Oh my goodness, do I have a treat for you today! Let me tell you about my absolute favorite recipe that has become a staple in my house: **Sourdough Banana Muffins**! Nothing brings a smile to my face quite like the smell of these muffins wafting through my kitchen. It’s a warm embrace for your senses, if you will!
I love making these muffins because they not only use up any leftover sourdough starter but also transform ripe bananas into a delightful treat. I remember the first time I made them; I had a few overly ripe bananas sitting on the counter, and I was torn between making banana bread or something a little different. That’s when the idea struck me: why not combine my beloved sourdough with those bananas? The muffins turned out so good that my family devoured them in record time—a sure sign of success!
What’s in Sourdough Banana Muffins?
Let’s dive into the ingredients that make these muffins so irresistible!
Sourdough starter: This is the secret ingredient, folks! You need an active and bubbly starter to give the muffins that perfect tang and fluffy texture. If you don’t have starter yet, no worries—just think of it as a fantastic excuse to get into the sourdough scene!
Mashed ripe bananas: We’re talking about the sweetest, ripest bananas here—about two to three will do. They add moisture and natural sweetness to the muffins.
Granulated sugar: Just half a cup of it does the trick in sweetening up these muffins nicely.
Brown sugar: This adds a little depth and a slight caramel flavor. Yes, please!
Melted butter or coconut oil: I personally love butter for that rich taste, but coconut oil is a great alternative for a dairy-free option.
Eggs: Two large eggs help bind these ingredients together and provide fluffiness.
Vanilla extract: A teaspoon of this golden liquid adds a lovely aroma and richness.
Baking soda and baking powder: A potent duo that ensures our muffins rise perfectly.
Salt: Just a pinch to bring out all those delicious flavors.
All-purpose flour: That’s our main structure here—1.5 cups to give these muffins their desirable texture.
Chopped walnuts or pecans (optional): I love to add these for a great crunch, but feel free to skip if you’re not a nut fan.
Rolled oats and brown sugar (for topping, optional): If you want to elevate these muffins even further, this combination gives a delightful crunchy topping.
Is Sourdough Banana Muffins Good for You?
Now, let’s chat health benefits! These muffins are pretty decent on the health scale, thanks to a few key ingredients.
Sourdough starter: The fermentation process in sourdough improves nutrient absorption and can be easier on digestion.
Bananas: They are a great source of potassium and vitamin C, plus their natural sweetness allows us to use less added sugar!
Walnuts or pecans: If you decide to include them, they bring healthy fats and a bit of protein to the party.
However, keep in mind that while these muffins offer some nutritional value, they are still a treat. Moderation is key—though once you taste them, you might find it hard to stop at just one!
Ingredients
This recipe serves about 12 muffins. Here’s what you’ll need:
– 1 cup sourdough starter (active and bubbly)
– 1 cup mashed ripe bananas (about 2-3 bananas)
– 1/2 cup granulated sugar
– 1/4 cup brown sugar
– 1/3 cup melted butter or coconut oil
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 teaspoon baking soda
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1 1/2 cups all-purpose flour
– 1/2 cup chopped walnuts or pecans (optional)
– 1/2 cup rolled oats (for topping, optional)
– 1/4 cup brown sugar (for topping, optional)
How to Make Sourdough Banana Muffins?
Ready to get baking? Here we go!
1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or give it a light greasing.
2. In a large bowl, combine the **sourdough starter**, **mashed bananas**, **granulated sugar**, **brown sugar**, **melted butter** (or **coconut oil**), **eggs**, and **vanilla extract**. Mix until the mixture is nice and smooth.
3. In another bowl, whisk together the **baking soda**, **baking powder**, **salt**, and **all-purpose flour**.
4. Gradually add the dry ingredients to your wet mixture, stirring until just combined. It’s okay if there are a few lumps—overmixing is a no-no!
5. If you’re adding them, fold in the **chopped walnuts** or **pecans** into the batter.
6. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
7. In a small bowl, mix the **rolled oats**, **brown sugar**, and a pinch of salt. Sprinkle this on top of each muffin for that extra crunch.
8. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
10. Enjoy your delicious sourdough banana muffins warm or at room temperature!
The Secret Mash-Up
Here’s where the fun really begins! You can mix and match by adding other ingredients like chocolate chips for a decadent twist or swapping the nuts for dried fruits. If you’re feeling wild, add a dash of cinnamon or nutmeg for an extra layer of flavor. And hey, they freeze really well, so you can stash some for later.
I just know you’re going to love these Sourdough Banana Muffins as much as I do! They’re perfect for breakfast, snacks, or even a little decadent dessert. Please give them a try and let me know how they turn out – I can’t wait to hear about your baking adventures! 🥰
