Sourdough banana muffins bring a bright tang from sourdough discard to ripe banana sweetness in a tender oat-flour crumb, boosted by creamy Greek yogurt. And I sliced one warm (oops), and it felt so soft and I smiled.
This recipe resolves issues of dryness, flat tops, and bland flavors in muffins while ensuring tenderness and lasting freshness.
I’ve battled dry crumbs and flat domes. This easy sourdough muffins recipe saved me by keeping muffins tender for days, even when I mixed batter on a hectic weeknight. I learned that warming the tin first helps them puff.
Its mix of yogurt and discard makes each muffin stay moist without extra liquid. Baking at 375 °F for 20 minutes makes a golden top that still feels soft the next morning. I get a tiny crackle when they cool.
If you want a gluten-free option for family, check out my Gluten Free Lemon Zucchini Bread for a quick afternoon bake with similar tender crumb.
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to all-purpose and oat flour.
- This recipe is not dairy-free due to plain Greek yogurt.
- This recipe is not vegan due to eggs and Greek yogurt.
- This recipe does not meet low-carb or keto diets due to carbohydrate-rich flours and bananas.
- This recipe is vegetarian and nut-free.
Why You Will Love This Recipe
- Tender, Springy Crumb Greek yogurt and sourdough discard create a springy crumb that holds moisture for days. I bake sourdough banana muffins at 375°F for 20 minutes.
- Balanced Tang and Spice These sourdough banana muffins get mild tang that complements cinnamon. I fold gently so flavors stay bright without an overpowering sour note.
- Minimal Hands-On Time I spend under five minutes whisking dry ingredients, mashing bananas, and folding in discard. These easy sourdough muffins bake at 375°F for about twenty minutes.
- Lasting Softness The vinegar and yogurt acidity slow staling so sourdough muffins remain soft for up to four days in an airtight container. I grab one daily.
Best Sourdough Banana Muffins
- Prep Time: 10 minutes
- Cool Time: 0 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: dessert
- Method: baking
- Cuisine: American
- Diet: vegetarian
Description
Sourdough banana muffins perfectly meld the tang from sourdough discard with the sweetness of ripe bananas, creating a delightful treat that is both fluffy and packed with flavor.
Ingredients
- ½ cup active sourdough discard (100% hydration)
- 1 cup all-purpose flour
- ½ cup oat flour
- 2 tbsp ground flaxseed
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp fine sea salt
- ½ tsp ground cinnamon
- 2 large very ripe bananas, mashed (about 1 cup)
- 2 large eggs, room temperature
- ¼ cup pure maple syrup
- ¼ cup vegetable oil
- ¼ cup plain Greek yogurt
- 1 tsp vanilla bean paste
- 1 tsp apple cider vinegar
Instructions
- Preheat your oven to 375°F. Place the muffin tin in the warming oven for about five minutes. This simple step helps boost the rise of the muffins, contributing to the perfect domed tops.
- In a large bowl, combine the all-purpose flour, oat flour, ground flaxseed, baking soda, baking powder, fine sea salt, and ground cinnamon. Whisk thoroughly until the mixture appears uniform, preventing any lumps that could lead to uneven baking.
- In a separate bowl, mash the ripe bananas until only small lumps remain. Next, whisk in the eggs, pure maple syrup, vegetable oil, Greek yogurt, vanilla bean paste, and apple cider vinegar until everything is well blended. This mixture provides a foundational moisture and flavor for the muffins.
- Pour the wet ingredients into the bowl with the dry mixture. Using a spatula, fold gently until there are no visible streaks of flour. This method of mixing ensures the muffins maintain a light crumb free of unsightly tunnels formed by overmixing.
- Add the active sourdough discard to the batter and fold it in until the streaks of discard disappear. A few visible lumps are completely fine; the goal is to incorporate the sourdough evenly for enhanced moisture and flavor.
- Scoop the muffin batter into the lined or greased muffin cups, filling each about three-quarters full. Use a spoon to smooth the tops. This method helps each muffin rise without spilling over the edges.
- Place the muffin tin in the preheated oven and bake for 20 to 22 minutes. Rotate the pan halfway through baking to ensure even browning. The muffins are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack. Let them sit until they feel warm to the touch, as this will help the crumb set properly and prevent a soggy bottom.
Notes
- For the best results, use bubbly, recently stirred active sourdough discard to maintain an optimal balance of tang and freshness.
- Choose unbleached all-purpose flour for consistent texture and flavor. Whisking it beforehand helps break up any lumps.
- For oat flour, finely milled oats work best; alternatively, you can grind rolled oats in a food processor.
- Fresh ground flaxseed maximizes nutritional benefits and enhances binding; if unavailable, chia seeds may be a suitable substitute.
- Ensure your baking soda is fresh; it should fizz when mixed with water, which is crucial for optimal lift.
- Select high-quality maple syrup for balanced sweetness; you may substitute it with honey, but flavors will vary.
