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Sourdough Banana Bread Muffins

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      Sadly, all good things must come to an end.  Maw-Maw and Paw-Paw are headed home.  It’s smart really, they are leaving right before we get temperatures in the 90s.  For those of you who aren’t familiar with our particular brand of heat in central Illinois, that is 90 some odd degrees with about a million percent humidity.  We’ll need machetes to cut through it.  But such is life around here.  We have the joy of biting cold in the winter and sweltering heat during the summer with about a day of spring and fall in between.  I really do love it here for the most part, but a good solid month of high sixties and low seventies a couple of times a year would be nice!


      We actually have a batch of these sourdough banana bread muffins in the freezer right now.  They have that perfect banana bread flavor and texture with the convenience of a grab and go muffin. Jax has been loving getting one in the morning and heating it up for a few seconds in the microwave.  A quick schmear of butter and breakfast is ready.  He loves to eat his muffin, drink his milk and cuddle with his mommy for a few minutes before he goes to daycare.  He is the cutest thing, in case you didn’t know.

Sourdough2BBanana2BBread2BMuffins2BWhole
Sourdough Banana Bread Muffins
makes 18 muffins
Ingredients:

1 cup sugar
1 large egg
4 overripe bananas, mashed
1 cup sourdough starter
1 cup all purpose flour
1 cup white whole wheat flour
1 tsp salt
1 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/2 cup coconut oil, melted
1 tsp vanilla
  1. Preheat oven to 400 and grease muffin tins.
  2. Stir together sugar, egg, bananas and sourdough starter.
  3. In a separate bowl, mix together dry ingredient.  Then add dry ingredients to wet ingredients, stirring until just mixed.
  4. Stir in coconut oil and vanilla.
  5. Scoop into prepared muffin tins.
  6. Bake 12-18 minutes, or until a toothpick tests clean.
  7. Remove from muffin tins and cool on a wire rack. 

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Windblown Blonde

Thursday 15th of March 2018

Thanks for the recipe! My hubby made them and they loved them. I'm allergic to bananas �� But they smelled amazing! I am making them for family friends next-that's when you really know it's a great recipe!

Anonymous

Friday 24th of June 2016

I have never heard of making banana bread muffins with sourdough. Sounds very tasty! Thanks for sharing.

Carlee

Saturday 25th of June 2016

It is delicious! I have been really into making sourdough muffins lately. I like to use a lot of whole wheat flour in my baked goods and I feel like the sourdough helps keep them from feeling too dense and gives them that extra boost.

Big Rigs 'n Lil' Cookies

Thursday 16th of June 2016

I could go for an entire summer of 70 degrees! What a treat that would be! These muffins sound fabulous. I really must try these.

Carlee

Thursday 16th of June 2016

Doesn't a stretch of 70s sound great? Especially as it is in the mid-90s here today and humid as all get-out!

Miz Helen

Wednesday 15th of June 2016

We will really enjoy the combination of your muffins. Thanks so much for sharing with Full Plate Thursday and come back to see us real soon! Miz Helen

Carlee

Thursday 16th of June 2016

Thanks Miz Helen, we have certainly been enjoying them!

Kim - KnockitoffKim.com

Wednesday 15th of June 2016

It sounds like Jax (and mommy) are living the good life! We're right with you on the sweltering heat with the insane humidity. So far, we've been spared but I know it's coming! These look lovely, and perfect for a quick breakfast. I know a few kids around here who covet a good banana bread. I'll be giving them a try! Thanks so much for sharing with us and we hope you'll link up with us again at You Link It We Make It! - Kim @ knockitoffkim.com

Carlee

Wednesday 15th of June 2016

We do have it pretty good! We have not been spared with heat and humidity though, it's supposed to hit 96 today and we had a tiny storm this morning. Not quite enough rain to water the garden, just enough to push the humidity to one million and ten percent! ;-)