Muscle Momma Sourdough

What you need (Protein) + What you Want (Muffins)!

These protein sourdough discard banana bread muffins really do hit both what you need and what you crave. They’re naturally sweet from ripe bananas with a little boost from protein powder, so you end up with soft, moist banana muffins that taste like a treat but also keep you satisfied. It’s one of my favorite ways to use up sourdough discard and turn it into something the whole family will love—whether that’s a quick breakfast, a healthier snack, or even a little meal prep for the week.

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Step-by-Step: Protein Sourdough Discard Banana Bread Muffins

1) Mix the batter

Wet bowl:

• Mash 250g (1 cup) over ripe bananas until mostly smooth.
• Whisk in 120g (½ cup) sourdough discard, 140g (½ cup) Greek yogurt (0% or 2%), 2 large eggs, 60g (¼ cup) maple syrup, 42g (3 tbsp) melted butter, and 1 tsp vanilla until well combined.

Dry bowl:

• Whisk 120g (1 cup) all-purpose flour, 60g (½ cup) whole wheat flour, 35g (1 scoop) good tasting whey protein powder (I used this Ghost Cinnabon flavor), 2 tsp baking soda, ½ tsp baking powder, ½ tsp salt, and 1 tsp cinnamon.

Combine:

• Fold dry ingredients into wet ingredients until just combined (no dry pockets).
• Stir in 90g (½ cup) chocolate chips and/ or chopped nuts (optional).

2) Add to muffin tins

• Line a 12-cup muffin tin; lightly spray liners.
• Divide batter evenly, filling each cup about ¾ full (a heaping ¼-cup scoop).
• Optional: sprinkle a few extra chips or chopped nuts on top.

3) Bake & cool

• Bake at 350°F (175°C) for 18–22 minutes, until a toothpick comes out clean or with a few moist crumbs.
• Cool 5 minutes in the pan, then move muffins to a cooling rack to finish.
• Enjoy warm, or let cool completely for meal prep and freezing.

Quick tips:

• Don’t overmix; stop as soon as the dry bits disappear.
• Using plant-based protein? You may need to add 2–3 tbsp milk for extra moisture.

If You Liked These, Try These Next

If these protein sourdough discard banana muffins hit the spot, here are a few more recipes you’ll love:

• Pumpkin Spice Sourdough Muffins – cozy fall flavor with the perfect soft crumb.
• Protein Sourdough Waffles – crisp on the outside, fluffy inside, and freezer-friendly.
• Protein Sourdough Bagels – chewy, hearty, and packed with extra staying power.

These recipes are just as simple and beginner-friendly, while giving you that same balance of what you need (protein) and what you want (something delicious).

Sourdough Protein Banana Bread Muffins

Moist and protein-packed, these Protein Sourdough Discard Banana Muffins are a healthy twist on classic banana bread. With double the protein of regular muffins, they’re the perfect make-ahead breakfast or snack.

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Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: easy sourdough muffins, healthy banana bread muffins, protein banana muffins, refined sugar free banana bread, sourdough banana bread, sourdough discard protein banana bread

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 12 muffins

Calories: 198kcal

Equipment

• Medium Mixing Bowl
• fork (for mashing bananas)
• Dough Whisk
• Kitchen Scale
• Muffin tin liners
• 12 Cup Muffin Tin
• Cooling rack
• Teaspoon Measuring spoons

Ingredients

• 250 g mashed over ripe bananas about 2 bananas
• 120 g sourdough discard (unfed)
• 140 g Greek yogurt (0% or 2%) I like Fage brand
• 2 large eggs
• 60 g pure maple syrup
• 42 g melted butter 3 tbsp
• 2 tsp vanilla extract
• 120 g all-purpose flour
• 60 g whole wheat flour
• 35 g whey protein powder good tasting – I used this Cinnabon flavor
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp cinnamon
• 90 g mix ins (45g chocolate chips and/or 45g chopped nuts) optional

Instructions

• Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners and lightly grease it.
• Mash bananas: In a large bowl, mash 240g over ripe bananas until smooth.
• Mix wet ingredients: Add 120g sourdough discard,140g Greek yogurt, 2 large eggs, 60g maple syrup, 42g melted butter, and 2 tsp vanilla extract. Whisk until smooth.
• Mix dry ingredients: In another bowl, whisk together 120g all-purpose flour, 60g whole wheat flour, 35g good tasting whey protein powder, 1 tsp baking soda, ½ tsp baking powder, ½ tsp salt, and 1 tsp cinnamon.
• Combine: Gently fold the dry mixture into the wet ingredients until just combined. Stir in 90g chocolate chips and/or walnuts if using.
• Fill tins: Grease muffin tin or liners and divide batter evenly among the 12 muffin cups (about ¾ full).
• Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
• Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.

Video

Notes

I use a kitchen scale for most of my baking measurements, but since I know some bakers prefer cups, I’ve added those conversions right into the blog post for you.

Nutrition

Calories: 198kcal | Carbohydrates: 25.8g | Protein: 7.8g | Fat: 7.7g