These gluten-free sourdough discard banana muffins are soft, moist, and perfectly sweet. A great way to use up extra gluten-free sourdough starter! They're easy to make, tested with multiple gluten-free flour blends, and come out perfectly every time!
Katie's Recipe Testing Notes!
I made so many batches of these muffins. It was… bananas.
The first round was delicious, but the texture leaned more cupcake than muffin-don't worry, I created a separate post for that delicious gluten-free sourdough discard banana cake too!
Then I tried making them egg-free, because let's be real, the price of eggs these days is ridiculous. But after a few questionable batches, I can confidently say: this recipe is worth the eggs. If I ever crack the code on an egg-free version that actually works, I'll be sure to share it!
I also tested multiple gluten-free flour blends (so you don't have to) and found that Bob's Red Mill 1:1, King Arthur Measure for Measure, and Cup4Cup all perform well-so you can grab whatever you have on hand and get great results. I even made a batch with my homemade cup4cup blend and they turned out great!
Ingredients
- Gluten-Free Flour Blend: I tested this recipe with Bob's Red Mill 1:1, King Arthur Measure for Measure, and Cup4Cup. All three worked well, but I preferred the version with Bob's!
- Sourdough Discard: Adds moisture and a subtle tangy flavor. I used brown rice sourdough discard, which can be a little starchier, so I kept the amount balanced to avoid gumminess.
- Mashed Banana: I found that about 190-200g (¾ cup) works best-too much, and the muffins get too dense.
- Avocado Oil: Keeps the muffins soft and moist. You can swap for melted butter if you prefer a richer flavor.
- Baking Soda & Baking Powder: The balance of each works best with the acidity of the sourdough discard and banana for the perfect rise.
Feel free to add chocolate chips or nuts, if desired.
*Refer to the recipe card for full ingredient information.
Substitutions & Variations
- Dairy-free: The muffins are dairy-free. For the streusel topping, use vegan butter.
- Avocado Oil: Any neutral oil, coconut oil, or melted butter will work for this recipe.
- Want More Texture? - Add chopped walnuts, pecans, or chocolate chips for extra crunch and sweetness.
Pick Your Perfect Muffin Topping!
You can keep these muffins simple or dress them up-totally up to you! Here are a few of the toppings that I played around with when testing this recipe:
- Plain: These muffins are soft, moist, and flavorful on their own, so you can skip a topping if you just want a simple banana muffin.
- Turbinado Sugar: A quick sprinkle before baking adds a light crunch and a little extra sweetness-perfect if you want just a touch of texture without making a full streusel.
- Streusel Topping: If you love a buttery, crumbly finish, a classic cinnamon streusel is the way to go. It adds a bakery-style finish that pairs perfectly with the soft banana muffins.
How to Make Sourdough Banana Muffins
- Preheat the oven to 350°F and line a muffin pan with parchment paper liners.
- Mash ripe bananas in a large mixing bowl, then whisk in sourdough starter discard, eggs, sugar, oil, and vanilla.
- Stir in dry ingredients (flour, baking soda, baking powder, salt, and cinnamon) until just combined.
- Scoop into muffin pan, filling ¾ full.
- Bake for 17-20 minutes mins, or until a toothpick comes out clean.
- Cool and store in the fridge or freezer bag for later.
Save This Recipe!
Enter your email to receive a direct link to this post.
Storage
- Room Temperature: Keep muffins in an airtight container for up to 2 days.
- Freezer: Place muffins in a freezer bag and freeze for up to 3 months. Thaw at room temp or warm in the microwave for a quick snack.
Katie's Top Recipe Tips!
- Use ripe bananas: The riper, the better! Overripe bananas add natural sweetness and moisture.
- Measure by weight: Gluten-free baking is more precise with grams instead of cups. A little extra or too little of any ingredient can completely change the texture.
- Don't overmix the batter: Stir just until combined to keep the muffins soft and tender.
- Check for doneness: Since ovens vary, use a toothpick to check for doneness-if it comes out clean, they're done! For the most accurate result, a digital thermometer should read 205°F when fully baked.
Recipe FAQs
I used a brown rice sourdough starter in this recipe, with a 1:1:1 ratio of sourdough, brown rice flour, and water.
Don't have a sourdough starter? Check out my comprehensive guide to gluten-free sourdough starer! I'll walk you through it all step-by-step! Or you can make my gluten-free chocolate chip banana muffins, instead!
Most discard recipes aren't very sour tasting. The recipes are more of a way to use up sourdough starter so it doesn't go to waste rather than imparting sourness to the recipe.
More Gluten-Free Sourdough Recipes
Or, if you're still in the mood for muffins, check out my other gluten-free muffin recipes-there's always room for another batch! I love this buckwheat banana bread, too! It's a totally different spin-made with only buckwheat, almond, and tapioca flour.
Still Hungry? Subscribe Here!
Recipe
Gluten-Free Sourdough Discard Banana Muffins
Ingredients
- 170 g 1:1 gluten-free flour blend (Bob's Red Mill 1:1, King Arthur Measure for Measure, or Cup4Cup)
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 80 g brown rice sourdough discard
- 195 g mashed banana (~2 small bananas)
- 150 g granulated sugar
- 2 large eggs
- 45 g avocado oil
- 1 teaspoon vanilla extract
- streusel topping or turbinado sugar (optional for topping.)
Streusel Topping
- 57 g butter (melted)
- 67 g granulated sugar
- 90 g 1:1 gluten-free flour blend
- 1 teaspoon cinnamon
- ⅛ teaspoon salt
Instructions
- Preheat the oven to 350°F and line a muffin pan with liners.
- (Optional) Make the streusel topping: In a small bowl, mix melted butter, sugar, all-purpose flour, cinnamon, and salt until crumbly. Set aside.
- In a small mixing bowl, whisk together gluten-free flour blend, baking soda, baking powder, cinnamon, and salt.
- In a separate large bowl, mash ripe bananas until smooth. Whisk in sourdough discard, sugar, eggs, avocado oil, and vanilla extract until well combined.
- Add the dry ingredients to the bowl and stir until just combined. Do not overmix.
- Scoop the batter into the prepared muffin liners, filling each about ¾ full. Sprinkle tops with streusel topping, turbinado sugar, or leave plain.
- Bake for 17-20 minutes, or until a toothpick inserted in the center comes out clean and a digital thermometer reads 205°F.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
- Why is this recipe in grams? Weighing ingredients ensures accuracy and consistent results, especially in gluten-free baking. A small difference in ingredient weights can affect texture.
- Want to use cups instead? Click the "US/Cups" button at the top of the ingredient list to switch to volume measurements.
- Storage: Store at room temperature for 2 days, in the fridge for up to 5 days, or freeze for up to 3 months in an airtight container or freezer bag.
- Nutritional values calculated including the streusel topping.
Nutrition
* Nutritional information is provided as a courtesy and should be used as an estimate only. See the nutrition policy for more information.
Save This Recipe!
Enter your email to receive a direct link to this post.
Sarah Peters says
I've made these twice now and getting ready to make them a third time for our family christmas gathering! My youngest daughter who doesnt have allergies and can have gluten told me she has a problem, that when these muffins are around she can only think about them and wants them every second of the day!!! Thank you for sharing!!!
Katie Olesen says
Aww! Love that!
Holli Clark says
These are absolutely magical. Not too sweet, moist and oh so delicious. I did add walnuts! Soo good! Thanks for sharing!
Katie Olesen says
Thanks Holli! I am so happy you enjoyed them!