How to Make Sourdough Hawaiian Banana Muffins

This Hawaiian Banana muffin recipe makes a dozen light and fluffy muffins that are full of coconut and pineapple flavour. Like my other muffin recipes, these make a 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 kid’s lunches.

Interested 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 Starter.

This post contains affiliate links, which means I make a small commission at no extra cost to you.

Jump to Recipe Print Recipe

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 Hawaiian 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
• 1/8 cup white sugar or equivalent sugar substitute like Splenda
• 2/3 cup coconut oil, warmed
• 2 large eggs
• 1/2 cup Sourdough starter, stirred
• 2 Ripe bananas
• 1/2 cup cubed pineapple

Optional Ingredients (Toppings)

• Unsweetened shredded coconut
• Chopped walnuts
• Chopped pecans
• Chocolate chips

Instructions for Sourdough Hawaiian Banana Muffins

1. Preheat the oven to 375F. Line a muffin tin with 12 liners. I like using silicone liners because they really are the gold standard in non-stick. Plus, they are reusable so better for the environment.
2. In a small mixing bowl, add the flour, salt, baking soda, and baking powder. Whisk the ingredients, making sure to remove any lumps. Set aside.
3. In a medium to a large-sized mixing bowl, mix together the warm (not hot) coconut oil, sugar (or sugar substitute), and eggs.
4. Add the stirred sourdough, and the mashed bananas, making sure to get rid of any large clumps.

5. Combine the dry ingredients with the wet ingredients. Mix until no dry flour patches remain.
6. Stir in the pineapples and mix until incorporated.
7. Set the batter aside for 15 minutes at room temperature. This gives the starter and baking soda a chance to react and rise. The results are a more light and airy texture once the muffins are baked.

8. Pour 1/4 cup of batter into each muffin cup. Optional: Top with shredded coconut, walnuts, pecans, or chocolate chips. I used the shredded coconut in the picture.

9. 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.

Save for later!

Keeping exploring with these posts:

• Low-Carb Cornbread in a Cast-Iron Skillet
• Immersive Van Gogh – Is it Worth the Money?
• How to Make DIY Cleaners for Your Home
• 6 Tips on How to Simplify Your Cleaning Routine
• Travel Backpack Review – Nest Everyday Adventure Backpack by Tropicfeel