Sourdough Banana Muffins

Published: May 8, 2023 • Last Updated: May 18, 2023
Author: Laura
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sourdough banana muffins

Looking for a delicious and easy-to-make treat that’s perfect for breakfast, a mid-day snack, or even a dessert? Look no further than Sourdough Banana Muffins! These delightful muffins are a surefire way to use up any overripe bananas you may have lying around. Not only are they moist and flavorful, but they’re also a healthier option than many store-bought muffins, making them a guilt-free indulgence that your entire family will love.

Why You’ll Love This Recipe

  • Moist and Flavorful – Sourdough banana muffins are incredibly moist and packed with flavor. They combine the taste of sourdough with the natural sweetness of ripe bananas to create a perfectly balanced treat.
  • Easy to Make – This recipe requires minimal effort and is simple to follow. You don’t need any fancy equipment or baking skills, so even if you’re a beginner baker, you can easily whip up a batch of these muffins.
  • Healthier Option – Unlike store-bought muffins, these sourdough banana muffins are a healthier alternative. They’re made with wholesome ingredients, including whole wheat flour and sourdough starter, making them a nutritious part of breakfast that you can feel good about enjoying.

Ingredients Needed

  • Sugar adds sweetness to the muffins and helps to balance out the tangy flavor of the sourdough. I use coconut sugar most often.
  • Mashed bananas provides natural sweetness and moisture to the muffins. Bananas also have a distinct flavor that pairs well with the tangy sourdough taste.
  • The egg acts as a binder for the batter and helps to create a tender crumb. It also adds richness and flavor to the muffins. I love that it also adds protein.
  • Salt helps to enhance the overall flavor of the muffins and balances out the sweetness.
  • Baking soda is necessary for leavening and helps the muffins to rise.
  • Baking powder also acts as a leavening agent and helps the muffins to rise.
  • Cinnamon adds warmth and depth of flavor to the muffins. It also pairs well with the sweetness of the bananas and the tangy flavor of the sourdough.

To start the recipe, you’ll also need a sourdough starter, flour, and milk of choice. Make sure you check out the recipe card for a full ingredient list and step by step tutorial.

FAQs for Sourdough Banana Muffins

Can I use all-purpose flour instead of whole wheat flour?

Yes, you can substitute all-purpose flour for whole wheat flour if you prefer. However, keep in mind that whole wheat flour is a healthier option that adds more fiber and nutrients to the muffins.

How many muffins does this recipe make?

This recipe makes 12 muffins. You can also easily double this recipe.

Can I use frozen bananas?

Yes, you can use frozen bananas in this recipe. Simply let them thaw before mashing them.

Can I omit the cinnamon?

Yes, you can omit the cinnamon if you prefer. However, keep in mind that it adds a nice depth of flavor to the muffins.

How do I store leftover muffins?

Store the muffins in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. You can also freeze them for longer storage.

What to Serve with Banana Muffins

  • Spread them with butter or cream cheese – Adding a pat of butter or a dollop of cream cheese can take these muffins to the next level.
  • Pair them with fresh fruit – Sourdough banana muffins go great with fresh fruit, such as strawberries, blueberries, or raspberries. You can serve them together as part of a healthy breakfast or snack.
  • Serve them with yogurt – A scoop of yogurt on the side is a great way to add some extra protein to your breakfast or snack.
  • Enjoy them with a smoothie – Sourdough banana muffins pair exceptionally well with a protein smoothie, making them the perfect snack to enjoy in the morning or for an afternoon snack.

Topping Options

  • Streusel topping – Mix together flour, sugar, and butter to create a crumbly streusel topping that adds texture and sweetness to your muffins.
  • Nut topping – Chopped nuts, such as walnuts or pecans, add a tasty crunch and nutty flavor to your muffins.
  • Cream cheese frosting – Whip together cream cheese, butter, powdered sugar, and vanilla extract to create a sweet and tangy frosting that pairs perfectly with the sourdough banana flavor.
  • Chocolate chips – Add chocolate chips to your muffins for a sweet and indulgent twist.
  • Powdered sugar – Dust your muffins with powdered sugar for a simple yet delicious decoration.

More Sourdough Breakfast Options

Get full access to more sourdough recipes with The Sourdough Essentials Digital Cookbook or The Sourdough Essentials Physical Cookbook

Sourdough Banana Muffins

If you're looking for a Sourdough Banana Muffin recipe that's easy to make, then this one is for you! It's fermented for better digestion.


The night before (sponge ingredients):

  • 1 cup sourdough starter
  • 1 cup flour
  • 1/2 cup milk of choice

In the morning:

  • 1/4 cup sugar (see sweetening options below)
  • 2 mashed bananas
  • 1 egg
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 scoop protein powder (optional)
  • blueberries (optional)


Instructions for the night before:

  • Combine the sponge ingredients, cover, and leave on the counter overnight OR place in the fridge until the night before you're going to make muffins.

In the morning:

  • Combine the sugar, bananas, and egg: mixing very well.
  • Stir in the rest of the ingredients.
  • Add the overnight sponge and mix everything together gently until well combined.
  • Spoon into muffin tin, about 3/4 of the way full.
  • Bake at 375 degrees for 18-20 minutes or until done.


  • For naturally sweetened, don’t add sugar, and let the bananas be the sweetener. 
  • For lightly sweetened, add 1/4 cup of sugar. 
  • For regular sweetened, add 1/2 cup of sugar. 
  • The sponge can be made several days in advance.
  • This recipe doubles very well!

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