Walnut Muffins (Snack-Sized)

Mini muffins are perfect for snacking, portion control, and party platters. They bake faster and develop slightly crisp edges with moist centers.

Prep: 15 minutes | Bake: 10–14 minutes | Makes: 36 mini muffins

Ingredients

• 1 1/2 cups (360 g) sourdough discard, unfed, room temp
• 1 cup (240 g) mashed ripe banana
• 2 large eggs, room temperature
• 1/3 cup (80 ml) neutral oil
• 1/2 cup (100 g) brown sugar, packed
• 1 tsp vanilla extract
• 1 3/4 cups (220 g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1 cup (115 g) chopped walnuts, toasted

Instructions

1. Preheat oven to 375°F (190°C). Grease or line mini muffin tins.
2. Mix discard, banana, eggs, oil, brown sugar, and vanilla.
3. Mix flour, baking soda, salt, and cinnamon separately.
4. Fold dry into wet until just combined.
5. Fold in walnuts.
6. Fill mini cups almost full for nice domes.
7. Bake 10–14 minutes until lightly golden and a toothpick comes out clean or with a few moist crumbs.
8. Cool 3–5 minutes in pan, then transfer to a rack.
9. Serve warm or room temperature.
10. Store in airtight container up to 2 days, or freeze in layers separated by parchment.

How to Serve It

Serve on a tiered platter for parties or pack in snack boxes. Garnish with a tiny smear of cream cheese or a walnut half. These pair with cold brew or fruit-infused water. Mini muffins are ideal for kids' lunches or potlucks; freeze extras for easy treats.

Sourdough discard gives these banana walnut creations a gentle tang that keeps the crumb tender and flavorful. Across the eleven recipes you found classic, chocolate, maple, streusel, brown butter, citrus, wholesome oat, coconut, espresso, gluten-free, and mini variations. Try the Nutty Sourdough Banana Walnut Muffins Packed with Flavor that appeals to your mood and pantry.

Save or pin the recipes you want to try, and test one this week—start with a classic or go bold with brown butter. Which flavor are you most excited to bake and share with friends or family?