Sourdough Banana Nut Muffins
These delicious moist banana muffins are made with sourdough and my version helps them ferment overnight to help break down the gluten in the flour. Thank you Little Spoon Farms for the original recipe. Fermenting overnight is my favorite way to utilize the Sourdough process. If your new to Sourdough do not let the concept confuse you or be wary of the wonderful World of Sourdough! You can click HERE to learn how to start, this has many videos + resources + printables!!
Enjoy this Sourdough Recipe for Easy Banana Nut Muffins!
Let’s get to it! Ingredients & Directions below you can also PRINT out this recipe.
Favorite Muffin & Cupcake Liners– Seriously! They are amazing, they don’t stick, they are made with unbleached parchment paper, looks pretty and you can double the amount of filling in each one! This recipe makes 12 if your using these liners, 18 if not.
Ingredients:
- 8 Tablespoons melted butter
- 1 Cup brown sugar (not packed)
- 3 Tablespoons sour cream
- 1 Teaspoon vanilla extract
- 1/2 Cup sourdough starter
- 2 Cups flour
- 1 Teaspoon Salt
Next Morning Ingredients:
- 2 Eggs
- 1 Cup mashed bananas (approx 3 bananas)
- 2 Teaspoons baking powder
- 1/2 Teaspoon baking soda
- 1 Cup chopped walnuts (or any nut you prefer)
Directions:
Night before:
- Mix together the ingredients in the first section for approx 2-3 minutes until fully combined. You may need to scrape the sides of the bowl. Cover and let ferment overnight.
Next Morning:
- Add in 2 eggs , 1 cup of ripe bananas smashed and 1/2 cup of the chopped walnuts. Mix together until combined.
- Mix together the 2 teaspoons baking powder and 1/2 teaspoon baking soda and sprinkle on top of the dough and mix in well.
To Bake:
- Preheat oven to 350 Degrees F and line muffin tins with liners.
- Using an ice cream scooper place 1 to 2 scoops into each muffin liner.
- Sprinkle and press in the remaining chopped walnuts and place into the oven.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool and enjoy.
Original Recipe inspired by Little Spoon Farms – thank you!
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