Soft, fluffy and honey-sweetened, these sourdough banana muffins will brighten your breakfast routine with their delicious banana flavor. Whip them up in a few minutes, or allow them to ferment for the most health benefits.
These muffins are possibly one of my favorite breakfasts. I’m not a breakfast person at all, so I would totally skip it if my children and husband would allow.
Skipping these muffins would be a great travesty, however. I love to warm them up with a little butter and serve with some eggs and fresh fruit.
So anyway… hey there! It’s been a long while.
I took a blogging break, as you may have noticed. Blogging can easily consume all of my time, so I never thought I would (or could) take a break.
But when God asks, I really do try my best to listen and obey. During that long break, we had some pretty big life changes.
We bought a farm! Never in my wildest dreams did I think we would be able to do that. It’s always been that ‘maybe one day’ thought, yet it happened far sooner than expected.
We officially moved in during the middle of October, after lots of house work (good ol’ asbestos removal), and now we’ve turned our attention to the outdoors.
Building fences, ripping apart and rebuilding the garden, welcoming goats (Bonnie, Rita and Lucy, just in case you’re wondering) and cleaning up the land. There was a lot of junk left that we’ve been tasked to deal with.
But it’s so fun! I’m loving almost every second. It’s the best kind of work, in my opinion. This is the kind of work where you finish the day and your body is exhausted, but you’re still on this high from intense productivity.
But hey, back to the recipe.
Delicious: These are the most delicious, fluffiest sourdough banana muffins. They are a hybrid of my sourdough banana bread recipe and blueberry muffin, but they bake up so much faster and are so much handier than bread (in my opinion).
Convenient: These make the perfect snacks, quick breakfast or dessert. They are so convenient to grab and go.
Healthy: They’re healthy, not that you could tell. Fermented grains (if you allow it to ferment overnight) are easier to digest and the nutrients are more bioavailable, plus these muffins are only sweetened with honey and banana. Winning.
Different: These banana sourdough muffins have a slightly different texture than your typical muffin, while still retaining that lovely, fluffy texture that you look for.
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- Check the expiration dates on your baking soda and baking powder. This can make a big difference in your result.
- Substitute pumpkin for the mashed banana to make a more fall-inspired muffin. If you go this direction, don’t forget to add some pumpkin spice!
- I highly recommend using a stand mixer if you plan to ferment overnight. The batter is very thick after the fermentation process, and it will be very difficult to incorporate the remaining ingredients.
- If you want to make them a little more indulgent, sprinkle each muffin with a little brown sugar before baking.
- Use an ice cream scoop (like this one) to make the batter easy to portion into the tins. This is a great way to perfectly measure each muffin.
- Add 3/4 cup of walnuts (or pecans) to make these sourdough banana nut muffins. Or top each muffin with some walnuts.
- You can substitute honey for maple syrup if needed.
- Active sourdough starter or discard will work. It is a great way to use up extra sourdough discard.
Sourdough Banana Muffin Ingredients:
Sourdough starter: Active or sourdough discard works wonderfully in this recipe.
All-purpose flour: Nothing fancy.
Butter: Could also substitute with oil for a dairy free sourdough banana muffin. Avocado, coconut, or olive oil will work. I like using avocado since it has the most neutral flavor.
Honey: Unrefined with more nutrients than regular sugar. Maple syrup also works.
Bananas: Choose overripe bananas for the most flavor.
Eggs: Room temperature if possible.
Salt: Enhances the flavors and sweetness in the muffins.
Leaveners: This recipe utilizes both baking soda and baking powder.
Vanilla extract: I like to use my homemade vanilla extract.
Cinnamon: This adds another layer of delicious flavor.
Tools you may need:
Dry measuring cups and spoons
Silicon spatulaMuffin liners – I love these paper liners
How To Make Sourdough Banana Muffins
In a large bowl (I like to use my stand mixer bowl so I can just put it right in the stand mixer the next day), mix together sourdough starter, honey, melted butter, and flour.
Cover with a towel, plastic wrap, or a lid. Allow to long ferment at room temperature for 12-24 hours. You can skip this step if desired and move on to the next step. Since we have wheat digestion issues, I usually ferment this recipe 24 hours.
After the muffin batter has fermented, preheat the oven to 350, line or grease the muffin tins.
To the fermented dough, add the mashed banana mixture, eggs, vanilla, salt, baking soda and baking powder.
Using the paddle attachment on the stand mixer, mix together ingredients on low to medium speed until everything is combined well. Make sure to scrape the sides and bottom once or twice, then mix again.
If you would like to add nuts or chocolate chips, add them right after the batter has come together.
