Sourdough banana muffins
Soft, fluffy, and naturally sweet, these sourdough banana muffins made with Easy Supreme Style are a must-try! Perfect for breakfast or a wholesome snack.
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
Nutrition Facts (Per Muffin)
These muffins offer a balanced mix of carbohydrates, protein, and healthy fats, making them a satisfying snack or breakfast option.
- 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