- Using full-fat Greek yogurt significantly contributes to the tenderness of the muffins while slowing the staling process. Sour cream may also work as a substitute.
- Consider stirring in chocolate chips or nuts into the batter in Step 5 for added texture, if dietary constraints allow.
- Store these muffins in an airtight container at room temperature for up to 4 days or freeze them in a zip-top bag for up to 1 month, thawing at room temperature as needed.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Ingredient Notes
- Active sourdough discard: pick bubbly, recently fed discard for gentle tang and extended freshness; stir gently before folding.
- All-purpose flour: choose unbleached for steady structure and mild taste; whisk before mixing to break any lumps.
- Oat flour: grab finely milled oats or grind rolled oats yourself; it adds nutty crumb and tender texture.
- Ground flaxseed: pick golden or brown flax for omega-3s and extra binding; shake jar for fresh aroma; sub chia seed.
- Very ripe bananas: choose heavily speckled, soft fruit for maximum sweetness and moisture; mash until just a few small lumps remain.
- Eggs: use room-temperature eggs to help emulsify fat and water; tap gently before cracking to avoid shells.
- Pure maple syrup: grab Grade A amber for subtle caramel notes; keeps sweetness steady; honey works, but flavor shifts.
- Plain Greek yogurt: opt for full-fat style; adds moist crumb and tang, slows staling; sour cream is a sub.
- Vanilla bean paste: look for visible specks; blends deeper flavor than extract; substitute pure vanilla extract if needed.
Recipe Baking Tips
- If batter feels too thick when folding wet into dry ingredients, add 1 tbsp milk or Greek yogurt just before mixing in discard for easier spooning without overmixing and gently.
- If tops brown too quickly 15 minutes into baking, loosely tent with foil, rotate pan and continue baking the remaining 5 to 7 minutes to prevent overbrowning while maintaining crumb.
- If soggy bottoms develop after baking, before filling cups sprinkle 1 tbsp cornmeal into each liner to absorb moisture and provide barrier against steam during 20 to 22 minute bake.
- If liners stick to muffins after cooling, when preheating oven brush each cup with 1 tsp vegetable oil before adding paper liners to create nonstick layer that releases muffins cleanly.
- If a toothpick inserted 20 minutes into baking yields wet batter, return pan to oven for an additional 3 to 5 minutes at 375°F until toothpick yields only dry crumbs.
Serving Suggestions
Serve sourdough banana muffins alongside Green Apple Walnut Salad and Cinnamon Quinoa Porridge for fresh fruit, fiber and grain pairings. Pair sourdough banana muffins with Black Bean Salad and Citrus Avocado Salsa for protein, fiber, nutrient, vegetable and avocado balances.
Use sourdough banana muffins to create Banana Muffin French Toast and Mini Bread Pudding dishes with simple everyday pantry staples. Add leftover muffins into Oatmeal Bake or Yogurt Parfait layers alongside berries, seeds and nuts in small clear glass jars.
Top sourdough banana muffins with Maple Yogurt Glaze and Molasses Spice Butter alongside toasted pecans, flaxseed, chia and coconut shreds. Drizzle honey almond butter sauce over muffins or spread avocado lime cream and sprinkle pumpkin seeds for contrast and texture.
Recipe variations
- You can use a half cup chocolate chips or chopped walnuts for added crunch without disrupting the oat flour crumb in these sourdough banana muffins.
- Add ½ teaspoon ground nutmeg and ¼ teaspoon ginger to the batter to highlight warm spice notes that accentuate banana sweetness and subtle sourdough tang.
- Either swap oat flour for almond flour or replace all-purpose flour with a gluten-free blend to accommodate allergies and complement my Sourdough Blueberry Scones recipe.
- If using double batch for 24 muffins, multiply all ingredients by two and bake at 375°F for 20 to 22 minutes as per the recipe.
Save This Recipe!
How to Store?
To keep your sourdough banana muffins fresh and delicious, follow these storage tips:
Room Temperature: Store cooled muffins in an airtight container at room temperature up to 4 days. Seal container and avoid excess moisture.
Refrigeration: Place cooled muffins in an airtight container in the refrigerator up to 7 days. Keep lid sealed and prevent condensation.
Freezing: Wrap each muffin individually in plastic wrap, place in a freezer bag up to 1 month. Thaw at room temperature.
Other Recipes You’ll Love
- Gluten Free Chocolate Peanut Butter Ice Cream
- Gluten Free Chocolate Chip Cookies
- Gluten Free Snickerdoodle Cookies
- Gluten Free Chocolate Zucchini Cake
Yes. You need to use muffin liners, or else grease the muffin pan thoroughly before adding batter.
Yes. You can use overripe bananas; they mash smoothly and soft spots won’t affect texture.
Yes. Replace discard with active starter 1:1; expect more rise and split batter into extra muffin cups to prevent overflow.
Muffins stick when still warm; let them cool in liners for a few minutes, and they’ll release from liners without tearing.
Yes. You can use active sourdough starter; replace discard with starter in a 1:1 ratio.
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