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Sourdough Banana Muffins

Deliciously soft and sweet, these Sourdough Banana Muffins combine the tang of sourdough with ripe bananas for a delightful treat.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup sourdough starter Use a well-fed starter for best results.
  • 1 ripe banana 1 ripe banana, mashed The riper the banana, the sweeter the muffins.
  • 1/2 cup sugar
  • 1/4 cup melted butter or vegetable oil Melted butter adds a rich flavor.
  • 1 large egg Can be substituted with flaxseed meal for a vegan option.
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 cup all-purpose flour Can be substituted with gluten-free flour.
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
Topping Ingredients
  • 1/2 cup oats For topping.
  • 2 tablespoons brown sugar For topping.
  • 1 tablespoon melted butter For topping.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a mixing bowl, combine the sourdough starter, mashed banana, sugar, melted butter, egg, and vanilla extract. Mix until well combined.
  3. In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  4. In a small bowl, mix the oats, brown sugar, and melted butter together for the crumble topping.
  5. Divide the muffin batter into the prepared muffin tin, filling each cup about 2/3 full. Sprinkle the oatmeal crumble on top of each muffin.
Baking
  1. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the muffins to cool in the tin for a few minutes before transferring to a wire rack to cool completely.

Notes

For a vegan option, substitute the egg with flaxseed or chia seed mix. Allow muffins to cool completely to enhance flavors and texture.