These Sourdough Banana Muffins are a perfect treat for breakfast or snack time! They’re soft, fluffy, and packed with the sweet flavor of ripe bananas and a touch of tang from sourdough.
I love how these muffins are super easy to make with leftover sourdough starter. Plus, they fill your kitchen with the best aroma! You won’t be able to resist having a second one! 🍌
Key Ingredients & Substitutions
Ripe Bananas: Use well-ripened bananas for the best flavor and sweetness. If you don’t have ripe bananas, you can bake unripe ones at 300°F for about 30 minutes to speed up the ripening process!
Sourdough Starter: You can use active or discard sourdough starter. If you’re out of starter, replace it with 1 cup of plain yogurt or applesauce to maintain moisture and tang.
Oil or Butter: I prefer melted butter for richness, but vegetable oil works great for a lighter texture. If you’re looking for dairy-free options, coconut oil is a lovely alternative.
Nuts: Walnuts or pecans add a nice crunch. If you have nut allergies, feel free to skip the nuts or substitute with chocolate chips for a treat!
How Do I Ensure My Muffins Are Perfectly Moist?
To achieve moist and fluffy muffins, the key is to avoid overmixing. When combining wet and dry ingredients, mix just until they come together. A few lumps are okay! Also, make sure your ingredients, like bananas and egg, are at room temperature for better integration.
- Preheat oven fully before baking for even cooking.
- Use freshly measured flour for accuracy. Too much flour can lead to dryness.
- Let the muffins cool slightly in the pan to retain moisture before transferring to a wire rack.
Enjoy making these Sourdough Banana Muffins! They’re not only tasty but also a great way to use up that extra sourdough starter!
How to Make Sourdough Banana Muffins
Ingredients You’ll Need:
- 1 cup ripe bananas, mashed (about 2 medium bananas)
- 1 cup active (or discard) sourdough starter (unfed, at room temperature)
- ½ cup granulated sugar
- 1/3 cup vegetable oil or melted butter
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1½ cups all-purpose flour
- ½ cup chopped walnuts or pecans (plus extra for topping)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, followed by 18-22 minutes of baking time. Once the muffins are baked, let them cool for about 5 minutes in the pan before moving them to a wire rack to cool completely. You’ll be enjoying these treats in no time!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While that’s warming up, prepare a 12-cup muffin tin by lining it with paper liners or lightly greasing the cups.
2. Mix the Wet Ingredients:
In a large mixing bowl, combine the mashed bananas, sourdough starter, granulated sugar, vegetable oil (or melted butter), egg, and vanilla extract. Stir everything together until it’s fully mixed and smooth. This mixture is the base of your muffins.
3. Prepare the Dry Ingredients:
In another bowl, whisk together the flour, baking soda, baking powder, and salt. This helps to ensure that the baking soda and powder are evenly distributed throughout the flour.
4. Combine Wet and Dry Mixtures:
Slowly add the flour mixture to the banana mixture, folding gently. Mix just until combined; it’s okay if there are a few lumps. Overmixing can make the muffins tough, so be careful!
5. Add Nuts:
Next, fold in the chopped walnuts or pecans, saving a few to sprinkle on top of the muffins for a delightful crunch.
6. Fill the Muffin Tin:
Divide the muffin batter evenly among the prepared muffin cups, filling each about 3/4 full to allow for rising during baking.
7. Top with Nuts:
Sprinkle the reserved nuts on top of the muffin batter in each cup for that extra nutty goodness.
8. Bake:
Place the muffin tin in the preheated oven and bake for 18-22 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean.
9. Cool and Enjoy:
Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy these delicious, moist muffins as a breakfast treat or snack!
Happy baking!
Can I Use Frozen Bananas for This Recipe?
Absolutely! Frozen bananas work great in this recipe. Just make sure to thaw and drain excess moisture before mashing them to maintain the right batter consistency.
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you want to keep them fresh longer, you can refrigerate them for up to a week or freeze for up to 3 months!
What Can I Use Instead of Nuts?
If you or someone you are serving has nut allergies, you can simply omit the nuts or substitute them with chocolate chips, dried fruit, or even shredded coconut for added texture and flavor!
Can I Use Whole Wheat Flour?
Yes, you can substitute up to half of the all-purpose flour with whole wheat flour for a healthier option. Just keep in mind that it might yield a denser muffin, so you may need to adjust the liquid slightly if the batter seems too thick.
