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    Home » Breakfast

    Sourdough Banana Muffins

    Published: February 15, 2023 - Last updated: February 14, 2023 by Erika

    Jump to Recipe
    sourdough banana muffins pin.

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. See my disclosure.

    Sourdough Banana Muffins are a tasty and easy way to use up overripe bananas and leftover sourdough starter. The addition of sourdough starter gives them a tangy flavor that sets them apart from traditional banana muffins. Try this recipe for a fun twist on a classic favorite that's sure to please.

    muffin cut in half with butter on it.
    Jump to:
    • Why You'll Love This Recipe
    • Ingredients You'll Need
    • Step-By-Step Instructions
    • Expert Tips
    • Variations
    • Storing & Freezing
    • Recipe FAQ's
    • More Banana Recipes You'll Love
    • Sourdough Banana Muffins

    Check out my Pumpkin Banana Muffins and my Orange Cranberry Muffins for more delicious muffin recipes!

    Sourdough banana muffins are a delicious and easy-to-make treat that make use of ripe bananas and sourdough starter. With a delicious blend of brown sugar, oil, eggs, vanilla, and cinnamon, these muffins are a perfect breakfast or snack.

    These ingredients are combined to create a moist and flavorful muffin with a tangy sourdough taste. This recipe is a great way to use up ripe bananas and a fun twist on traditional banana muffins.

    muffin on a white plate.

    Why You'll Love This Recipe

    • Great taste. The muffins have a tangy flavor from the sourdough starter, which pairs perfectly with the sweetness of the bananas and light brown sugar. The addition of cinnamon also adds a warm and cozy flavor.
    • Easy to make. The recipe is straightforward and simple to follow, making it a great option for novice bakers. Plus, it doesn't require any special equipment or techniques.
    • Uses overripe bananas. This recipe is an excellent way to use up those overripe bananas that are too soft to eat but are perfect for baking.
    • Versatile. These muffins can be enjoyed as a quick breakfast or snack, and they also make for a great on-the-go option.

    Ingredients You'll Need

    sourdough banana muffins labeled ingredients.
    • Light Brown Sugar: Used to sweeten the muffins and add moisture.
    • Canola Oil: Adds moisture to the muffins while keeping them light and fluffy.
    • Eggs: A binding agent that help hold the muffins together.
    • Vanilla Extract: Adds a sweet, fragrant flavor to the muffins.
    • Ripened Mashed Banana: Adds natural sweetness and moisture to the muffins.
    • Flour: The base ingredient in the muffins, providing structure and stability.
    • Sea Salt: A pinch of sea salt enhances the flavor of the muffins by balancing out the sweetness.
    • Baking Soda: Helps the muffins to rise.
    • Baking Powder: A leavening agent that helps the muffins rise and become light and fluffy.
    • Ground Cinnamon: Adds a warm, comforting flavor to the muffins and pairs well with the banana flavor.

    Step-By-Step Instructions

    four image process making sourdough banana muffins.
    two image process making sourdough banana muffins.

    Step 1:

    Preheat the oven to 375 degrees F. Grease a muffin tin or line it with muffin liners.

    Step 2:

    In a large mixing bowl, whisk together the light brown sugar, canola oil, eggs, vanilla extract and banana until smooth.

    Step 3:

    Add the sourdough discard and stir until fully incorporated.

    Step 4:

    In a separate mixing bowl, combine the flour, sea salt, baking soda, baking powder, and cinnamon.

    Step 5:

    Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Set the batter aside to rest for 10 minutes.

    Step 6:

    Spoon the batter into the muffin liners, filling each cup about ¾ full.

    Step 7:

    Bake the muffins for 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

    Step 8:

    Remove the muffins from the oven and let them cool in the muffin tin for 5 minutes. Transfer the muffins to a wire rack and let them cool completely.

    NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!

    top view of two muffins on a white plate.

    Expert Tips

    • Use ripe bananas. Use bananas that are fully ripened and have a lot of brown spots on the skin. They will be sweeter and have more natural moisture, which will result in a more flavorful and moist muffin.
    • Don't overmix the batter. Overmixing the batter can cause the muffins to be tough and dense. Mix the wet and dry ingredients until just combined.
    • Let the batter rest. Let the batter rest before baking. This will help activate the leavening agents and result in a more tender muffin.
    • Use muffin liners. Use muffin liners to prevent the muffins from sticking to the pan.
    • Don't overbake the muffins. Bake the muffins until a toothpick inserted into the center of a muffin comes out clean. Overbaking can result in dry muffins.

    Variations

    • Chocolate Chip Banana Muffins: Add ½ to 1 cup of chocolate chips to the batter.
    • Nutty Banana Muffins: Add ½ to 1 cup of chopped nuts such as pecans, walnuts or almonds to the batter.
    • Blueberry Banana Muffins: Add 1 cup of fresh or frozen blueberries to the batter.
    • Spiced Banana Muffins: Add ½ teaspoon of ground nutmeg, ½ teaspoon of ground ginger, and ¼ teaspoon of ground cloves to the batter along with the ground cinnamon.
    • Streusel Topped Banana Muffins: Add a streusel topping made of ¼ cup flour, ¼ cup brown sugar, ¼ cup cold butter, and ½ teaspoon ground cinnamon to the muffins before baking.
    • Carrot Banana Muffins: Add 1 cup of grated carrots to the batter.
    • Lemon Blueberry Banana Muffins: Add 1 tablespoon of lemon zest and 1 cup of fresh or frozen blueberries to the batter.

