There’s something truly special about sourdough banana muffins made with Easy Supreme Style—they blend the comforting sweetness of ripe bananas with the tangy depth of sourdough, creating an incredibly soft, moist, and flavorful bite. Whether you’re a longtime sourdough baker or just looking for a creative way to use up your sourdough starter, this recipe is an absolute must-try.
Baking with sourdough isn’t just about flavor; it’s also about healthier digestion and natural fermentation benefits. The gentle acidity of the sourdough starter enhances the texture of these muffins, making them extra tender without the need for excessive fat or sugar. Plus, the fermentation process helps break down gluten, making them easier on the stomach compared to traditional muffins.
I still remember the first time I experimented with banana muffins using sourdough discard—I wasn’t sure what to expect, but the results were astonishing. The muffins were light yet hearty, naturally sweet, and had a subtle tang that perfectly complemented the bananas. Since then, they’ve become a staple in my kitchen—ideal for quick breakfasts, afternoon snacks, or even a wholesome dessert.
The best part? This recipe is beginner-friendly and forgiving, so you don’t need expert sourdough skills to make it work. Just mix, bake, and enjoy! Ready to experience the magic of sourdough banana muffins? Let’s get started.
Why You’ll Love This Recipe
If you’re looking for a nutrient-dense, flavor-packed, and easy-to-make treat, these sourdough banana muffins made with Easy Supreme Style will become your new favorite. They check all the boxes—naturally sweet, incredibly soft, and bursting with wholesome goodness. Here’s why you’ll love making (and eating) them!
1. Incredible Flavor with a Tangy Twist
The natural fermentation of sourdough adds a subtle tang that perfectly balances the rich sweetness of ripe bananas. This depth of flavor makes these muffins stand out from traditional banana muffins, offering a bakery-style experience right from your kitchen.
2. Moist, Fluffy, and Perfectly Textured
Thanks to the enzymes in sourdough starter, these muffins stay light, airy, and tender while maintaining that irresistibly soft texture. Unlike dense or dry banana bread, these muffins strike the perfect balance between fluffy and hearty.
3. Healthier and Easier to Digest
Sourdough fermentation helps break down gluten and enhance nutrient absorption, making these muffins a gut-friendly choice. Bananas provide natural sweetness and fiber, reducing the need for refined sugar while supporting digestion.
4. No Waste – A Smart Way to Use Sourdough Starter
Got extra sourdough discard? Instead of tossing it, transform it into these golden, wholesome muffins. It’s an easy and delicious way to minimize kitchen waste while enjoying a homemade treat.
5. Customizable and Diet-Friendly
Whether you need gluten-free, dairy-free, or nut-free options, this recipe adapts effortlessly. Swap ingredients to fit your dietary needs without compromising taste or texture.
6. Quick and Beginner-Friendly
No fancy techniques here—just simple steps and minimal prep time. In less than 30 minutes, you’ll have warm, fresh muffins ready to enjoy with your morning coffee or as a midday snack.
Once you try these, they’ll become a regular in your baking routine. Ready to get started? Let’s bake!
Ingrédients
For these sourdough banana muffins made with Easy Supreme Style, you’ll need simple, wholesome ingredients that come together for the perfect texture and flavor. Here’s what you’ll need:
- 1 cup (240g) mashed ripe bananas – The riper, the better! Overripe bananas add natural sweetness and extra moisture.
- ½ cup (120g) sourdough starter (active or discard) – Adds a light tang and improves texture. Discard works well since there’s no need for rising.
- 1 ½ cups (190g) all-purpose flour – For a soft crumb. Swap with whole wheat flour for a heartier texture or use a 1:1 gluten-free blend if needed.
- ½ cup (120ml) milk or plant-based alternative – Almond, oat, or coconut milk all work well.
- ⅓ cup (80ml) honey or maple syrup – A natural sweetener that enhances the banana’s flavor.
