Easy Sourdough Banana Muffins
This recipe for sourdough banana muffins yields perfectly fluffy, moist muffins with tall, bakery-style muffin tops. Packed with sweet banana flavor, chopped pecans, and no refined sugar, they make the perfect quick and easy breakfast.
Banana nut muffins were always one of my favorite breakfasts growing up. They are straightforward and easy to make, and make a really good “on the go” type of breakfast. I love them packed with crunchy pecans and a generous slab of butter!
To make banana nut muffins even better, I decided to do a little sourdough twist on them (much like this coffee cake recipe) to add a little punch of gut healthy sourdough. I also used coconut sugar to keep these sourdough banana muffins free of refined sugar (an added bonus!)
They are delicious and moist, and packed with delicious banana flavor! You’ll love ’em.
Why You’ll Love This Recipe
Ingredients You’ll Need
This is a quick overview of some essential ingredients. Be sure to check out the recipe card below for the full list!
How to Make Sourdough Banana Muffins
- Prepare a 12 count muffin tin by lining it with paper liners or liberally spraying with a non-stick spray (I use avocado oil) and set aside.
- Peel and mash 3 large bananas until they reach the desired texture you’re looking for. I like mine pretty well smashed, but you may want to leave them a little chunky.
- In a large bowl, add mashed bananas, melted butter (make sure it’s cooled!), oil, eggs, vanilla extract, and sourdough discard. Mix together until just combined and then add the sugar, mixing again.
- Begin adding the dry ingredients, beginning with the baking powder, baking soda, and salt. Gradually add the flour, 1 cup at a time until just combined, being careful not to overmix.
- Using a medium sized cookie scoop or 1/4 cup measuring cup, portion the batter into prepared muffin tin, filling each liner ¾ of the way full.
- Bake muffins in preheated oven at 425 for 8 minutes, and then reduce the oven temperature to 350 (do not open the oven door or remove the muffins, just leave them in and reduce the temperature) and bake another 7-8 minutes. A toothpick inserted in the center should come out clean or with few moist crumbs (no wet batter) to test doneness.
- Allow muffins to cool. Top with a hearty slab of butter and enjoy!
I’d love to hear from you! If you make this dish, pin it, tag me on Instagram or Pinterest @ourhandcraftedhome so I can share it with others. It’s so exciting to see when you make my recipes!
Quick Tips for Success
- Baking the muffins at a high temperature initially and then lowering the temperature halfway through baking ensures tall, bakery-style muffin tops. “Just look at those beautiful muffin tops!” (said no one ever).
- There are many options for add-ins. Swap out the chopped pecans for walnuts, dried fruit, or chocolate chips for a delicious twist.
- In most of my other recipes, I use a stand mixer to mix up any kind of dough or batter, but for these muffins, I highly recommend mixing them by hand until just combined. It will yield a lighter, fluffier muffin!
- I find these muffins are best served warm out of the oven with softened butter. YUM!
Shop Recommended Tools
Disclaimer: This post contains affiliate links, meaning I make a small commission off of them with no extra cost to you. Read my full disclosure policy here.
FAQs & Storage
Pin it For Later!
More Yummy Recipes
Check out these reader favorites, straight from my log cabin kitchen!
grab the list of scratch kitchen essentials
when you join the newsletter!
Sourdough Banana Nut Muffins
This recipe for sourdough banana muffins yields perfectly fluffy, moist muffins with tall, bakery-style muffin tops. Packed with sweet banana flavor, chopped pecans, and no refined sugar, they make the perfect quick and easy breakfast.
Ingredients
- 3 large over ripe bananas
- 1/4 cup avocado oil
- 1/4 cup melted butter
- 1 1/4 cup coconut sugar (can substitute brown sugar)
- 2 large eggs
- 1/2 cup sourdough discard
- 2 tsp pure vanilla extract
- 2 cups all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cup finely chopped pecans
Instructions
- Prepare a 12 count muffin tin by lining it with paper liners or liberally spraying with a non-stick spray (I use avocado oil) and set aside.
- Peel and mash 3 large bananas until they reach the desired texture you're looking for. I like mine pretty well smashed, but you may want to leave them a little chunky.
- In a large bowl, add mashed bananas, melted butter (make sure it's cooled!), oil, eggs, vanilla extract, and sourdough discard. Mix together until just combined and then add the sugar, mixing again.
- Begin adding the dry ingredients, beginning with the baking powder, baking soda, and salt. Gradually add the flour, 1 cup at a time until just combined, being careful not to overmix.
- Using a medium sized cookie scoop or 1/4 cup measuring cup, portion the batter into prepared muffin tin, filling each liner ¾ of the way full.
- Bake muffins in preheated oven at 425 for 8 minutes, and then reduce the oven temperature to 350 (do not open the oven door or remove the muffins, just leave them in and reduce the temperature) and bake another 7-8 minutes. A toothpick inserted in the center should come out clean or with few moist crumbs (no wet batter) to test doneness.
- Allow muffins to cool slightly. Top with a hearty slab of butter and enjoy!
Notes
Nutrition Information:
Yield:
15Serving Size:
1Amount Per Serving: Calories: 284Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 33mgSodium: 211mgCarbohydrates: 37gFiber: 2gSugar: 20gProtein: 4g
If you loved this recipe for easy sourdough banana muffins, make sure to come back and leave a comment and a 5 star rating! I would love to hear how this recipe turned out for you.
Also, if you want even more Our Handcrafted Home, feel free to join our Facebook community! We would love to have you join in on the fun.
