These Sourdough Banana Muffins are a tasty and simple way to use up extra sourdough starter! They’re soft, fluffy, and packed with sweet banana flavor to brighten your day.
Honestly, they disappear fast in my house! I love having them for breakfast or a cozy snack with tea. Bonus points for making your kitchen smell amazing while they bake! 🍌
Key Ingredients & Substitutions
Bananas: Ripe bananas are essential for sweetness and moisture. If you don’t have bananas at the moment, you could use unsweetened applesauce or pureed pumpkin as an alternative, though it will change the flavor.
Sourdough Starter: You can use either active or discard sourdough starter. If you don’t have sourdough, plain yogurt or buttermilk can work well, but you’ll need to adjust the flour slightly to maintain the right dough consistency.
Sugars: The combo of granulated and brown sugar gives great flavor. You can use all brown sugar for a richer taste or a sugar substitute if you’re looking to cut down on calories, but be sure to check the conversion rates on sugar substitutes.
Flour: All-purpose flour works best, but you can swap in some whole wheat flour for added fiber. Just make sure to adjust the liquid a bit if the batter feels too thick.
Nuts: Walnuts or pecans add a nice crunch, but feel free to leave them out if you’re not a fan. Almonds or even chocolate chips could be great alternatives!
How Do You Keep Your Muffins Tender and Fluffy?
One crucial step in making muffins is to avoid overmixing your batter. Overmixing can lead to dense, tough muffins. Gently fold the dry ingredients into the wet mixture until just combined, so you still see some flour streaks. This will help keep your muffins soft and fluffy!
- Mix the wet ingredients until smooth, then add the dry ingredients.
- Use a spatula or wooden spoon to fold them together gently—no vigorous stirring!
- When you spot a few flecks of flour, stop mixing. It’s okay to have some lumps.
By following this simple tip, you’ll achieve wonderfully light and fluffy sourdough banana muffins! Happy baking!
How to Make Sourdough Banana Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 cup ripe mashed bananas (about 2-3 medium bananas)
- 1 cup active sourdough starter (unfed or discard)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/3 cup neutral oil (vegetable or canola oil)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 cup chopped walnuts or pecans (optional)
- Banana slices or walnut halves for topping (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 20-25 minutes to bake. Including cooling time, you should plan for about 45 minutes total before you can enjoy your warm, delicious muffins!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). If you haven’t already, line a 12-cup muffin tin with paper liners or lightly grease each muffin cup with some oil or cooking spray to prevent sticking.
2. Mix the Wet Ingredients:
In a large bowl, combine the ripe mashed bananas with the active sourdough starter, granulated sugar, brown sugar, oil, eggs, and vanilla extract. Use a whisk to mix everything together until it is smooth and well combined. This is where the banana magic happens!
3. Combine the Dry Ingredients:
In another bowl, sift together the all-purpose flour, baking soda, salt, and if you’re using it, the ground cinnamon. Mixing these dry ingredients helps ensure an even distribution of baking soda and spices in your batter.
4. Mix Dry and Wet Ingredients:
Gently fold the dry ingredients into the wet banana mixture using a spatula or wooden spoon until just combined. Be careful not to overmix—this will help keep your muffins soft and tender!
5. Add in the Nuts:
If you’re using chopped walnuts or pecans, gently fold them into the batter now. They add a lovely crunch and complement the banana flavor beautifully.
6. Fill the Muffin Cups:
Divide the batter evenly among the prepared muffin cups, filling each one about 3/4 full. If you’d like, place a slice of banana or a walnut half on top of each muffin for a special touch.
7. Bake:
Put the muffin tin in the oven and bake for 20-25 minutes. You’ll know they’re done when a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs attached.
8. Cool and Enjoy:
Once baked, remove the muffins from the oven and let them cool in the pan for about 10 minutes. Then transfer them to a wire rack to cool completely. These muffins are best enjoyed fresh but can be stored in an airtight container for up to 3 days or frozen for later!
Enjoy your delightful Sourdough Banana Muffins with your morning coffee or as a sweet treat any time of the day!
Can I Use Frozen Bananas for This Recipe?
Absolutely! Just make sure to thaw the frozen bananas and drain any excess liquid before mashing them. This will help maintain the right consistency for your muffins!
What If I Don’t Have Sourdough Starter?
No worries! You can substitute the sourdough starter with plain yogurt or buttermilk. Use 1 cup of either, and consider reducing the amount of flour slightly if the batter seems too liquidy.
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, wrap them tightly and freeze for up to 3 months. Just thaw at room temperature or warm them briefly in the microwave!
Can I Add Other Ingredients to the Muffins?
Definitely! Feel free to mix in chocolate chips, dried fruits, or different nuts for variety. Just keep in mind that adding too many extra ingredients may require adjusting the baking time slightly.