- 1 large egg – Helps bind the batter. Use a flax egg (1 tbsp ground flax + 3 tbsp water) for a vegan option.
- ¼ cup (60ml) melted butter or coconut oil – Adds richness. Coconut oil makes it dairy-free.
- 1 tsp baking soda – Works with the sourdough to give a nice rise.
- ½ tsp cinnamon (optional) – Adds warmth and depth of flavor.
- ½ tsp salt – Balances the sweetness.
Optional Mix-Ins:
- ¼ cup (40g) chocolate chips, chopped nuts, or dried fruit for added texture and flavor.
Each ingredient plays a role in flavor, moisture, and structure—feel free to adjust based on preference!
Tools & Equipment You’ll Need
- Mixing Bowls – You’ll need one for wet ingredients and another for dry ingredients.
- Whisk & Spatula – The whisk helps combine ingredients smoothly, while a spatula prevents overmixing.
- Measuring Cups & Spoons – For precise ingredient ratios—accuracy ensures the perfect texture.
- Muffin Tin & Liners – Essential for even baking; use silicone liners for easy removal.
- Cooling Rack – Helps muffins cool evenly, preventing sogginess.
Step-by-Step Instructions
Making these sourdough banana muffins made with Easy Supreme Style is simple, even if you’re new to baking with sourdough. Follow these detailed steps for soft, moist muffins with a perfect balance of sweetness and tang.
1. Prep Your Ingredients (10 Minutes)
✔ Mash the bananas – In a medium bowl, mash 1 cup of ripe bananas until smooth. Some small lumps are okay.
✔ Measure everything out – Having your ingredients ready ensures a smooth baking process.
Pro Tip: Use bananas with brown spots for the best natural sweetness and moisture.
2. Mix the Wet Ingredients (5 Minutes)
✔ Whisk the egg – In a large mixing bowl, lightly beat 1 large egg until frothy.
✔ Add the sourdough starter – Stir in ½ cup sourdough starter (discard or active) for a tangy depth.
✔ Incorporate the sweetener and fat – Mix in ⅓ cup honey (or maple syrup) and ¼ cup melted butter (or coconut oil) until smooth.
✔ Pour in the milk – Stir in ½ cup milk (or plant-based alternative) to loosen the batter.
✔ Fold in the mashed bananas – Gently mix until well combined.
Pro Tip: Don’t over-mix at this stage—keeping some air in the batter helps with a fluffier texture.
3. Combine the Dry Ingredients (3 Minutes)
✔ Sift the dry ingredients – In a separate bowl, whisk together:
- 1 ½ cups all-purpose flour (or whole wheat/gluten-free substitute)
- 1 tsp baking soda
- ½ tsp cinnamon (optional)
- ½ tsp salt
✔ Gradually add to wet ingredients – Stir the dry ingredients into the wet mixture in batches, using a spatula or wooden spoon.
✔ Stop when just combined – The batter should be thick but scoopable.
Pro Tip: Over-mixing activates gluten, leading to dense muffins—mix until just incorporated.
4. Add Mix-Ins (Optional, 2 Minutes)
✔ Fold in extras – Stir in ¼ cup chocolate chips, nuts, or dried fruit if using.
Pro Tip: Toss add-ins in a teaspoon of flour before mixing in to prevent them from sinking.
5. Fill & Bake (20–25 Minutes at 350°F/175°C)
✔ Preheat the oven – Set to 350°F (175°C) and line a muffin tin with paper liners or grease lightly.
✔ Fill muffin cups – Spoon batter into each cup, filling about ¾ full to allow room for rising.
✔ Bake until golden – Place the tray in the oven and bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.
Pro Tip: For extra domed tops, bake at 375°F (190°C) for the first 5 minutes, then reduce to 350°F (175°C) for the remaining time.
6. Cool & Enjoy (10 Minutes)
✔ Let muffins rest in the pan – Cool for 5 minutes before transferring to a wire rack.
