Sourdough Banana Nut Muffins Recipe
These sourdough banana nut muffins are an easy to make recipe bursting with bananas, nuts, and a bit of sourdough tang.
Use your sourdough starter when it has been fed and become bubbly, but fallen from that peak stage. That is what we call inactive starter or discard. It makes a lot of great recipes, but isn’t what you would use for an artisan loaf or sourdough bagels.
This recipe is one you don’t have to wait on for a long ferment. It will give you some great benefits of sourdough, but is quick and easy. I like to have both types of recipes on hand – those that give the full benefits of sourdough and ferment overnight and these quick ones that I can whip up and have ready in less than an hour.
Nuts or No Nuts?
I usually skip the nuts when a quick bread recipe calls for them. Most of my family members would rather have chocolate chips in their bread or muffins. Who wouldn’t? These would even be great with some chocolate chips in place of the nuts. My kids voted for chocolate chips in fact.
But I think that this recipe is great with the nuts and I prefer it that way.
So I usually make half the batter with nuts and half with chocolate chips to make everyone happy.
Still Need to Make Your Sourdough Starter? Click here for the how-to
Ingredients for Sourdough Banana Nut Muffins
Wet ingredients
- 2 tablespoons butter melted
- 1/2 cup applesauce
- 1 cup brown sugar
- 2 large eggs
- 3 very ripe bananas (about 1 cup when mashed)
- 3 tablespoons sour cream
- 1 teaspoon vanilla extract
- 1/2 cup sourdough starter
Dry Ingredients
- 2 cups organic all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup chopped pecans or walnuts or chocolate chips (optional)
Step By Step Instructions
Preheat your oven to 350 degrees and grease or line your muffin tin with 18 paper liners.
Mash the bananas in a small bowl or the larger bowl you will mix the wet ingredients in.
In a small to medium bowl, whisk the flour, salt, baking powder, and baking soda together. Set aside.
In a medium to large bowl, add the melted butter and the brown sugar. Mix together with a wooden spoon. Add the apple sauce and mix. Add in the eggs, mashed banana, sour cream, sourdough discard and vanilla. Stir together until combined.
Now add the dry ingredients to the wet ingredients and mix with a wooden spoon until just combined. Do not over mix.
If you are using nuts or chocolate chips, gently stir them into the wet mix.
Fill the muffin tin with the mix about 3/4 full in each cup. Bake for 20-25 minutes, checking at 20 to see if they are cooked through.
After removing from the oven, transfer the muffins to a cooling rack.
To store the muffins, wait until they are completely cooled and move to a container (glass container seems to work best as plastic can make them wet and in need of a heat up in the oven to eat.
Sourdough Banana Nut Muffins
These crunchy sourdough banana nut muffins have the perfect balance of sweet banana and nut crunch.
Ingredients
- 2 tablespoons butter melted
- 1/2 cup applesauce
- 1 cup brown sugar
- 2 large eggs
- 3 very ripe bananas (about 1 cup when mashed)
- 3 tablespoons sour cream
- 1 teaspoon vanilla extract
- 1/2 cup sourdough starter
Instructions
Preheat your oven to 350 degrees and grease or line your muffin tin with 18 paper liners.
Mash the bananas in a small bowl or the larger bowl you will mix the wet ingredients in.
In a small to medium bowl, whisk the flour, salt, baking powder, and baking soda together. Set aside.
In a medium to large bowl, add the melted butter and the brown sugar. Mix together with a wooden spoon. Add the apple sauce and mix. Add in the eggs, mashed banana, sour cream, sourdough discard and vanilla. Stir together until combined.
Now add the dry ingredients to the wet ingredients and mix with a wooden spoon until just combined. Do not over mix.
If you are using nuts or chocolate chips, gently stir them into the wet mix.
Fill the muffin tin with the mix about 3/4 full in each cup. Bake for 20-25 minutes, checking at 20 to see if they are cooked through.
After removing from the oven, transfer the muffins to a cooling rack.
Notes
To store the muffins, wait until they are completely cooled and move to a container (glass container seems to work best as plastic can make them wet and in need of a heat up in the oven to eat.)
More Sourdough Recipes
Use your sourdough starter on some of these yummy recipes.
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