Sourdough Banana Muffins

delicious & easy

These sourdough banana muffins are soft and fluffy but also hearty and satisfying. They have the right balance of tangy sweetness throughout.

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– Unsalted butter – Ripe bananas  – Honey  – Eggs  – Sourdough starter

Step 1

Preheat the oven to 350ºF. Lightly grease your muffin cups or line with muffin pan liners. Combine the butter and sugar in a large bowl.

Step 2

Mix by hand until smooth, about 2 minutes. Stir in mashed bananas, honey, vanilla extract, sourdough starter, baking powder, baking soda, eggs, and salt.

Step 3

Mix until smooth. Then add all purpose flour and nuts or chocolate chips, if using.

Step 4

Pour the banana bread mixture into the prepared muffin pan, filling almost to the top. Then let rest at room temperature for 10 minutes.

Step 5

Bake for 20-25 minutes, or until a toothpick inserted into the middle of the muffin comes out clean.

Step 6

Allow bread loaf to cool for 5 minutes in the muffin tin or cooling rack before removing and serving.

Store leftover muffins in an air-tight container at room temperature for up to 5 days. Freeze for longer storage (up to 3 months).

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Serve & enjoy!

Serve & enjoy!