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.
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
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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
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- 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.
- Add in the remaining ingredients and once all ingredients are in the bowl, gently mix until just combined.
- 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??
Nutrition Information:Yield: 12 Serving Size: 1 grams
Amount Per Serving: Calories: 204Total Fat: 9gSaturated Fat: 5gUnsaturated Fat: 0gSodium: 192mgCarbohydrates: 28gFiber: 2gSugar: 11gProtein: 3g