Sourdough Banana Pineapple Muffins

These sourdough banana cupcakes are soft, moist, and full of cozy homemade flavor. Ripe bananas add natural sweetness, while sourdough discard gives a gentle tang that perfectly balances the richness. Light, fluffy, and finished with your favorite frosting, they’re a delicious way to use up extra bananas and sourdough starter—perfect for brunch, dessert, or an afternoon treat.

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Fun Facts:

•Banana muffins were originally popularized as a way to use overripe bananas and reduce food waste.

• The riper the banana, the sweeter the muffin—brown-spotted bananas have more natural sugar.

• Banana muffins freeze exceptionally well, making them a favorite for meal prep and quick breakfasts.

• They’re often mistaken for cupcakes, but banana muffins usually contain less sugar and no frosting.

• Adding bananas helps keep muffins moist for days without needing extra oil or butter.

Why We Love This Recipe:

It’s a delicious way to use up ripe bananas and sourdough discard. The tropical flavors from pineapple and coconut make it extra special. You can customize the sourdough rest time for mild or deeper flavor. The muffins bake up soft, moist, and tender every time. Perfect for breakfast, snacks, or freezing for later.

How to make Sourdough Banana Pineapple Muffins

Step 1: In a large bowl, cream together the butter and sugar until light and fluffy.

Step 2: Beat in the eggs, one at a time. Stir in the vanilla until combined.

Step 3: Mash the ripe bananas, then mix them into the batter along with the pineapple and sourdough discard until smooth.

Step 4: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Step 5: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing.

Step 6: Gently fold in the coconut and pecans.

Step 7: Cover the bowl and let the batter rest at room temperature for 30 minutes to allow the sourdough flavor to develop and the flour to fully hydrate.

Step 9: Divide the batter evenly among the muffin cups, filling each about ¾ full.

Step 8: Preheat oven to 325°F (162°C)

Step 10: Add additional pecans, coconut or chocolate chips on top.

Step 11: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Great for breakfast or snacking! Enjoy!

Sourdough Banana Muffins

Breakfast

Servings: 24

Prep Time: 15 minutes

Total Time: 1 hour

Ingredients:

  • 1/2 cup butter

  • 1 cup sugar

  • 2 ripe bananas

  • 1 cup diced pineapple

  • 1/2 cup coconut

  • 2 cup all-purpose flour

  • 1/2 sourdough discard

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 teaspoon vanilla

  • 1/2 cup pecans

  • 2 eggs

Instructions:

  1. In a large bowl, cream together the butter and sugar until light and fluffy.

  2. Beat in the eggs, one at a time. Stir in the vanilla until combined.

  3. Mash the ripe bananas, then mix them into the batter along with the pineapple and sourdough discard until smooth.

  4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt

  5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing.

  6. Gently fold in the coconut and pecans.

  7. Cover the bowl and let the batter rest at room temperature for 30 minutes to allow the sourdough flavor to develop and the flour to fully hydrate.

  8. Preheat oven to 325°F (162°C)

  9. Divide the batter evenly among the muffin cups, (about 24 regular muffins) filling each about ¾ full.

  10. Top with extra pecans, coconut or chocolate chips (optional)

  11. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

  12. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.