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.
Jump to:
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.
Get updates on the latest posts and more from The Sunshine Bite straight to your inbox.
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.
Why You'll Love This Recipe
- 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.
- 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.
- This recipe is an excellent way to use up those overripe bananas that are too soft to eat but are perfect for baking.
- 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
- 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
Step 1: Preheat the oven to 375 °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!
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: Add ½ to 1 cup of chocolate chips to the batter.
- Nutty: Add ½ to 1 cup of chopped nuts such as pecans, walnuts or almonds to the batter.
- Blueberry: Add 1 cup of fresh or frozen blueberries to the batter.
- Spiced: 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: 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: Add 1 cup of grated carrots to the batter.
- Lemon Blueberry: 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
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.
Yes, you can use other neutral-tasting oils such as vegetable oil, grapeseed oil, or avocado oil.
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.
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.
Yes, you can use frozen bananas. Let them thaw completely and drain any excess liquid before using them in the recipe.
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
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
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
Instructions
- Preheat the oven to 375°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
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.
Enjoy!
Leave a Reply