✔ Enjoy warm or store for later – Serve immediately or follow storage tips for later use.
Pro Tip: These muffins taste even better the next day as the sourdough flavors develop!
Now, grab a warm muffin, spread some butter or nut butter on top, and enjoy the perfect balance of sweet, tangy, and fluffy goodness!
Pro Tips for the Best Muffins
Perfecting sourdough banana muffins made with Easy Supreme Style is all about incorporating little adjustments that elevate both flavor and texture. Here’s how to take your muffins to the next level:
- Choose the Right Bananas for Maximum Sweetness
Select bananas that are well overripe with plenty of brown spots. Their natural sugars and moisture reduce the need for extra sweeteners. If your bananas aren’t soft enough, try baking them at 300°F (150°C) for 10 minutes to enhance their flavor. - Don’t Overmix—Keep It Light and Fluffy
When adding the dry ingredients, gently fold them in until just combined. Overmixing develops excess gluten, leading to denser muffins. A spatula works best for a tender crumb. - Elevate the Flavor with Spices & Herbs
A pinch of cinnamon, nutmeg, or cardamom infuses warmth and depth. For a seasonal twist, finely chop basil or thyme—they unexpectedly complement the banana flavor. - Get Bakery-Style Domed Tops
For tall, rounded muffins, bake at 375°F (190°C) for the first 5 minutes, then lower the temperature to 350°F (175°C) to finish baking. This method promotes a beautiful initial rise. - Make It Vegan or Dairy-Free
Replace eggs with flax eggs (combine 1 tablespoon ground flax with 3 tablespoons water). Consider using coconut oil in place of butter for a dairy-free alternative. Swap conventional dairy milk with almond or oat milk to achieve a lighter option. - Add Crunch & Texture
Fold in chopped walnuts, pecans, or sunflower seeds for a satisfying crunch. Toasting the nuts beforehand can enhance their natural flavor. - Adjust Sweetness Without Compromising Texture
For a less sugary version, reduce honey or maple syrup by 1–2 tablespoons and boost the vanilla or cinnamon to maintain a balanced flavor. - Don’t Skip the Resting Time
Allow the batter to sit for 10 minutes before baking so the sourdough starter can work its magic, resulting in a lighter texture and richer flavor.
With these simple yet effective tips, you’ll consistently create flavor-packed, perfectly textured sourdough banana muffins every time!
How to Store, Freeze, & Reheat
Keeping your sourdough banana muffins made with Easy Supreme Style fresh and delicious is simple when you follow the right storage techniques. Use these steps to enjoy them at their peak, whether you’re indulging immediately or saving them for later.
Storing at Room Temperature (Best for 2 Days)
- Allow the muffins to cool completely on a cooling rack, ensuring no moisture is trapped to avoid a soggy finish.
- Transfer them to an airtight container or a zip-top bag, using parchment paper between layers if needed.
- Keep them in a cool, dry spot for up to 2 days.
Refrigerating for Longer Freshness (Up to 5 Days)
- Place the muffins in an airtight container or wrap each one individually in plastic wrap.
- Store them in the refrigerator where they will remain fresh for as long as five days.
- When ready to eat, refresh by microwaving for 10–15 seconds or warming in a 300°F (150°C) oven for 5 minutes.
Freezing for Extended Storage (Up to 3 Months)
- Individually encase each muffin in plastic wrap, then transfer them into a freezer-safe bag or container.
- Mark the container with the date; this way, they can be frozen for up to three months.
- For best results, thaw at room temperature for about 1 hour or microwave for 20–30 seconds before serving.
Reheating for Fresh-Baked Flavor
- Oven: Preheat to 300°F (150°C) and bake the muffins for 5–10 minutes until they are warmed through.
- Microwave: Cover a muffin with a slightly moist paper towel and heat for about 15–20 seconds.
- Air Fryer: Warm at 300°F (150°C) for 3–5 minutes to achieve a slightly crisp exterior.
