These Sourdough Banana Muffins are moist and fluffy, filled with ripe bananas and a hint of tang from the sourdough. Perfect for breakfast or a tasty snack!
Honestly, I think these muffins taste even better the next day. I love heating them up just a bit before enjoying! Plus, they’re a great way to use up leftover sourdough starter. Yum!
Key Ingredients & Substitutions
Ripe Bananas: Make sure your bananas are very ripe to bring out the natural sweetness. If you don’t have bananas, you can substitute with applesauce (1/2 cup) for moisture, but it will change the taste slightly.
Sourdough Starter: You can use either active or unused sourdough starter in this recipe. If you don’t have any, plain yogurt (1/2 cup) can give a similar tanginess, but it won’t add that unique sourdough flavor.
Brown Sugar: Brown sugar adds moisture and a lovely caramel flavor. If you prefer a lighter taste, you can use granulated sugar or coconut sugar instead.
Oil vs. Butter: Using oil makes the muffins moist, while butter adds a rich flavor. I usually opt for melted butter for its taste, but either works perfectly!
Chopped Nuts: Nuts add a nice crunch, but feel free to leave them out if you prefer. You can also substitute with chocolate chips for a sweeter twist!
How Do I Mix Everything Perfectly for Fluffy Muffins?
Mixing the batter correctly is key to fluffy muffins. Here’s how to do it right:
- Start with whisking the wet ingredients until well combined — this incorporates air that helps your muffins rise.
- When adding dry ingredients, fold them in gently with a spatula. Overmixing can make muffins dense and tough.
- A few lumps in the batter are okay! Just mix until you don’t see any dry flour — it’s better to under-mix than over-mix!
Whether you’re a beginner or a pro, these tips should help you achieve the best texture for your sourdough banana muffins. Enjoy baking!
Delicious Sourdough Banana Muffins
Ingredients You’ll Need:
- 1 cup ripe bananas (about 2 medium bananas), mashed
- ½ cup sourdough starter (discard or active, unfed)
- 2 large eggs
- ½ cup brown sugar, packed
- 1/3 cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup chopped walnuts or pecans (optional, plus extra for topping)
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and around 20-25 minutes for baking. Plus, you’ll want a little time for cooling. Overall, you can have these delicious muffins ready in about 45 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or give it a good grease to prevent sticking.
2. Mix the Wet Ingredients:
In a large bowl, combine the mashed bananas with the sourdough starter, eggs, brown sugar, oil (or melted butter), and vanilla extract. Whisk everything together until it’s nice and smooth.
3. Combine the Dry Ingredients:
In a separate bowl, sift together the flour, baking soda, baking powder, cinnamon, and salt. This helps to evenly distribute the leavening agents and spices!
4. Mix It All Together:
Gradually fold the dry ingredients into the wet banana mixture using a spatula. Mix only until everything is just combined; a few lumps are totally okay! Be careful not to overmix, or your muffins could turn out dense.
5. Add the Nuts:
If you’re using nuts, gently fold in the chopped walnuts or pecans now for a crunchy bite.
6. Fill the Muffin Cups:
Evenly divide the batter among the muffin cups, filling each one about 3/4 full. This allows enough room for them to rise.
7. Add Toppings:
If you like, sprinkle some extra chopped nuts on top of each muffin for an added crunch!
8. Bake the Muffins:
Pop the muffin tray into the oven and bake for 20-25 minutes. They’re done when a toothpick inserted in the middle comes out clean.
9. Cool and Enjoy:
Take the muffins out of the oven and let them sit in the pan for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely. Enjoy them warm or at room temperature!
10. Storing the Muffins:
If you have any left (which is unlikely!), these muffins freeze well. Just wrap them tightly and pop them in the freezer for a delicious treat anytime!
These Sourdough Banana Muffins are perfect with their tender crumb and the natural sweetness of bananas balanced by a slight tang from the sourdough. They make for a fantastic breakfast or snack! Happy baking!
Can I Use Unripe Bananas for This Recipe?
It’s best to use ripe bananas for optimal sweetness and flavor. If your bananas aren’t quite ripe, you can place them in a paper bag for a day or two to speed up the ripening process.
What If I Don’t Have Sourdough Starter?
No problem! You can substitute the sourdough starter with ½ cup of plain yogurt, but keep in mind the flavor won’t be the same. Alternatively, using buttermilk as a substitute can also work well!
How Do I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them – just make sure they’re wrapped tightly. Thaw them at room temperature or pop them in the microwave for a few seconds to warm them up!
Can I Add Other Mix-Ins?
Absolutely! You can add chocolate chips, dried fruit, or even shredded coconut for additional flavor and texture. Just be mindful of how much you add, as too many mix-ins can affect the muffin’s ability to rise properly!