You can use your hands for this if you don’t have a stand mixer, but I promise the stand mixer makes it 100 times easier.
Pour into muffin cups and bake for 20-25 minutes, or until they start to turn golden brown. They are done when a toothpick or knife inserted into the middle of the muffin comes out clean.
Transfer to a wire rack to cool.
How To Store And Freeze
This recipe will last 3-4 days at room temperature. Allow them to completely cool before placing them in an airtight container. They can also be stored in the fridge for up to 7 days.
Once cooled, you can also freeze them up to two months in an air-tight container (like a freezer-safe storage bag).
Thaw before serving. If I’m in a pinch, I’ll just pop them on a baking sheet and put them in the oven at 350 until they are warmed through. You could also do this in the microwave.
Do you have to ferment the grains overnight?
While overnight fermentation is not required for this recipe, I do highly recommend it. Let me explain why.
Fermentation is a process where the healthy bacteria and wild yeasts that are present in sourdough starter alter the grains in a way that makes them easier for the human body to digest.
This process renders some of the nutrients more bio-available, as well due to the breakdown of phytic acid. With 24-hour fermentation, my family, many of whom suffer with digestive issues, can now enjoy grains.
However, if you don’t want to wait, you can easily use sourdough starter discard, mix up the batter using the directions below (just skip the fermentation time), and bake.
Is this recipe sour?
Not at all. Even when the grains have been fermented overnight, it doesn’t have that tangy, sour taste that you may come to expect with regular sourdough recipes.
Instead, this recipe is a harmonious balance of sweet banana flavor.
Can you use sourdough discard?
Yes! Sourdough discard rather than active sourdough starter will absolutely work to make these sourdough discard banana muffins.
How do you ripen bananas quickly?
Place bananas on a baking sheet with peel on. Place in a 250 degree oven for 30-40 minutes, then let them cool completely. They will turn really dark in color and sweeten up a bit.
Are banana muffins healthy?
Banana muffins are often loaded with sugar and other unhealthy ingredients (like refined oils) making them not the healthiest option.
These healthy sourdough banana bread muffins are a wonderful and healthier option as it contains all natural ingredients, unrefined sugar, and fermented grains (if you choose to soak the flour).
How do you use sourdough discard?
How do I make my muffins light and fluffy?
First, start with room temperature ingredients if possible. When the ingredients are room temperature it helps trap the air causing it to be nice and light. Also, make sure the baking soda and baking powder are fresh. This makes sure they rise as tall as possible.
Is it better to use oil or butter in muffins?
Oil lends itself to a softer muffin that is more consistent since it is liquid at room temperature. Whereas butter has more flavor, but can be a little drier since it is solid at room temperature.
Personally, I love using butter in muffins because it adds another layer of flavor. But oil (preferably avocado oil or melted coconut oil) can be substituted.
What is the best flour for muffins?
All-purpose or pastry flour is best for making muffins. Pastry flour is finer and contains less protein giving muffins a lighter fluffier texture. Where all-purpose has a higher protein content and yields a heartier muffin.
For most muffins, all-purpose will do just fine. If you are wanting to use whole wheat flour, I would suggest only substituting up to 50% of the all-purpose flour with whole wheat.
Can I substitute sugar for honey in this recipe?
Yes. The results may not be as light and fluffy as with the honey, but it will still work.
Find More Of My Favorite Sourdough Recipes:
- Blueberry Sourdough Sweet Rolls
- The Best Sourdough Biscuits
- Sourdough Scones
- Sourdough Chocolate Chip Cookies
- Baked Sourdough Pancake Recipe
Tried this recipe and loved it? I would love if you would come back and give it 5 stars. Please and thank you! Tag me on Instagram @ablossominglife.
Sourdough Banana Muffins
- Measuring cups and spoons
- In a large bowl, mix together sourdough starter, honey, melted butter, and flour.
- Cover and allow to ferment at room temperature for 12-24 hours (optional).
- After the muffin batter has fermented, preheat the oven to 350, line or grease the muffin tins.
- To the batter, add mashed banana, eggs, vanilla, salt, baking soda and baking powder.
- Using the paddle attachment on the stand mixer, mix together ingredients on low to medium speed until everything is combined well.
- Pour into muffin tins and bake for 20-25 minutes, or until they start to turn golden brown. They are done when a toothpick or knife inserted into the middle of the muffin comes out clean.
- If you are new to sourdough you can find how to make a super easy and no fail sourdough starter here.
- The dough will be really thick after fermentation. This is totally normal.
- Sourdough can be fickle. Your outcome may depend on how hydrated your starter is.
- The batter will not look like it has risen at all after fermentation. This is totally normal.