Pro Tips:
- Reheat only what you plan to eat to preserve quality.
- For optimal freezing, store muffins without additional toppings like nuts or glazes.
- Always ensure the muffins are completely cooled before freezing to prevent ice crystal formation.
With these storage and reheating methods, your sourdough banana muffins will remain soft, moist, and just as delightful as the day they were baked!
Substitutions
Whether you’re adapting for dietary needs, ingredient availability, or personal preference, these simple swaps will help you customize your sourdough banana muffins made with Easy Supreme Style without compromising flavor or texture.
1. Flour Alternatives
- Whole Wheat Flour – Swap 1:1 for a heartier, fiber-rich muffin. Expect a slightly denser texture.
- Gluten-Free Flour Blend – Use a 1:1 gluten-free baking mix for a celiac-friendly option. Make sure it contains xanthan gum for structure.
- Oat Flour – For a softer, slightly nutty flavor, replace up to 50% of the flour with oat flour.
2. Egg Replacements (For a Vegan Version)
- Flax Egg – Mix 1 tbsp ground flaxseed + 3 tbsp water, let sit for 5 minutes, then use in place of 1 egg.
- Unsweetened Applesauce – Use ¼ cup per egg for extra moisture and a mild fruity taste.
3. Dairy-Free Substitutions
- Milk → Swap with almond, oat, or coconut milk (same quantity) for a dairy-free alternative.
- Butter → Use coconut oil or avocado oil for a similar texture and richness.
4. Sweetener Options
- Maple Syrup – A 1:1 alternative to honey, with a more caramel-like flavor.
- Coconut Sugar – Use instead of honey for a lower-glycemic option.
5. Mix-In Variations
- No Nuts? Use sunflower seeds or pumpkin seeds for crunch without allergens.
- No Chocolate? Swap for raisins or chopped dates for natural sweetness.
These easy swaps ensure that your muffins are just as delicious, no matter your dietary preferences!
Serving Suggestions
These sourdough banana muffins made with Easy Supreme Style are delicious on their own, but pairing them with the right sides can take your experience to the next level. Whether you’re enjoying them for breakfast, as a snack, or even dessert, here are some tasty ways to serve them.
1. Perfect Breakfast Pairings
- Nut Butter & Fresh Fruit – Spread almond or peanut butter over a warm muffin and serve with sliced strawberries or blueberries for a balanced, protein-packed start.
- Greek Yogurt & Honey – A side of thick yogurt drizzled with honey adds a creamy contrast to the muffins’ soft texture.
- Scrambled Eggs & Herbal Tea – For a heartier meal, pair with fluffy eggs and a cup of chamomile or green tea.
2. Snack & Dessert Ideas
- Cinnamon-Spiced Butter – Mix a little cinnamon and honey into softened butter and spread it over a warm muffin for an extra indulgent treat.
- Dark Chocolate Drizzle – Melt dark chocolate and drizzle over muffins for a light dessert.
- Nut-Free Trail Mix – A mix of pumpkin seeds, coconut flakes, and dried cranberries makes a great crunchy side.
3. Creative Plating Tips
- For a café-style presentation, dust muffins with a light sprinkle of powdered sugar and serve on a wooden board with fresh mint leaves.
- For a kid-friendly treat, add a dollop of yogurt and top with banana slices in fun shapes.
Your Turn! Share your favorite way to enjoy these muffins in the comments!
Conclusion
These sourdough banana muffins made with Easy Supreme Style offer the perfect blend of sweetness, tanginess, and soft texture—all thanks to the magic of sourdough! Whether you’re using a sourdough discard or an active starter, this recipe transforms simple ingredients into a wholesome, flavorful treat.
Quick Recap:
✔ Naturally sweetened with ripe bananas
✔ Moist, fluffy, and lightly tangy
✔ Simple to make with easy substitutions
✔ Great for breakfast, snacks, or dessert
Now it’s your turn! Bake a batch, experiment with mix-ins, and make this recipe your own. Whether you go for chocolate chips, nuts, or cinnamon spice, these muffins are sure to impress.
