• Skip to main content
  • Skip to primary sidebar
Dirt and Dough
menu icon
go to homepage
  • Recipes
  • Sourdough
  • Gardening
  • How To
  • Subscribe
  • Contact
  • Work With Me
  • About Me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Sourdough
    • Gardening
    • How To
    • Subscribe
    • Contact
    • Work With Me
    • About Me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Sourdough Recipes

    Sourdough Banana Oat Muffins

    Published: Mar 18, 2020 · Modified: Nov 10, 2022 by Kristin · This post may contain affiliate links · 11 Comments

    Save for Later

    943 shares
    • Share
    • Tweet
    Jump to Recipe Print Recipe

    These Sourdough Banana Oat Muffins are made with a sourdough starter, very ripe bananas, rolled oats and chocolate chips. Perfect for a quick breakfast.

    *Disclosure: I only recommend products I would use myself and all opinions expressed here are my own. This post may contain affiliate links that at no additional cost to you, I may earn a small commission. Read the full privacy policy here.

    A plate with sourdough banana oat muffins and glass of milk.

    Sourdough Starter

    I started my sourdough journey almost a year ago (make your own sourdough starter) and with the COVID-19 quarantine I am more than ever looking for ways to use my starter in different recipes.

    We love bananas in our house. Like, LOVE bananas. My kids go through them faster than I can buy them. Some of the ways I like to use them is in muffins, bread, smoothies and even cookies (if my kids don’t eat them before they are ripe enough).

    These a quick and easy to make and a great way to use some starter. Sourdough starters are so great for any type of baked goods. It just gave these muffins an extra spongy light texture. You could also add chopped-up walnuts for a healthier kick, but for my kids I decided to go with chocolate chips. The best part is I did not use any butter or sugar.

    Tips and Notes

    1. Use very ripe bananas, this makes it much easier to mash.
    2. Use a fed starter that has had time to rise. I fed mine the night before.
    3. If you would like a slightly healthier version I would substitute the chocolate chips for chopped walnuts.
    4. I used small-medium sized banana for the recipe. If you have a larger size only use two.

    Ingredients

    • 1 Cup Flour
    • 1 Cup Recently Fed Sourdough Starter
    • 1 tsp Salt
    • 1 tsp Baking Powder
    • ½ tsp Baking Soda
    • 3 Very Ripe Bananas
    • ¼ Cup Honey
    • 1 Egg
    • 1 tsp Vanilla Extract
    • 1 Cup Old Fashioned Rolled Oats
    • 1 Cup Chocolate Chips
    A plate with banana oat muffins and a glass of milk.

    Tools you may need

    Non-stick 12-cup Cupcake Pan

    Hand Mixer

    Large Mixing Bowl

    Cooling Racks

    Other Breakfast Recipes

    Sourdough Starter Breakfast Bites

    Breakfast Enchiladas

    Blueberry Lemon Scones

    Make your own Bread with my Easy Overnight Sourdough Bread Recipe

    Recipe

    A plate with sourdough banana oat muffins with chocolate chips.

    Sourdough Banana Oat Muffins

    Banana Oat Muffins made with a sourdough starter. No sugar or butter needed.
    4.34 from 18 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 40 minutes mins
    Course Breakfast
    Cuisine American
    Servings 18
    Calories 148 kcal

    Ingredients
      

    • 1 Cup Flour
    • 1 Cup Recently Fed Sourdough Starter
    • 1 teaspoon Salt
    • 1 tsp Baking Powder
    • ½ teaspoon Baking Soda
    • 3 Very Ripe Bananas
    • ¼ Cup Honey
    • 1 Egg
    • 1 teaspoon Vanilla Extract
    • 1 Cup Old Fashioned Rolled Oats
    • 1 Cup Chocolate Chips

    Instructions
     

    • Preheat the oven to 375 degrees and 
    • Grease a 12 muffin pan and set aside.
    • In a large bowl mix together the flour, salt, baking power and baking soda and set aside.
    • In a medium sized bowl mash the bananas with a fork. Then mix in the sourdough starter with a hand mixer.
    • Then add in the egg, honey, vanilla extract and mix just until combined.
    • Add the wet ingredients into the dry ingredients.
    • Fold in the oats and chocolate chips.
    • Fill each muffin about ¾ full and bake on the center rack for 18-20 min until a toothpick inserted comes out clean.
    • Let cook on wire rack.

