These Sourdough Banana Muffins are moist, fluffy, and packed with sweet banana flavor. The sourdough gives them a fun twist that you’ll love!
Whenever I bake these, my kitchen smells amazing, and I can’t resist having a warm muffin with butter on top. They disappear fast, so I try to sneak a few extras! 😄
I enjoy making these muffins because they are so easy. You mix everything in one bowl and pop them in the oven—perfect for a quick breakfast or snack!
Key Ingredients & Substitutions
Ripe Bananas: Use overripe bananas for the best flavor and sweetness. If you don’t have ripe bananas, you can bake regular ones at 300°F for 15-20 minutes to speed up the ripening process.
Sourdough Starter: An active, unfed sourdough starter adds depth to the muffins. If you don’t have one, you can replace it with plain yogurt or buttermilk, but it will change the flavor slightly.
Sugar: I enjoy using brown sugar, as it gives a richer taste. If you’re looking to reduce sugar, consider using honey or maple syrup; just adjust the liquid in the recipe.
Oil or Butter: Vegetable oil keeps the muffins moist, but melted butter gives a rich flavor. You can also substitute coconut oil for a different twist.
Nuts: I like walnuts, but feel free to use pecans or omit nuts altogether for a nut-free version. You can also add chocolate chips if you’re feeling adventurous!
How Do I Ensure My Muffins Are Light and Fluffy?
Mixing properly is key to tender muffins. Here’s how to do it right:
- Mix wet ingredients separately from dry. Combine them gently to avoid developing too much gluten, which can make muffins dense.
- Don’t overmix! Stir just until you see no flour. A few lumps are okay. This keeps your muffins light and fluffy.
- Fill muffin cups to about 2/3 full to allow room for rising.
By following these tips, your Sourdough Banana Muffins will come out perfect every time!
Sourdough Banana Muffins
Ingredients you’ll Need:
- 1 cup ripe mashed bananas (about 2-3 bananas)
- 1 cup active sourdough starter (unfed, discard stage)
- 1/2 cup sugar (can be brown or white)
- 1/3 cup vegetable oil or melted butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- Optional: 1/2 cup chopped walnuts or pecans for topping or mixing in
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and 20-25 minutes for baking. You can expect a total of about 40-45 minutes, including cooling time before you get to enjoy these delicious muffins!
Step-by-Step Instructions:
1. Preheat and Prepare
Start by preheating your oven to 350°F (175°C). Line a muffin tin with paper liners to make removing the muffins easier once they’re done baking.
2. Mix Wet Ingredients
In a large mixing bowl, combine the ripe mashed bananas, sourdough starter, sugar, oil (or melted butter), egg, and vanilla extract. Mix well using a whisk or spatula until everything is combined and smooth.
3. Whisk Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until mixed well. This helps distribute the leavening agents evenly.
4. Combine Mixtures
Gently add the dry ingredients to the wet mixture. Use a spatula to fold them together until just combined—don’t worry about lumps! Overmixing can lead to dense muffins.
5. Add Nuts (Optional)
If you like, fold in half of the chopped walnuts or pecans at this stage for added crunch and flavor.
6. Fill Muffin Cups
Divide the batter evenly among the muffin cups. Fill each cup about two-thirds full to allow for rising. If you have any remaining nuts, sprinkle them on top of the batter in each cup for a nice finish.
7. Bake
Pop the muffin tin into the preheated oven and bake for 20-25 minutes. Keep an eye on them and use a toothpick to check for doneness—it should come out clean when they’re ready!
8. Cool and Enjoy
Once baked, remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy these muffins warm or at room temperature, and feel free to add a pat of butter for extra deliciousness!
These Sourdough Banana Muffins are sure to be a hit with their moist crumb and delightful sweetness. Perfect for breakfast, a snack, or dessert!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! You can substitute whole wheat flour, but it may make the muffins denser. To keep them fluffy, consider using half whole wheat and half all-purpose flour for a healthier option.
What Can I Substitute for Eggs?
If you need an egg substitute, you can use 1/4 cup of applesauce or mashed banana for each egg. This will keep your muffins moist while adding a bit of extra fruit flavor!
How Do I Store Leftover Muffins?
To store leftovers, keep them in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the muffins; just wrap them tightly and they’ll last for up to 3 months. Thaw overnight in the fridge when you’re ready to enjoy them!
Can I Add Chocolate Chips?
Yes! Chocolate chips make a delicious addition. Feel free to fold in about 1/2 to 1 cup of chocolate chips into the batter to give your muffins a sweet twist!
