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!

Course Breakfast
Cuisine American
Keyword banana nut muffin recipe, easy muffin recipe, homemade banana nut muffins
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12
Calories 204 kcal
Author Shannon Stonger


  • 3 medium very ripe bananas
  • 1 Tablespoon ground flax
  • 1/3 cup honey or maple syrup
  • 1 cup active sourdough starter
  • 1/3 cup coconut oil or butter, melted
  • 1 ¼ cup whole wheat flour
  • 3/4 teaspoon sea salt
  • 1.5 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1.5 teaspoons cinnamon
  • ½ cup walnuts chopped


  1. Grease a 12-cup muffin tin and preheat your oven to 400 degrees.
  2. 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. Add in the remaining ingredients and once all ingredients are in the bowl, gently mix until just combined.

  4.  Divide the batter between the 12 muffin cups and place in the preheated oven. 

  5. Bake 15-20 minutes or until a cake tester comes out clean when inserted into the center of a muffin.

Recipe Notes

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??