The aroma of freshly baked muffins wafts through the kitchen, instantly lifting my spirits. I remember the first time I made Sourdough Banana Muffins; I was trying to use up some overripe bananas and my sourdough starter. As I mixed the ingredients, the familiar scent reminded me of cozy mornings spent at home. This recipe is special to me because it combines the tangy flavor of sourdough with the natural sweetness of bananas, creating a moist and delightful treat. Whether enjoyed with a cup of coffee or saved for an afternoon snack, these muffins bring joy to any moment.
why make this recipe
Making Sourdough Banana Muffins is a great way to use up ripe bananas and feed your sourdough starter. The unique flavors of sourdough and banana create a deliciously moist muffin that’s perfect for breakfast, a snack, or even dessert. Plus, they are simple to whip up, making them a fantastic choice for both beginner and seasoned bakers.
how to make Sourdough Banana Muffins
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 1 cup mashed ripe bananas (about 2–3 bananas)
- ½ cup sourdough starter (active or discard)
- ½ cup melted butter or coconut oil
- 1 cup brown sugar or coconut sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts or pecans
- ½ cup chocolate chips
- ¼ cup shredded coconut
- Turbinado sugar for topping (if not using crumb topping)
- ¼ cup all-purpose flour
- ¼ cup brown sugar
- ½ cup oats
- 2 tablespoons cold unsalted butter (cubed)
- ¼ teaspoon ground cinnamon
- Pinch of salt
Directions
- Prep: Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
- Mix the Dry Ingredients: In a bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Combine the Wet Ingredients: In a separate bowl, mix the mashed bananas, sourdough starter, melted butter (or coconut oil), brown sugar, eggs, and vanilla until smooth.
- Bring It Together: Gradually add the dry ingredients to the wet mixture. Stir until just combined. Fold in the nuts, chocolate chips, and shredded coconut.
- Fill the Muffin Tins: Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake: Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow them to cool for a few minutes before transferring to a wire rack.
how to serve Sourdough Banana Muffins
These muffins are delightful served warm. You can enjoy them plain, or spread a little butter on top. They also pair wonderfully with your favorite jam or a dollop of yogurt for a hearty breakfast.
how to store Sourdough Banana Muffins
Keep the muffins in an airtight container at room temperature for up to three days. For longer storage, place them in the refrigerator for up to a week or freeze them for up to three months. Just make sure to wrap them tightly before freezing.
tips to make Sourdough Banana Muffins
- Use overripe bananas for the best flavor and sweetness.
- Feel free to experiment with mix-ins, like dried fruits or different nuts.
- If you like a crunchy top, sprinkle a little turbinado sugar on the batter before baking.
variation
You can swap the bananas for other fruits like applesauce or pureed pumpkin for a different twist. Adjust spices accordingly to match the fruit used.
FAQs
- Can I use a different type of flour? Yes, you can substitute with whole wheat flour or gluten-free flour blends, but it may alter the texture slightly.
- What if I don’t have sourdough starter? You can still make these muffins by omitting the sourdough and using an extra banana or adding a splash of yogurt for moisture.
- How can I make these muffins healthier? Consider reducing the sugar amount, using whole grain flour, or adding in more nuts and seeds for extra nutrition.
Sourdough Banana Muffins
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 1 cup mashed ripe bananas (about 2–3 bananas)
- 0.5 cup sourdough starter (active or discard)
- 0.5 cup melted butter or coconut oil
- 1 cup brown sugar or coconut sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Mix-ins and Topping
- 0.5 cup chopped walnuts or pecans
- 0.5 cup chocolate chips
- 0.25 cup shredded coconut
- 2 tablespoons cold unsalted butter (cubed) For crumb topping
- 0.25 cup all-purpose flour For crumb topping
- 0.25 cup brown sugar For crumb topping
- 0.5 cup oats For crumb topping
- 0.25 teaspoon ground cinnamon For crumb topping
- 1 pinch salt For crumb topping
- 1 tablespoon Turbinado sugar For topping (optional)
Method
Preparation
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
Mixing
- In a bowl, whisk together the dry ingredients: flour, baking soda, baking powder, salt, and cinnamon.
- In a separate bowl, mix the wet ingredients: mashed bananas, sourdough starter, melted butter (or coconut oil), brown sugar, eggs, and vanilla until smooth.
- Gradually add the dry ingredients to the wet mixture. Stir until just combined. Fold in the nuts, chocolate chips, and shredded coconut.
Baking
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow them to cool for a few minutes before transferring to a wire rack.