This recipe combines 2 ingredients that I love. Sourdough and Bananas. These Sourdough Banana Muffins are light and fluffy in texture. These are a great healthy snack to pack in your lunch or have as a breakfast on the go. Just make sure you are using ingredients processed in a nut-free facility if you are packing in your young kid’s lunches.
Interested in other Sourdough Banana recipes? Check out my Chocolate Sourdough Banana Bread. Need help making a Sourdough Starter? I have you covered! Check out How to Start a Sourdough Starter.
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Recommended Tools
- Silicone muffin cups. These are great because they are reusable but also the muffins just slide out of them. No more mess from peeling off paper cups or scraping the muffin tin.
- 2 mixing bowls
- Silicone spatula
- Measuring spoons
Ingredients for Sourdough Banana Muffins
- 1.5 cups Organic all-purpose unbleached white four
- 1/2 tsp pink Himalayan rock salt or another sea salt
- 1 tsp Baking soda
- 1/4 tsp Baking powder
- 1/2 tsp Cinnamon
- 3/4 cup Brown sugar (or 1/4 cup if using the Splenda version)
- 2/3 cup coconut oil, melted
- 2 large eggs
- 3 Ripe bananas
- 1/2 cup Sourdough starter, stirred
Optional Ingredients (Toppings)
- Chopped walnuts
- Chopped pecans
- Chocolate chips
Instructions for Sourdough Banana Muffins
- Preheat the oven to 375F. Line a muffin tin with 12 liners.
- In a small mixing bowl, add the flour, salt, baking soda, baking powder, and cinnamon. Whisk the ingredients, making sure to remove any lumps. Set aside.
- In a medium to a large-sized mixing bowl, mix together the brown sugar, warm coconut oil, and eggs.
- Add the bananas and mix well, making sure to get rid of any large clumps. Add the sourdough starter and stir again until completely incorporated.
- Combine the dry ingredients with the wet ingredients. Mix until no dry flour patches remain.
- Set the batter aside for 15 minutes at room temperature. This gives the starter and baking soda a chance to react and rise.
- Pour 1/4 cup of batter into each muffin cup. Optional: Top with walnuts, pecans, or chocolate chips.
- Cook for 25 minutes. Poke with a toothpick. Muffins are ready when the toothpick comes out clean. If they need longer, cook in 2-minute increments.
Sourdough Banana Muffins
Equipment
- 2 Mixing bowls
- 1 Muffin Tray
Ingredients
- 1.5 cups Organic all-purpose unbleached white four
- 1/2 tsp pink Himalayan rock salt or other sea salt
- 1 tsp Baking soda
- 1/4 tsp Baking powder
- 1/2 tsp Cinnamon
- 3/4 cup Brown sugar (or 1/4 cup if using the Splenda version)
- 2/3 cup coconut oil, melted
- 2 Large eggs
- 3 Ripe bananas
- 1/2 cup Sourdough starter, stirred
Instructions
- Preheat the oven to 375F. Line a muffin tin with 12 liners.
- In a small mixing bowl, add the flour, salt, baking soda, baking powder, and cinnamon. Whisk the ingredients, making sure to remove any lumps. Set aside.
- In a medium to large-sized mixing bowl, mix together the brown sugar, warm coconut oil, and eggs.
- Add the bananas and mix well, making sure to get rid of any large clumps. Add the sourdough starter and stir again until completely incorporated.
- Combine the dry ingredients with the wet ingredients. Mix until no dry flour patches remain.
- Set the batter aside for 15 minutes at room temperature. This gives the starter and baking soda a chance to react and rise.
- Pour 1/4 cup of batter into each muffin cup. Optional: Top with walnuts or chocolate chips.
- Cook for 25 minutes. Poke with a toothpick. Muffins are ready when the toothpick comes out clean. If they need longer, cook in 2-minute increments.
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[…] in other Sourdough Banana recipes? Check out my Chocolate Sourdough Banana Bread or Sourdough Banana Muffins. Need help making a Sourdough Starter? I have you covered! Check out How to Start a Sourdough […]