Sourdough Banana Nut Muffins (starter or discard)

Are you in search of a healthy and delicious breakfast option? Try these Sourdough Banana Nut Muffins recipe. Perfect for a morning treat or an afternoon snack.

This recipe is made with ripe bananas, crunchy nuts, and sourdough starter, providing a unique twist on the traditional banana bread. 

This recipe is simple to follow and flavorful, making it an excellent choice for anyone who enjoys baked goods. 

Give this easy and yummy Sourdough Banana Muffins a try today and indulge in a tasty treat that’s also good for you!

Why You Will Love This Recipe

Moist and Flavorful: Banana sourdough muffins are incredibly moist and flavorful, thanks to the sourdough starter and ripe bananas.

Easy to Make: This recipe is easy to follow, even if you’re a beginner baker. If you would love more muffin recipes, also try out our sourdough banana nut muffins and sourdough discard pumpkin muffins!!

Versatile: You can customize this recipe by adding your favorite mix-ins, such as chocolate chips, blueberries, or raisins.

Perfect for Breakfast or Snack: These sourdough discard banana muffins make a delicious and satisfying breakfast or snack on the go or a sweet treat with your afternoon tea or strawberry frappuccino.

Tips On How To Make Sourdough Banana Nut Muffins

• Start by preparing your sourdough starter at least a day in advance. You can find plenty of recipes and instructions online to create a sourdough starter from scratch.
• Once you have your sourdough starter, mix it with ripe mashed bananas, eggs, sugar, and oil in a large mixing bowl.
• In a separate bowl, mix all purpose flour, baking powder, baking soda, salt, and chopped nuts.
• Gradually add the dry and wet ingredients, mixing well until the batter is smooth.
• Grease a muffin tin and pour the batter into the muffin cups, filling them about 3/4 full.
• Let the muffins rest for about 30 minutes before baking them in a preheated oven at 375°F (190°C) for 20-25 minutes or until a toothpick inserted into the center of the muffins comes out clean.
• Let the muffins cool down for a few minutes in the tin before removing them and serving them warm or at room temperature.
• Enjoy your delicious and nutritious sourdough banana nut muffins!

FAQ

What is sourdough?

Sourdough is a type of bread made from a fermented dough starter. It has a tangy flavor and a chewy texture and is often used in artisanal bread baking.

Can sourdough be used in muffins?

Yes, sourdough can be used in muffins as a substitute for baking powder or baking soda. It adds a tangy flavor to the muffins and helps them to rise.

Can you use whole wheat flour instead of all purpose flour?

Yes, you can use whole wheat flour instead of all-purpose flour in this recipe. However, keep in mind that whole wheat flour can make the bread denser and heavier than all-purpose flour. You may need to adjust the amount of liquid used in the recipe to compensate for the additional absorption that whole wheat flour will cause.

What are the ingredients for sourdough banana nut muffins?

The ingredients for sourdough banana nut muffins typically include all purpose flour, sugar, baking soda, salt, eggs, overripe bananas, active sourdough starter or sourdough starter discard, milk, vegetable oil, and chopped nuts. When using sourdough discard this is a great way to use up your discard helping with food waste.

Are sourdough banana nut muffins healthy?

Sourdough banana nut muffins can be a healthy option if made with whole grain flour, less sugar, and healthier fats like olive oil or coconut oil. They can also be a good source of fiber and protein if nuts or seeds are added.

How do I make sourdough banana nut muffins?

To make sourdough banana nut muffins, you’ll need to mix the dry ingredients together in one bowl, and the wet ingredients together in another bowl. Then, combine the two mixtures and fold in the chopped nuts. Spoon the batter into muffin cups and bake in a preheated oven until golden brown.

Reasons Why You Would Want to Do a Long Ferment Overnight

Long fermentation is the best option for sourdough banana nut muffins because it allows the sourdough starter to fully develop and break down the complex carbohydrates in the flour, making the muffins easier to digest.

This long ferment also enhances the flavor and texture of the muffins, resulting in a more complex and nuanced taste.

