These Sourdough Banana Muffins are fluffy, moist, and packed with banana flavor! They are a perfect way to use up extra sourdough starter and make a delicious treat.
I love how easy it is to whip these up. Plus, the smell of baking bananas fills my kitchen, making it feel like a cozy cafe at home! Enjoy them with a cup of coffee! ☕️
Key Ingredients & Substitutions
Ripe Bananas: Use ripe bananas as they add natural sweetness and moisture. If you don’t have any ripe ones, you can quickly ripen bananas in the oven at 300°F (150°C) for about 15-20 minutes.
Sourdough Starter: This recipe works with active sourdough or discard. If you don’t have any starter, plain yogurt or buttermilk can be a good substitute, though it may change the flavor slightly.
Walnuts/Pecans: While I love walnuts for their crunch, you can easily replace them with pecans, almonds, or even omit nuts for a nut-free version. Dried fruits like raisins or chocolate chips can also be fun additions!
Cinnamon: If you’re a cinnamon fan, add it in! If not, you can skip it or try other spices like nutmeg or pumpkin spice for a different twist.
What’s the Best Way to Ensure Moist Muffins?
To make sure your muffins come out super moist, avoid overmixing the batter. When combining wet and dry ingredients, mix just until you see no more flour. This helps keep your muffins tender and fluffy!
- Start with ripe bananas; their moisture is key to softness.
- Remember to let the muffins cool slightly before digging in. They continue to steam a bit as they cool, which helps retain moisture.
- Overbaking can also dry them out, so keep an eye on the time!
How to Make Sourdough Banana Muffins
Ingredients You’ll Need:
Wet Ingredients:
- 1 cup ripe bananas, mashed (about 2 medium bananas)
- 1 cup active sourdough starter (unfed or discard)
- 2 large eggs
- 1/2 cup granulated sugar
- 1/3 cup vegetable or canola oil
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon (optional)
Add-ins:
- 1/2 cup chopped walnuts or pecans (plus extra for topping)
- Optional: 1/4 cup brown sugar for topping (for added crunch)
How Much Time Will You Need?
This recipe requires about 10 minutes of prep time and 20-25 minutes of baking time. Total time will be around 35-40 minutes, plus a little cooling time. It’s a quick and easy treat that will fill your kitchen with warm, delicious smells!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it heats up, line a muffin tin with paper liners or lightly grease the cups to prevent sticking.
2. Mix the Wet Ingredients:
In a large mixing bowl, combine the mashed bananas, sourdough starter, eggs, sugar, oil, and vanilla extract. Whisk everything together until the mixture is smooth and well combined.
3. Combine the Dry Ingredients:
In a separate bowl, sift together the flour, baking soda, baking powder, salt, and cinnamon (if using). This helps mix the dry ingredients evenly and adds some air to the flour.
4. Mix Wet and Dry Ingredients:
Gently fold the dry ingredients into the wet mixture using a spatula or wooden spoon. Stir just until there are no dry flour pockets; it’s okay if the batter is a bit lumpy. Overmixing can make the muffins tough!
5. Add the Nuts:
Carefully fold in the chopped walnuts or pecans into the batter. This adds a nice crunch and flavor to the muffins.
6. Fill the Muffin Cups:
Divide the batter evenly among the muffin cups, filling each one about 3/4 full. This gives them room to rise without overflowing.
7. Add the Toppings:
If you like, sprinkle some extra walnuts and a little bit of brown sugar on top of each muffin for a crunchy topping.
8. Bake the Muffins:
Place the muffin tin in the preheated 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.
9. Cool the Muffins:
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.
10. Serve and Enjoy:
These muffins are delicious warm or at room temperature. Enjoy them on their own or with a bit of butter spread on top!
These muffins have a wonderful moist crumb and a subtle tang from the sourdough starter, which perfectly complements the sweet banana flavor and crunchy nut topping. Happy baking!
Can I Use Frozen Bananas for This Recipe?
Absolutely! Frozen bananas work great in this recipe. Just thaw them in the fridge or at room temperature, then mash them up. They’ll be extra soft and sweet, perfect for muffins!
How Can I Make These Muffins Healthier?
You can reduce the sugar to 1/3 cup or swap granulated sugar for a natural sweetener like honey or maple syrup, adjusting the amount slightly since they are sweeter. You can also use whole wheat flour instead of all-purpose for added nutrition!
Can I Substitute the Sourdough Starter?
Yes, if you don’t have a sourdough starter, you can use plain yogurt or buttermilk as a substitute. Use the same amount (1 cup) for a similar texture, but it will change the flavor a bit!
What’s the Best Way to Store Leftover Muffins?
Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them! Just wrap individually in plastic wrap and place them in a freezer bag for up to 3 months. Thaw at room temperature when ready to enjoy!