Spinach Banana Sourdough Muffins

We’ve been making Sweet Spinach Banana Muffins for years, and they’re always a hit. These Spinach Banana Sourdough Muffins are based on my original recipe but with the added benefits and flavor of sourdough discard! My kids love them as a quick breakfast or easy snack, and I love that they are packed with nutrients.

Why You’ll Love Spinach Banana Sourdough Muffins

• Kid Friendly – Just like my Cinnamon Sugar Sourdough Muffins, these spinach banana muffins are a kid-friendly recipe that your whole family will love.
• Discard Recipe – Adding sourdough discard to these muffins gives them a great texture and mild tang (if you want). If you’re looking for another banana muffin recipe that incorporates sourdough discard, try these Sourdough Banana Muffins.
• Nutritious – These muffins are packed with spinach and whole wheat flour, making them not only delicious and nutritious! And if you want more healthy muffin recipes – you need to try my Sourdough Discard Bran Muffins or my Sourdough Zucchini Muffins too!

Sourdough Discard Tip: I keep a jar in my fridge that I continually add sourdough discard to. Discard is a by-product of your sourdough starter and there is no reason to throw it away. Instead, use it in incredible sourdough discard recipes where it adds moisture and great flavor. Use older, more tangy discard in savory recipes like these flaky sourdough biscuits and young/fresh discard in sweeter recipes like my favorite sourdough sugar cookie bars.

Important Ingredients

• Sourdough Discard: You can use fresh, bubbly sourdough starter or sourdough discard in this recipe. If you don’t mind a more pronounced sourdough flavor, use refrigerated discard up to a week or two old.  I always use 100% hydration sourdough discard.
• Bananas – Brown/black bananas have the most sugar, sweetness and banana flavor in them. Use black/brown bananas you have for the best banana muffins.
• Spinach – Fresh spinach works best in this recipe and produces the vibrant green color that your kids will love!
• Flour: I often use freshly milled whole wheat flour in this recipe. You can also use all-purpose flour.

See the recipe card for full information on ingredients and quantities

How to Make Spinach Banana Sourdough Muffins

Mix the Batter

Step 1: Use a large blender to combine bananas, eggs, Greek yogurt, milk, sugar, sourdough discard, vanilla extract, liquid coconut oil and spinach (Image 1). Blend on high until the mixture is smooth and creamy (Image 2).

Step 2: Whisk together dry ingredients in a separate bowl (Image 3). Pour the spinach-banana mixture into the bowl of dry ingredients (Image 4).

Step 3: Gently stir batter until only a few dry streaks remain (Images 5 & 6). These muffins will turn out best if you don’t over-mix the batter.

Note: I always use fresh spinach in these muffins. If you substitute with frozen spinach, you’ll need to account for the change in water content by adding a little more flour.

Prepare Muffin Tins

Step 4: Fill a greased muffin tin with prepared batter. I like to use this extra large cookie scoop for scooping muffin batter (Images 7 & 8).

Bake

Step 5: Bake sourdough discard spinach muffins for 16-18 minutes at 375ºF. You’ll know your muffins are fully baked when you insert a toothpick in the middle of a muffin and it comes out clean (Image 9). Enjoy!

How to Store Leftovers

Leftover sourdough muffins can be kept at room temperature in an airtight container for a few days. For best results, freeze muffins in a freezer-safe bag or airtight container. Microwave for about 30 seconds straight from the freezer or thaw to enjoy!

Frequently Asked Questions

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If you tried these Spinach Banana Sourdough Muffins or any other recipe on my website leave a 🌟 star rating and let me know how it went in the comments below. Happy Baking!