Fluffy Sourdough Banana Muffins

These Sourdough Banana Muffins are made with white and wholegrain spelt flours, giving them a slightly nutty flavor. They are filled with chopped walnuts, adding extra flavor and crunch, and are topped with a buttery streusel for the perfect finishing touch. These muffins taste like banana bread and are ideal for breakfast or as a snack.

If you’re looking for an easy and delicious vegan sourdough muffins recipe, you’re in the right place! These Sourdough Banana Muffins are simple to make—no mixer is required, as the batter can be made using only a fork, or a whisk.

The combination of sourdough and baking soda makes these sourdough muffins incredibly fluffy, and thereby such a delight to bite into. They have the same comforting taste as banana bread, with an even richer banana flavor the next day.

We mixed chopped walnuts into the batter for a lovely crunch. The streusel topping, made with coconut oil, walnuts, brown sugar, and flour, adds a crispy and sweet finish.

These muffins stay fresh at room temperature for up to three days and freeze beautifully, so you can always have a tasty snack on hand.

If you love simple desserts, you should try our favorites:

• Easy vegan plum crumble
• Silken Tofu Chocolate Mousse
• Healthy Ice Cream Recipe (High-Protein, 3 Ingredients, No Churn!)
• Healthy apricot balls
• White Chocolate & Pistachio Date Bark
• Date And Peanut Butter bites (With Flaky Salt)

If you love baking with sourdough, you’ll love our Best Overnight Sourdough Bagels and Perfect overnight sourdough bread.

Why you’ll love these Sourdough Banana Muffins

• Fluffy texture – The combination of sourdough and baking soda creates incredibly light and airy muffins.
• Even better the next day – The banana flavor enhances over time, making these muffins even more delicious after a day.
• Easy to freeze – These muffins freeze beautifully, so you can always have a quick snack, treat for your guests, or breakfast on hand.
• Streusel topping – A crumbly, buttery streusel adds the perfect crunchy contrast to the soft muffin.
• Easy to make – No mixer required! You can whip these up in one bowl with just a fork and a whisk.
• Vegan – These Banana Sourdough Muffins are completely plant-based, making them a great option for any diet.

Pin

Ingredients

Dry ingredients for muffins

• Flour – A mix of all-purpose flour and spelt flour.
• Caster sugar – Finer than granulated sugar – the finest before powdered sugar, caster sugar dissolves and incorporates more quickly in the batter, which results in a light and airy texture.
• Cinnamon – Banana and cinnamon are a great flavour combination. Any type of powdered cinnamon will work.
• Baking soda – Helps the muffins to rise and creates an airy texture.
• Walnuts – Bananas, walnuts, and cinnamon are all complementary flavors, that are very comforting when combined, especially during colder weather. Add crunch to every bite of the muffin.
• Sea salt – Balance the sweetness and bring out the other flavors of the muffins.

Pin

Wet ingredients for muffins

• Ripe bananas – The riper, the better, when it comes to baking with bananas. The riper they are, the more pronounced the banana flavor will be and the sweeter they will be.
• Apple sauce – Unsweetened apple sauce is used as an egg replacement. It also adds moisture to the muffins.
• Active sourdough starter – Needs to be at least double in size from when you feed it, and have many bubbles.
• Coconut fat – To let the banana flavor shine through, we prefer using odourless coconut fat in this recipe.
• Soy milk – Adds moisture to the muffins.

Streusel

• Walnuts – Add crunch and extra texture to the streusel.
• Coconut oil – If you love coconut flavor, use regular coconut oil (not odourless like above), as it will nicely complement the banana flavor, without being too overpowering.
• Brown sugar – We used light brown sugar, but you can use any type of brown sugar you prefer. A darker brown sugar will give the streusel a more complex and richer caramel flavor.
• Flour – Helps the streusel crumbs hold their shape.
• Cinnamon – Adds an extra layer of flavor to the streusel, that nicely rounds of the flavor of the muffins.

Ingredients replacements

• Flour: Replace wholegrain spelt flour with wholewheat flour, or white all-purpose flour.
• Walnuts: Swap walnuts for your favorite nuts, such as pecans, cashews, or walnuts. Make it nut-free. To make a nut-free streusel, replace the walnuts with two tablespoons of flour.
• Coconut fat: Replace the coconut fat with margarine, to make it nut-free.
• Chocolate: Banana and chocolate are a great combination, and chocolate chips would be a fantastic addition to these muffins. You can use them in substitution of, or in addition to the chopped walnuts.
• Cinnamon – Pumpkin spice would work equally well, especially if you’re making this Sourdough Banana Muffins recipe during autumn.

Step-by-step process of making Sourdough Banana Muffins

Make the muffins batter

• Chop the walnuts. The walnuts for the muffins should be a litle larger, and very fine for the streusel.

Pin

• Combine all the dry ingredients in a medium bowl. Mix them with a fork or a whisk, until equally distributed.
• Mash the peeled bananas. If you like concentrated banana flavor, leave some small pieces unmashed. However, for a smooth muffin texture, ensure there are no unmashed banana pieces.

Pin

• Add active sourdough starter, melted coconut butter, apple sauce, and soy milk.

Pin

Pin

• Using a fork or a whisk, mix the wet ingredients.
• Add the wet ingredients to the dry ingredients and mix it well with a fork or a whisk, scraping the sides and the bottom of the bowl.

Pin

Make the muffins streusel mixture

• Combine the finely chopped walnuts, with coconut fat, sugar, and cinnamon.
• Add the flour and mix with a teaspoon. Do not overmix the streusel mixture, it should be a little crumbly.

