These Sourdough Banana Muffins are a tasty twist on the classic! They’re moist and fluffy, with a lovely banana flavor kicked up by a hint of tang from the sourdough.
Honestly, these muffins make the perfect breakfast or snack. I love pairing them with a hot cup of coffee while pretending I’m fancy! ☕️
Plus, they’re super easy to make! Just mash some ripe bananas, mix the ingredients, and bake. You’ll have deliciousness in no time!
Key Ingredients & Substitutions
Ripe Bananas: Use overripe bananas with brown spots for the best sweetness. If you don’t have bananas, unsweetened applesauce (1/3 cup) can be used as a substitution, though it will change the flavor slightly.
Sourdough Starter: Whether it’s active or discarded, both work well. If you’re out of sourdough, consider using plain yogurt (3/4 cup) to keep the moisture, but note it will alter the flavor.
Granulated & Brown Sugar: The mixture gives a nice balance of sweetness. You can swap the sugars for coconut sugar or honey, but for honey, reduce the butter slightly to maintain consistency.
Nuts: I love adding walnuts or pecans for a crunchy texture. If you prefer a nut-free option, feel free to leave them out or substitute with chocolate chips for a touch of sweetness!
How Can I Ensure My Muffins are Perfectly Fluffy?
To get the best rise and texture in your muffins, be gentle when mixing. Overmixing can lead to tough muffins, so mix until just combined. Additionally, make sure your baking soda is fresh for proper leavening.
- Preheat your oven properly before baking. An oven thermometer can help; sometimes, oven temperatures can be off!
- Fill muffin cups about 3/4 full to allow room for rising.
- Don’t skip the cooling time! Letting them cool in the pan for a few minutes helps them set properly.
How to Make Sourdough Banana Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 cup ripe bananas, mashed (about 2 medium bananas)
- 3/4 cup sourdough starter (discard or active, unfed)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/3 cup unsalted butter, melted and cooled
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 cup chopped walnuts or pecans (plus extra for topping)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 20-25 minutes to bake. After that, let them cool for just a bit, and you’ll have delicious muffins ready in under an hour!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Prepare a 12-cup muffin tin by lining it with paper liners or lightly greasing it with cooking spray or butter.
2. Mix the Wet Ingredients:
In a large mixing bowl, mash the ripe bananas until smooth. Then add the sourdough starter, granulated sugar, brown sugar, melted butter, egg, and vanilla extract. Use a whisk to mix everything together until it’s well combined and creamy.
3. Combine the Dry Ingredients:
In another bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon (if you’re using it). This will ensure everything is evenly mixed and helps prevent clumps.
4. Combine Wet and Dry Ingredients:
Now, gently fold the dry ingredients into the wet ingredients using a spatula or wooden spoon. Be careful not to overmix! A few lumps are fine; you want to avoid tough muffins.
5. Add the Nuts:
Fold in the chopped walnuts or pecans, which add a wonderful crunch. If you’d like, sprinkle a few extra nuts on top for a nice presentation.
6. Fill the Muffin Tin:
Scoop the batter evenly into your prepared muffin cups, filling each one about 3/4 full to give them room to rise.
7. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for 20-25 minutes. They’re done when a toothpick inserted into the center of a muffin comes out clean.
8. Cool and Enjoy:
Once baked, allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. This helps maintain their texture. Enjoy your delicious sourdough banana muffins warm or at room temperature!
9. Storing the Muffins:
These muffins stay fresh in an airtight container at room temperature for about 2-3 days. You can also refrigerate them for longer freshness, which is great if you want to make them ahead of time!
These muffins are moist, fluffy, and have a lovely balance of flavors thanks to the sourdough. Enjoy every bite!
Can I Use Green Bananas for This Recipe?
It’s best to use ripe or overripe bananas for a sweeter flavor and better texture. Look for bananas with brown spots, as they are softer and sweeter. If your bananas are still green, try ripening them in a paper bag at room temperature for a day or two.
Can I Make These Muffins Gluten-Free?
Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just ensure that the blend contains xanthan gum, which helps mimic the texture of regular flour. The muffins might have a slightly different texture but will still be delicious!
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for 2-3 days. If you’d like to keep them longer, you can refrigerate them for about a week or freeze them in a freezer-safe bag for up to 3 months. Just thaw them at room temperature or in the microwave when you’re ready to enjoy!
Can I Add Other Ingredients?
Yes! Feel free to get creative by adding chocolate chips, shredded coconut, or dried fruits like raisins or cranberries. Just keep an eye on the overall moisture of the batter, as additional ingredients can change the consistency slightly.
