Sourdough Banana Muffins
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Mmmm. The smell of my house when something is baking in the oven.
I love when my house smells like these banana muffins. Something about the banana and butter, and the fact that these little muffins of mine will soon be eaten up by hungry little children and a husband who asks me for banana bread all the time.
You’ll love these muffins as well.
They are easy to make, have an excellent topping (which is optional but I highly recommend it), and the added bonus is this recipe uses up some of your coveted sourdough starter you work so hard to feed and maintain on the daily.
So let’s get to it.
Ingredients for the muffins:
Bananas: You will want 3 VERY ripe bananas for these muffins. The riper they are the more sweetness your muffins will have.
Flour: I used an organic AP flour but you could use bread flour or even sub 1:1 gluten free flour if that is your jam.
Baking Powder
Baking Soda
Cinnamon
Nutmeg
Salt: Redmond’s Real Salt is an excellent choice or Celtic Sea Salt is my number two choice.
Butter: I use a salted sweet cream butter in all my recipes (just say no to natural added flavors in unsalted butter) but I feel like you could sub butter for avocado oil or even coconut oil if you really wanted to.
Cane Sugar
Brown Sugar
Egg: When I initially made this recipe I was low on eggs so I subbed the egg for applesauce and I would 10/10 recommend that substitution to you as well.
Sourdough Starter: You can use active or discard starter in this recipe. Either will work perfectly fine and should not alter the texture of the muffins. You will need an active starter to make this recipe as well, if you don’t have one you can check out my sourdough starter 101 guide to get you started.
Vanilla Extract
Add ins: Chopped walnuts or chocolate chips are an excellent choice. I often make these muffins with chopped walnuts and they are a huge hit.
Ingredients for the topping:
Butter: Salted butter here again is a great choice.
Brown Sugar: Organic brown sugar would work great or you could even sub coconut sugar here.
Flour
Rolled Oats: I always buy a big bag of organic sprouted rolled oats from Costco on a monthly basis. Between baking and =making oatmeal for my kids, this bag is worth it.
Cinnamon
How To Make Sourdough Banana Muffins
Preheat the oven to 375F and line your muffin tin with your liners. I love using the unbleached liners from If You Care.
Melt your butter for your topping in a saucepan over low heat.
Stir in flour and oats. Add in your cinnamon and sugar. Mix well to combine. Remove from heat and set aside.
In the bowl of your stand mixer cream together your butter and sugars. This should take about 4 minutes before mixture is light and airy. Next you will add in your bananas, vanilla extract, sourdough starter, and eggs (or applesauce). Turn mixer on low and mix for two minutes.
Slowly add in your dry ingredients. I usually just add as I go with my mixer turned off, but you can add all dry ingredients to a bowl and combine before you add to your mixer. Turn your mixer on low speed and mix until combined.
Turn off the mixer and stir in your walnuts or chocolate chips with a silicone spatula.
Divide the batter between the muffin liners and add on the topping.
Bake in your preheated over for about 23 minutes until the center is baked thorough and a toothpick comes out clean.
You can store these in an airtight container for 3-4 days or in the fridge for about a week. They are especially delicious straight out of the oven or warmed up in the toaster oven with a slab of butter on them.
I hope these Sourdough Banana Muffins bring you joy in the kitchen and your family begs you to make more.
If you make this I would love to hear what you thought! Tag me on social media or send me a message about what you thought about this Sourdough Banana Muffin recipe!
Sourdough Banana Muffins
Ingredients
- 2 cups of flour
- 1 cup of sourdough starter
- 2 tsp baking powder
- 2 tsp baking soda
- 1/2 tsp nutmeg
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup cane sugar
- 1/2 cup brown sugar
- 6 tbsp of butter (softened to room temp)
- 3 ripe bananas
- 1 egg or 1/4 cup of applesauce
- 2 tablespoons vanilla extract
- 1/2 cup of walnuts or chocolate chips
- 3 tbsp of butter
- 1/4 cup of brown sugar or coconut sugar
- 1/4 cup flour
- 1 tsp cinnamon
- 4 tbsp of rolled oats
Instructions
- Preheat oven to 375F and line a muffin tin with liners. I use an unbleached liner from If You Care.
- Start making your topping by adding 3 tbsp of butter to a saucepan on low. Once butter is melted add in flour, rolled oats, brown sugar, and cinnamon. Stir to combine. Remove from heat and set aside.
- In the bowl of your stand mixer cream together your butter and sugars four about 4 minutes. Add in your bananas, vanilla extract, sourdough starter, and eggs (or applesauce). Turn mixer on low and mix for about 2 minutes.
- Turn off mixer and slowly add in your dry ingredients. Additionally you can add all your dry ingredients to a bowl to combine prior to this step, and then add everything straight from a bowl to the bowl of your stand mixer.
- Turn your mixer on low and mix until well combined.
- Turn off your mixer and add in walnuts or chocolate chips with a silicone spatula.
- Divide the batter between the tins and add with your topping.
- Bake in your preheated oven for about 23 minutes until center is baked through and a toothpick comes out clean.