Sourdough Banana Nut Muffin Recipe to Start Your Day

This sourdough banana nut muffin recipe makes muffins that are the perfect start to your morning. It’s a bit like banana nut bread, but in easy to pack individual sized muffins.

banana nut muffin recipe cooked in a muffin tin

You could bake fresh sourdough bread every day of the week for that inimitable fresh-from-the-oven flavor. But not everyone can commit to that level of working with sourdough, so it is nice to have a few recipes in your back pocket for using up that active sourdough starter.

Rather than overpowering the sweeter aspect of a quick bread recipe such as this, sourdough starter adds a dimension of flavor that gives unexpected flavor nuance. That fermented tang imbued by a healthy, active starter actually enhances the other flavors of the muffin.

Related: Delicious Chocolate Zucchini Bread

BANANA nut muffins in process: smashing bananas, adding ingredients to a blue pyrex bowl, muffins in muffin tin

Related: Better Than Starbucks Pumpkin Muffin Recipe

We love this banana nut muffin recipe

These muffins in particular are gently sweetened by very ripe bananas and a touch of honey. Rather than eggs,they employ a bit of flax seed in combination with the binding properties of the sourdough starter itself.

Bake these muffins in a regular muffin tin (this one has a nonstick ceramic surface) or use a mini-muffin tin for fun-sized muffins. All told, this is a sweet treat and a healthy start to the day (or afternoon snack) all rolled into one.

Make them vegan banana muffins

Since this recipe doesn’t rely on eggs, it’s very easy to make them vegan banana muffins. This recipe works equally well with butter or coconut oil; for vegan banana muffins, just stick with the coconut oil. And instead of using honey, choose maple syrup for the added sweetener. The maple syrup will alter the flavor somewhat, but who’s gonna complain about being served maple vegan banana muffins??

Related: Vegan Sweet Potato Muffins

sourdough banana nut muffins in a muffin tin

★ Did you make these sourdough banana muffins? Don’t forget to give it a star rating below! ★

sourdough banana nut muffins in a muffin tin

Sourdough Banana Muffins

This banana nut muffin recipe starts with a basic sourdough starter. They're the perfect start to your morning and great for tucking into lunch boxes. Just don't tell you're kids that they're healthy!
4.48 from 19 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 muffins
Author: Shannon Stonger


  • 3 medium very ripe bananas
  • 1 tablespoon ground flax
  • cup honey or maple syrup
  • 1 cup active sourdough starter
  • cup coconut oil or butter, melted
  • 1 ¼ cups whole wheat flour
  • ¾ teaspoon sea salt
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 ½ teaspoons cinnamon
  • ½ cup walnuts chopped


  • Grease a 12-cup muffin tin and preheat your oven to 400 degrees.
  • In a medium mixing bowl, mash the bananas with a fork. Mix in the flax, honey, sourdough starter, and melted coconut oil. Mix just until combined.
    3 medium very ripe bananas, 1 tablespoon ground flax, 1/3 cup honey, 1 cup active sourdough starter, 1/3 cup coconut oil
  • Add in the remaining ingredients and once all ingredients are in the bowl, gently mix until just combined.
    1 ¼ cups whole wheat flour, 3/4 teaspoon sea salt, 1 1/2 teaspoons baking powder, ½ teaspoon baking soda, 1 1/2 teaspoons cinnamon, ½ cup walnuts
  •  Divide the batter between the 12 muffin cups and place in the preheated oven. 
  • Bake 15-20 minutes or until a cake tester comes out clean when inserted into the center of a muffin.


  • Like all muffins, this recipe hinges on not over-mixing. In particular, be careful not to overmix the liquid ingredients as sourdough starter can also toughen the muffins upon overmixing.
To make vegan banana muffins: 
  • This recipe works equally well with butter or coconut oil; for vegan banana muffins, just stick with the coconut oil. And instead of using honey, choose maple syrup for the added sweetener. The maple syrup will alter the flavor somewhat, but who’s gonna complain about being served maple vegan banana muffins??


Serving: 1muffin | Calories: 203kcal | Carbohydrates: 29g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 245mg | Potassium: 183mg | Fiber: 3g | Sugar: 12g | Vitamin A: 22IU | Vitamin C: 3mg | Calcium: 45mg | Iron: 1mg
Did you make this recipe?Mention @attainablesustainable or tag #attainablesustainable!

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About the author: Shannon Stonger is the founder of the blog Nourishing Days, where she shares her family’s journey towards sustainability. She is the author of The Doable Off-Grid Homestead, Traditionally Fermented Foods, and the sourdough baking book 100% Rye. She holds a bachelor’s degree in chemistry and lives with her husband, five children, and various farm animals on their five-acre homestead in Texas.

8 comments… add one
  • Rosalie Apr 9, 2022 @ 9:23

    I just made these this morning, with my active starter. I did add the baking powder and soda, flax meal, honey and used 1 cup whole wheat bread flour and 1/2 cup oat flour and the coconut oil. They turned out good. Not quite as light and moist, as when using eggs, but still delicious!

    • AttainableSustainable Apr 12, 2022 @ 6:16

      That’s good to know, thank you and I’m glad it worked!

  • Dale Jul 8, 2019 @ 13:57

    I love this recipe, I make them weekly now. I was wondering if you could make a similar recipe for blueberries with sourdough and egg-free.

  • Sara Nov 25, 2018 @ 8:02

    Did you use a fed or unfed starter?

    • Kris Bordessa Nov 28, 2018 @ 11:43

      Use an active starter.

  • Harriet May 20, 2018 @ 14:26

    I think that these muffins will also be a nice healthy kids lunch box idea.

  • Megan Apr 9, 2018 @ 20:11


    • Marg May 14, 2020 @ 5:55

      Wondering if I can leave out baking soda/powder? The reason for using the sourdough is to eliminate these ingredients… I’ll try and let you know

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