Sourdough Banana Muffins
These sourdough banana muffins are moist, tender, and full of deep flavor thanks to overripe bananas and sourdough starter (active or discard). A cozy, quick-to-make treat perfect for breakfast, snacks, or lunchboxes.
Equipment
- Mixing bowls (large and medium)
- Whisk or fork
- Rubber spatula or wooden spoon
- Standard muffin tin (12-cup)
- Muffin liners or non-stick spray
- Measuring cups and spoons
- Cooling rack
- Optional: Ice cream scoop
Ingredients
- 3 medium overripe bananas
- ½ cup sourdough starter active or discard
- 1½ cups all-purpose flour
- ½ cup brown sugar
- 2 large eggs
- ⅓ cup melted butter or oil
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp salt
Instructions
- Preheat oven to 375°F (190°C). Line or grease a standard muffin tin.
- In a large bowl, mash the bananas with a fork until mostly smooth.
- Add eggs, sourdough starter, brown sugar, melted butter or oil, and vanilla. Whisk to combine.
- In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
- Gently fold the dry ingredients into the wet mixture just until no flour remains—do not overmix.
- Divide batter evenly among 8–10 muffin cups, filling each about ¾ full.
- Bake for 18–22 minutes, or until golden and a toothpick comes out clean.
- Let cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use very ripe bananas for best flavor and moisture.
Letting the batter rest for 15–30 minutes can enhance texture and flavor.
Avoid overmixing to ensure muffins stay tender.