Sourdough Banana Oat Muffins with Chocolate Chips

These sourdough banana oat muffins with chocolate chips are the perfect way to use up overripe bananas and sourdough discard in one go.

15 mins prep

22 mins bake

makes 12

12 ingredients

dairy free option

low waste

Soft, lightly sweet, and studded with chocolate chips, they come together in 15 minutes of hands-on time and bake in under 25 minutes. If you are looking for a wholesome, no-fuss bake that the whole family will enjoy, this is it.

Why You Will Love These Sourdough Banana Oat Muffins

There are two things I always seem to have too much of in my kitchen: overripe bananas and sourdough discard. This recipe uses both at the same time, which feels like a small victory. The oats add a gentle heartiness, the banana keeps everything moist and naturally sweet, and the chocolate chips make them feel like a proper treat rather than a virtuous snack.

They also freeze beautifully, which means you can make a batch on the weekend and have a ready-made breakfast or snack for the rest of the week. I use a stand mixer for convenience, but you can easily mix these by hand if you prefer.

Ingredients for Sourdough Oatmeal Muffins

Here is everything you will need:

• 100g sourdough starter (discard or active)
• 2 eggs
• 1 tsp vanilla extract
• 100g oats (rolled oats work best)
• 150g whole wheat flour (fresh milled if possible)
• 150g granulated cane sugar
• 125g neutral flavoured oil (avocado oil is my favourite)
• 60g milk or yoghurt
• 1/4 tsp salt
• 1 1/2 tsp baking powder
• 350g banana (approximately 3 ripe bananas)
• 100g chocolate chips, plus extra for topping

Substitutions

Flour

I use whole wheat, fresh milled flour and find the texture is wonderful. You could use all-purpose flour in the same quantity if that is what you have. I have not tested this recipe with gluten free flour, though based on similar recipes it may work with a good 1:1 gluten free blend. If you try it, I would love to hear how it goes.

Oil

Any neutral oil works here. Sunflower, rapeseed, or vegetable oil are all good budget-friendly alternatives to avocado oil, however be aware that some vegetable oils are highly processed and not as healthy as they seem. Melted coconut oil also works but will add a faint coconut flavour, and I have also used olive oil in the past – you don’t notice the flavour at all!

Milk or yoghurt

Both work equally well. For a dairy free version, use any plant-based milk or a dairy free yoghurt. Oat milk, almond milk, and soy milk all give good results.

Sugar

Granulated cane sugar is what I use, but soft light brown sugar adds a slightly deeper flavour if you would like to try that instead.

Chocolate chips

Swap for chopped dark chocolate, white chocolate chips, or leave them out entirely and add a handful of walnuts or pecans instead. For a dairy free version, choose dairy free chocolate chips.

How to Make Sourdough Discard Banana Muffins

You will need a stand mixer or a large mixing bowl and a wooden spoon, a 12-cup muffin tin, muffin liners, and a large cookie scoop for portioning.

Preheat your oven to 180°C fan (200°C conventional / 350°F). Line a 12-cup muffin tin with paper liners.

1. Add the bananas (no need to mash them first!), sourdough starter, eggs, and vanilla extract to the bowl of your stand mixer and mix briefly on low to mash the bananas and combine.
2. Add the oats, whole wheat flour, granulated cane sugar, oil, milk or yoghurt, salt, and baking powder. Mix on a low to medium speed until everything comes together into a smooth batter. Do not overmix.
3. Add chocolate chips and mix briefly until just combined.
4. Use a large cookie scoop to portion the batter into the lined muffin tin, filling each cup not quite to the top. Top each muffin with a few extra chocolate chips if you like.
5. Bake for 22 to 25 minutes, until a toothpick inserted into the centre of a muffin comes out clean. Ovens vary, so start checking at 22 minutes.
6. Leave the muffins in the tin for 5 minutes, then transfer to a wire rack to cool.

Serving Ideas for Your Sourdough Banana Oat Muffins

These muffins are lovely on their own, warm from the oven. They also work well alongside a bowl of yoghurt and fresh fruit for a more substantial breakfast, or packed into lunchboxes for school or work. A thin spread of nut butter on a split muffin is particularly good if you want something a little more filling.

Make Ahead, Storage, and Freezing

Room temperature: Store in an airtight container for up to 3 days.

Refrigerator: These muffins keep well in the fridge for up to 5 days. Let them come to room temperature before eating, or warm briefly in the microwave.

Freezer: These freeze really well. Once completely cooled, place them in a zip-lock bag or airtight container and freeze for up to 3 months. To thaw, leave at room temperature for a couple of hours.

Make ahead tip: You can mix the batter the night before and refrigerate it overnight. This will allow the batter to ferment a little, making the gluten in the flour more digestible. Scoop and bake straight from the fridge the next morning. You may need to bake the muffins for a few minutes longer, as the batter will be cold from the fridge.

More Sourdough Muffin Recipes

This recipe is based on my Sourdough Apple Oat Muffins, which is a wonderful autumn bake if you have apples to use up.

If you enjoy baking with discard, my round-up of all my sourdough discard muffin recipes is a good place to explore.

And if you are ready to bake a full loaf, do try my simple wholegrain French flour sourdough bread.

Sourdough Banana Oat Muffins: FAQs

Can I use active sourdough starter instead of discard?

Yes, you can use either. Active starter will give a very slightly lighter result, while discard with a stronger tang will add a little more depth of flavour. Both work well in this recipe.

Do I need to have ripe bananas?

The riper the better. Bananas that have turned brown or even black are ideal because their starches have converted to sugars, making the muffins sweeter and more moist.

Can I make these sourdough discard banana muffins dairy free?

Yes, simply swap the milk or yoghurt for a plant-based alternative such as oat milk, almond milk, or dairy free yoghurt, and use dairy free chocolate chips. The rest of the recipe is naturally dairy free.

Can I use quick oats instead of rolled oats?

Rolled oats are preferable as they give a better texture. Quick oats will absorb more liquid and can make the muffins slightly denser. Steel cut oats should not be used as they will not soften enough during baking.

Why are my muffins dense or gummy inside?

The most likely cause is that they needed a little more time in the oven. Because of the banana and oil content, these muffins can look done on the outside before the centre is fully baked. Always check with a toothpick or skewer and bake for the full 25 minutes if needed. Overmixing the batter can also contribute to a denser texture, so mix just until combined.

How long do sourdough banana muffins last?

At room temperature in an airtight container, they last 3 days. In the fridge, up to 5 days. In the freezer, up to 3 months.

Can I reduce the sugar?

Yes. Because the bananas provide natural sweetness, you could reduce the sugar to around 100g without significantly affecting the texture. Going lower than that may affect the structure of the muffins. In many of my muffin recipes, I use honey instead of sugar. In this recipe, you can use exactly the same amount of honey as you would sugar.

Looking for more discard ideas? My sourdough discard pancakes with fresh milled flour are a Saturday morning favourite in our house.

If you make these sourdough banana oat muffins, I would love to hear how they turned out. Leave a comment below and let me know if you made any substitutions. A star rating is also really helpful and means a lot.