Tried it? Share your results in the comments or tag your photos online—we’d love to see your creations!
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Sourdough banana muffins
Ingredients
- 1 cup 240g mashed ripe bananas – The riper, the better! Overripe bananas add natural sweetness and extra moisture.
- ½ cup 120g sourdough starter (active or discard) – Adds a light tang and improves texture. Discard works well since there’s no need for rising.
- 1 ½ cups 190g all-purpose flour – For a soft crumb. Swap with whole wheat flour for a heartier texture or use a 1:1 gluten-free blend if needed.
- ½ cup 120ml milk or plant-based alternative – Almond, oat, or coconut milk all work well.
- ⅓ cup 80ml honey or maple syrup – A natural sweetener that enhances the banana’s flavor.
- 1 large egg – Helps bind the batter. Use a flax egg 1 tbsp ground flax + 3 tbsp water for a vegan option.
- ¼ cup 60ml melted butter or coconut oil – Adds richness. Coconut oil makes it dairy-free.
- 1 tsp baking soda – Works with the sourdough to give a nice rise.
- ½ tsp cinnamon optional – Adds warmth and depth of flavor.
- ½ tsp salt – Balances the sweetness.
Optional Mix-Ins:
- ¼ cup 40g chocolate chips, chopped nuts, or dried fruit for added texture and flavor.
Instructions
Prep Your Ingredients (10 Minutes)
- ✔ Mash the bananas – In a medium bowl, mash 1 cup of ripe bananas until smooth. Some small lumps are okay.
- ✔ Measure everything out – Having your ingredients ready ensures a smooth baking process.
- Pro Tip: Use bananas with brown spots for the best natural sweetness and moisture.
Mix the Wet Ingredients (5 Minutes)
- ✔ Whisk the egg – In a large mixing bowl, lightly beat 1 large egg until frothy.
- ✔ Add the sourdough starter – Stir in ½ cup sourdough starter (discard or active) for a tangy depth.
- ✔ Incorporate the sweetener and fat – Mix in ⅓ cup honey (or maple syrup) and ¼ cup melted butter (or coconut oil) until smooth.
- ✔ Pour in the milk – Stir in ½ cup milk (or plant-based alternative) to loosen the batter.
- ✔ Fold in the mashed bananas – Gently mix until well combined.
- Pro Tip: Don’t over-mix at this stage—keeping some air in the batter helps with a fluffier texture.
Combine the Dry Ingredients (3 Minutes)
- ✔ Sift the dry ingredients – In a separate bowl, whisk together:
- 1 ½ cups all-purpose flour (or whole wheat/gluten-free substitute)
- 1 tsp baking soda
- ½ tsp cinnamon (optional)
- ½ tsp salt
- ✔ Gradually add to wet ingredients – Stir the dry ingredients into the wet mixture in batches, using a spatula or wooden spoon.
- ✔ Stop when just combined – The batter should be thick but scoopable.
- Pro Tip: Over-mixing activates gluten, leading to dense muffins—mix until just incorporated.
Add Mix-Ins (Optional, 2 Minutes)
- ✔ Fold in extras – Stir in ¼ cup chocolate chips, nuts, or dried fruit if using.
- Pro Tip: Toss add-ins in a teaspoon of flour before mixing in to prevent them from sinking.
Fill & Bake (20–25 Minutes at 350°F/175°C)
- ✔ Preheat the oven – Set to 350°F (175°C) and line a muffin tin with paper liners or grease lightly.
- ✔ Fill muffin cups – Spoon batter into each cup, filling about ¾ full to allow room for rising.
- ✔ Bake until golden – Place the tray in the oven and bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.
- Pro Tip: For extra domed tops, bake at 375°F (190°C) for the first 5 minutes, then reduce to 350°F (175°C) for the remaining time.