Additionally, a longer fermentation helps to activate the natural leavening agents in the sourdough starter, resulting in a lighter and fluffier muffin with a better rise.

Finally, a long ferment gives the muffins a longer shelf life, allowing you to enjoy them for several days after baking.

A long fermentation is the best way for creating delicious and nutritious sourdough banana nut muffins.

Tools you may need

Mixing Bowls

Measuring Cups and Spoons

Liquid Measuring Cups

Muffin Liners

Muffin Pan

Kitchen Scale

Food Chopper

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Ingredients you will need

Butter: Provides richness and flavor to the muffins.

Light brown sugar: Adds sweetness and moisture to the muffins.

Vanilla extract: Enhances the flavor of the muffins.

Eggs: Provide structure and richness to the muffins.

Bananas: Adds natural sweetness, moisture, and flavor to the muffins.

Sourdough starter or discard: Adds tanginess and depth of flavor to the muffins.

Flour (all-purpose or freshly milled soft white flour): Provides structure to the muffins.

Baking soda: Helps the muffins rise and become light and fluffy.

Baking powder: Helps the muffins rise and become light and fluffy.

Salt: Enhances the flavor of the muffins.

Cinnamon: Adds warmth and spice to the muffins.

Nutmeg: Adds warmth and depth of flavor to the muffins.

Toasted walnuts: Adds crunch and nuttiness to the muffins.

Sugar: Adds sweetness and flavor to the muffins.

How To Make Sourdough Banana Nut Muffins

1. Preheat Oven: Set your oven to 375°F (190°C).

2. Mix Butter and Sugar: In a large mixing bowl, use a spoon or mixer to cream the butter and sugar until it’s light and fluffy.

3. Add Vanilla and Eggs: Add vanilla extract and eggs to the bowl. Mix until everything is well combined.

4. Mash Bananas: Use a fork to mash the bananas until smooth. Add the mashed bananas and sourdough starter or discard to the mixing bowl. Mix everything together.

5. Mix Dry Ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and toasted walnuts.

6. Combine Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until everything is well combined.

7. Prepare Muffin Tin: Grease a muffin tin or line it with paper liners.

8. Fill Muffin Cups: Spoon the muffin batter into the muffin cups, filling them about 2/3 full. You should get 12-18 muffins, depending on the size of your muffin tin and liners.

9. Make Strudel Topping: In a small bowl, mix sugar, flour, cinnamon, and toasted walnuts. Cut the butter into small pieces and add to the mixture. Use your fingers to mix until it’s crumbly.

10. Add Topping: Sprinkle the strudel topping over the batter in each muffin cup.

11. Bake Muffins: Bake in the oven for 20-25 minutes. Check if they’re done by inserting a toothpick into the center of a muffin. If it comes out clean, they’re ready.

12. Cool Muffins: After baking, let the muffins cool in the tin for a few minutes. Then, remove them from the tin and let them cool on a wire rack.

Enjoy: Eat your delicious sourdough banana nut muffins with a strawberry frappuccino or tea!

Storage Ideas for Sourdough Banana Nut Muffins (starter or discard)

• If you’re looking for some storage ideas for Sourdough Banana Nut Muffins, then there are a few options you can consider.
• Firstly, you can store them at room temperature in an airtight container for up to 3-4 days. However, if you want to extend their shelf life, then you can freeze them for up to 3 months. 
• To freeze the muffins, allow them to cool completely, and then wrap them individually in plastic wrap or aluminum foil. Place the wrapped muffins in a freezer-safe container or a resealable plastic bag. Make sure to label them with the date so that you can keep track of how long they’ve been frozen.
• When you’re ready to enjoy the muffins, simply thaw them at room temperature for a few hours, or heat them up in the oven or microwave for a quick breakfast or snack. These muffins are a great make-ahead option that can be enjoyed any time of the day!

For more muffin recipes, check out our Sourdough Raspberry Popovers and Pumpkin Sourdough Discard Muffins.

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