    Storing & Freezing

    Storing: Place the muffins in an airtight container or resealable plastic bag. Store them at room temperature for up to 3 days.

    Freezing: Wrap the muffins individually in plastic wrap or aluminum foil and place them in a resealable plastic bag. Freeze them for up to 3 months. To thaw frozen muffins, remove them from the freezer and let them come to room temperature before serving.

    Recipe FAQ's

    Can I use a different type of flour instead of all-purpose flour?

    Yes, you can use other types of flour such as whole wheat flour, spelt flour, or a gluten-free flour blend. Keep in mind that using different types of flour can affect the texture and flavor of the muffins.

    Can I use a different type of oil instead of canola oil?

    Yes, you can use other neutral-tasting oils such as vegetable oil, grapeseed oil, or avocado oil.

    Can I replace the brown sugar with white sugar?

    Yes, you can use white sugar instead of brown sugar. However, keep in mind that brown sugar adds moisture and a caramel-like flavor to the muffins.

    How do I know if my sourdough starter is active?

    You can check if your sourdough starter is active by doing a float test. Drop a teaspoon of the starter into a glass of water. If the starter floats, it is active and ready to use.

    Can I use frozen bananas to make the muffins?

    Yes, you can use frozen bananas. Let them thaw completely and drain any excess liquid before using them in the recipe.

    Can I make these muffins without a sourdough starter?

    Yes, you can make banana muffins without a sourdough starter. Simply replace the sourdough starter with an equal amount of all-purpose flour and add ½ teaspoon of baking soda to the recipe.

    More Banana Recipes You'll Love

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      Banana Pudding Tacos
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      Banana Pudding Jars

    If you love this recipe, please leave a comment with a five-star rating — or simply hit the five-star button in the recipe card. Don't forget to signup for my newsletter.

    sourdough banana muffins thumbnail picture.

    Sourdough Banana Muffins

    Erika
    Sourdough banana muffins are a tasty and easy way to use up overripe bananas and leftover sourdough starter. The addition of sourdough starter gives them a tangy flavor that sets them apart from traditional banana muffins. Try this recipe for a fun twist on a classic favorite that's sure to please.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 25 mins
    Cook Time 25 mins
    Total Time 50 mins
    Course Breakfast
    Cuisine American
    Servings 12
    Calories 280 kcal

    Ingredients
      

    • ¾ cup light brown sugar packed
    • ⅔ cup canola oil
    • 2 large eggs
    • 2 teaspoons vanilla extract
    • 1 ¼ cup ripened mashed banana about 3 bananas
    • ½ cup sourdough discard
    • 1 ¾ cups all-purpose flour
    • ½ teaspoon fine sea salt
    • 1 teaspoon baking soda
    • ¼ teaspoon baking powder
    • ½ teaspoon ground cinnamon
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    Instructions
     

    • Preheat the oven to 375 degrees°F. Grease a muffin tin or line it with muffin liners.
    • In a large mixing bowl, whisk together the light brown sugar, canola oil, eggs, vanilla extract and banana until smooth.
    • Add the sourdough discard and stir until fully incorporated.
    • In a separate mixing bowl, combine the flour, sea salt, baking soda, baking powder, and cinnamon.
    • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Set the batter aside to rest for 10 minutes.
    • Spoon the batter into the muffin liners, filling each cup about ¾ full.
    • Bake the muffins for 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
    • Remove the muffins from the oven and let them cool in the muffin tin for 5 minutes. Transfer the muffins to a wire rack and let them cool completely.

    Notes

    • Use ripe bananas. Use bananas that are fully ripened and have a lot of brown spots on the skin. They will be sweeter and have more natural moisture, which will result in a more flavorful and moist muffin.
    • Don't overmix the batter. Overmixing the batter can cause the muffins to be tough and dense. Mix the wet and dry ingredients until just combined.
    • Let the batter rest. Let the batter rest before baking. This will help activate the leavening agents and result in a more tender muffin.
    • Use muffin liners. Use muffin liners to prevent the muffins from sticking to the pan.
    • Don't overbake the muffins. Bake the muffins until a toothpick inserted into the center of a muffin comes out clean. Overbaking can result in dry muffins.
    • Storing: Place the muffins in an airtight container or resealable plastic bag. Store them at room temperature for up to 3 days.
    • Freezing: Wrap the muffins individually in plastic wrap or aluminum foil and place them in a resealable plastic bag. Freeze them for up to 3 months. To thaw frozen muffins, remove them from the freezer and let them come to room temperature before serving.

    Nutrition

    Calories: 280kcalCarbohydrates: 30gProtein: 3gFat: 13gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 10mgSodium: 208mgPotassium: 37mgFiber: 1gSugar: 12g

    All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.

    Keyword Sourdough Banana Muffins, Sourdough Discard Banana Muffins
    Tried this recipe?Let us know how it was!

    Enjoy!

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    Welcome!

    I'm Erika! I'm so glad you're here. I live in Arizona where the sun is always shining! I'm a mom of four who loves spending time in the kitchen cooking, baking and eating!

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