Cool & Enjoy (10 Minutes)
- ✔ Let muffins rest in the pan – Cool for 5 minutes before transferring to a wire rack.
- ✔ Enjoy warm or store for later – Serve immediately or follow storage tips for later use.
- Pro Tip: These muffins taste even better the next day as the sourdough flavors develop!
Notes
- Calories: ~180 kcal
- Total Fat: 6g
- Saturated Fat: 3g
- Carbohydrates: 28g
- Sugars: 10g
- Fiber: 2g
- Protein: 4g
- Sodium: 150mg
- Potassium: ~200mg (from bananas)
- Iron: 4% DV
- Calcium: 3% DV
FAQs & Troubleshooting
Q1: Can I use sourdough discard instead of an active starter?
Absolutely! Sourdough discard is a great alternative that adds a mild tang and keeps your muffins moist. With baking soda handling the rise, an active starter isn’t required.
Q2: How do I make these muffins gluten-free?
You can simply substitute all-purpose flour with a 1:1 gluten-free baking mix that includes xanthan gum. Alternatively, oat flour works too, though it may yield a slightly softer texture.
Q3: What’s the best way to store these muffins?
At Room Temperature: Place your muffins in a sealed, airtight container where they’ll stay fresh for about 2 days.
Refrigeration: Keep them in a tightly closed container in the fridge, and they should remain good for up to 5 days.
Freezing: Wrap each muffin individually in plastic wrap and then store them in a freezer-safe bag or container. Mark the container with the date—they’ll last for up to 3 months. When ready to enjoy, thaw at room temperature or microwave for about 20 seconds.
Q4: Why did my muffins turn out dense?
Overmixing the batter can cause too much gluten to develop, making the muffins tough rather than light. Mix only until the ingredients are just combined.
Q5: Can I make these muffins without eggs?
Yes! Replace each egg with a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) or use ¼ cup of applesauce per egg for a slightly firmer result.
Q6: How do I make them sweeter without adding extra sugar?
Use extra-ripe bananas to naturally boost sweetness, or fold in chopped dates or raisins for an additional layer of flavor.
Q7: What’s the best way to reheat these muffins?
For a fresh-baked feel, warm them in an oven preheated to 300°F (150°C) for 5–10 minutes. Alternatively, wrap a muffin in a damp paper towel and microwave for 15–20 seconds.
Q8: Can I add mix-ins like chocolate chips or nuts?
Definitely! Incorporate ¼ to ½ cup of chocolate chips, walnuts, or dried fruit for extra texture and flavor. Toss these mix-ins in a little flour before adding to help keep them evenly distributed.
Have more questions? Leave a comment below—we’re always here to help!
Nutritional Breakdown & Dietary Benefits
These sourdough banana muffins made with Easy Supreme Style combine natural sweetness, dietary fiber, and gut-friendly properties from the sourdough starter into a wholesome treat. Below is an estimated nutritional profile per muffin (based on a 12-muffin batch):
- Calories: ~180
- Carbohydrates: 28g
- Protein: 4g
- Fats: 6g
- Fiber: 2g
- Sugar: 10g (this value can vary with the type of sweetener used)
These muffins also provide a healthy dose of essential nutrients, including potassium from bananas, B vitamins developed during fermentation, and iron when whole grains are incorporated.
Dietary Benefits & Adaptations:
✔ Lower Sugar: Reduce honey or maple syrup by 1–2 tablespoons and rely on extra-ripe bananas for natural sweetness.
✔ Higher Protein: Substitute up to half of the flour with oat flour or incorporate a scoop of protein powder.
✔ Vegan-Friendly: For a plant-based version, swap conventional eggs with a flaxseed mixture and use coconut oil instead of butter.
✔ Gluten-Free: Opt for a 1:1 gluten-free flour blend that includes xanthan gum to retain structure.
Note: Nutritional figures may vary based on ingredient brands and portion sizes, so feel free to adjust the recipe to meet your dietary requirements.