Pin

Bake the muffins

• Line the muffin tin with muffin liners.
• Spoon the Sourdough Banana Muffins batter in the muffin liners.
• Add about two teaspoons of the streusel on each muffin and equally divide it through the muffin.
• Bake the muffins at 180 C for 40 minutes.
• When baked, place them on a cooling rack, and wait for them to cool off.

Recipe video

How to store Sourdough Banana Muffins?

Store the muffins in an airtight container at room temperature for up to three days, or in the fridge for up to five days. You can also freeze them for up to three months and thaw them overnight, or by microwaving them for a minute.

Pro tips for making Sourdough Banana Muffins

• Use a fully active starter – For the best texture and rise, use your sourdough starter at its peak, just before it starts to deflate. It should be bubbly and airy. If you need a recipe for a sourdough starter, see the Ultimate Sourdough Starter Guide.
• Maximize the rise – For bakery-style muffins with a taller dome, use two muffin tins and fill every other cup to allow better airflow and even baking.
• Quickly ripen bananas – Are your bananas not fully ripe? Microwave them, in their peel, for about a minute until the skin turns brown and the inside softens.
• Freeze overripe bananas – Store very ripe bananas in the freezer and thaw them whenever you’re ready to bake a fresh batch of Sourdough Banana Muffins.
• Check for baked dough – Insert a toothpick into the center of a muffin and if it comes out clean or with just a few crumbs, they’re perfectly baked.
• Easy liner removal – Let the muffins cool completely before peeling off the liners to prevent sticking.

PinPin

Mini apple strudel

2 hours hours 30 minutes minutes

PinPin

Eggless cinnamon rolls

12 hours hours 30 minutes minutes

PinPin

Healthy apricot balls

10 minutes minutes

PinPin

Vegan plum crumble

50 minutes minutes

Pin

Fluffy Sourdough Banana Muffins

Author: Give me the vitamins

These Sourdough Banana Muffins are made with a blend of white and wholegrain spelt flours for a hearty texture. They’re filled with chopped walnuts for extra flavor and crunch, then topped with a buttery streusel for the perfect finishing touch. These muffins are perfect for breakfast or a snack!

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Breakfast, Dessert

Cuisine dairy-free, plant-based, vegan

Servings 12 muffins

Cook ModePrevent your screen from going dark

Equipment

• 1 Muffin tin 12 cup
• 12 Muffin liners
• 2 Medium bowls
• 1 Fork or whisk
• 1 Kitchen scale
• 1 Measuring spoon

Ingredients

  

1x2x3x

Dry ingredients for muffins

• 120 grams all-purpose flour
• 120 grams wholegrain spelt flour
• 4 tablespoon caster sugar
• 1 teaspoon cinnamon powdered
• 1 teaspoon baking soda
• 60 grams walnuts chopped
• 1/2 teaspoon salt

Wet ingredients for muffins

• 3 ripe bananas mashed
• 100 grams apple sauce unsweetened
• 160 grams active sourdough starter
• 80 grams coconut fat odourless
• 1/3 cups soy milk

Streusel

• 40 grams walnuts finely chopped
• 3 tablespoons coconut oil
• 4 tablespoons brown sugar
• 4 tablespoons all purpose flour
• 1/2 teaspoon cinnamon powdered

Instructions

 

Make the batter

• Chop the walnuts.
• Combine 120 grams all-purpose flour, 120 grams wholegrain spelt flour, 4 tablespoon caster sugar, 1 teaspoon cinnamon, 1 teaspoon baking soda, 60 grams walnuts, and 1/2 teaspoon salt in a medium bowl. Mix them with a fork or a whisk, until equally distributed.
• Mash 3 ripe bananas. If you like concentrated flavors of banana flavor, leave some small pieces of unmashed bananas. For a smooth muffin texture ensure there are no unmashed banana pieces.
• Add 160 grams active sourdough starter, 80 grams coconut fat, 1/3 cups soy milk, and 100 grams apple sauce.
• Using a fork or a whisk, mix the wet ingredients listed above.
• Add the mixed wet ingredients to the dry ingredients and mix it well with a fork or a whisk, scraping the sides and the bottom of the bowl.

Make the muffins streusel mixture

• Combine the 40 grams walnuts, 3 tablespoons coconut oil, and 4 tablespoons brown sugar. Add 4 tablespoons all purpose flour, and 1/2 teaspoon cinnamon and mix with a teaspoon. Do not overmix the streusel mixture, it should be a little crumbly.

Bake the muffins

• Line the muffin tin with muffin liners.
• Spoon the Sourdough Banana Muffins batter in the muffin liners.
• Add about two teaspoons of the streusel on each muffin and equally divide it through the muffin.
• Bake the muffins at 180°C (356°F) for 40 minutes.
• When baked, place them on a cooling rack, and wait for them to cool off.

Notes

• Use fully activated starter – For the best texture and rise, your sourdough should be bubbly and airy. 
• Maximize the rise – For bakery-style muffins with a taller dome, use two muffin tins and fill every other cup to allow better airflow and even baking.
• Quickly ripen bananas – Microwave unripe bananas in their peel, for about a minute until the skin turns brown and the inside softens.
• Freeze overripe bananas – Store very ripe bananas in the freezer and thaw them whenever you’re ready to bake a fresh batch.
• Check for baked dough – Insert a toothpick into the center of a muffin and if it comes out clean or with just a few crumbs, they’re perfectly baked.
• Easy liner removal – Let the muffins cool completely before peeling off the liners to prevent sticking.

Nutrition

Calories: 251kcalCarbohydrates: 37gProtein: 5gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 1gSodium: 200mgPotassium: 178mgFiber: 3gSugar: 13gVitamin A: 50IUVitamin C: 3mgCalcium: 27mgIron: 1mg

Keyword banana muffins, sourdough muffins recipe, sourough banana muffins, spelt flour muffins recipe, vegan muffins

FAQs