Sourdough Banana Muffins
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.
- Sourdough starter - Butter - Honey - Bananas - Eggs - Salt - Leaveners - Vanilla extract - Cinnamon
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 and allow to ferment 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 for 24 hours.
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 well combined. Make sure to scrape the sides and bottom once or twice, then mix again.
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