    Notes

    1. Make sure your bananas are very ripe. It makes it a lot easier to mash.
     
    2. Use a recently feed starter that has had time to rise
     
    3. Substitute the chocolate chips for chopped walnuts for a healthier version.
     
    4. I used smaller bananas with this recipe if you have larger ones just use two
     

    Nutrition

    Calories: 148kcalCarbohydrates: 25gProtein: 2gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 10mgSodium: 79mgPotassium: 155mgFiber: 2gSugar: 10gVitamin A: 31IUVitamin C: 2mgCalcium: 35mgIron: 1mg
    Keyword Breakfast, Muffins, Sourdough
    Did you try this recipe?Leave a comment and rating below.

    More Sourdough Recipes

    • Four images of a sourdough bagel, waffles, biscotti and breakfast bites.
      25+ Sourdough Breakfast Recipes
    • Oatmeal cookie with a bite taken out on a baking sheet
      Sourdough Oatmeal Cookies
    • Bagels with everything topping and one with cheddar cheese.
      Homemade Sourdough Bagels
    • A stack of sourdough waffles with blueberries and syrup.
      Sourdough Discard Waffles

    Save for Later

    943 shares
    • Share
    • Tweet

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Deborah Monahan

      December 04, 2022 at 6:43 am

      I tried these this morning and my only question is... do you really mix the starter with the dry ingredients? Seems like it should be with the wet ingredients; otherwise you'll end up with a ball of dough from step 3 to try to mix the wet ingredients into later.

      I do love the "no sugar" part of this recipe! 🙂

      Reply
      • Kristin @ Dirt & Dough

        December 06, 2022 at 7:57 am

        I also love the no sugar part. Sometimes you want a baked good that isn't full of sugar. As for the mixing, I will fix that part. You're right the starter should go with the wet ingredients.

        Reply
        • Syndi Tan

          April 15, 2023 at 4:39 pm

          5 stars
          Used 1:1 ratio of sourdough starter discard and unbleached all-purposed flour since i don’t have enough discard so adjusted amounts of many ingredients. Mixed the sourdough discard with dry ingredients to shortbread like crumbs using a dough whisk and set aside. Added cooled melted butter in wet ingredients as well for buttery soft texture. Combined the dry crumbs and the wet ingredients in a standing mixer bowl and beat at low speed (2-4) until well incorporated. Do not over-mix. Then mashed bananas to small lumps and fold them into final batter for softer muffins without denseness. Finally mixed in roasted chopped maple-glazed pecans and chocolate chips to the batter before baking. They came out moist and soft like muff-cake with crunchy nuts and gooey/melt-in-the-mouth chocolate chips, just the way i like them. I savored them while still warm. In short, you can mix the sourdough starter discard with dry or wet ingredients. Important things is how you make the final batter to your liking.

          Reply
          • Syndi Tan

            April 15, 2023 at 4:50 pm

            Oops, some grammatical errors - wrong verb tense and subject-verb disagreement. Sorry for lack of edit before posting. Thank you for reading. Super-fun baking! 🤗

            Reply
          • Kristin @ Dirt & Dough

            April 16, 2023 at 8:36 am

            I'm so happy to hear that they turned out how you like then and you were able to make it work with a smaller amount of starter! Happy baking!!

            Reply
    2. Lauren

      April 01, 2022 at 4:10 pm

      5 stars
      These are my go-to recipe for sourdough muffins! I use my discard and the flavour comes out lovely. My kids can't get enough and they're usually all gone the day I make them. Thank you!

      Reply
      • Kristin @ Dirt & Dough

        April 02, 2022 at 5:45 am

        Hi Lauren! I am so happy you love them so much. That typically happens in our house as well. Thank you for your sweet comment.

        Reply
        • Ruby Kainber

          June 29, 2022 at 12:29 pm

          Do you think steel cut oats would work okay in this recipe?

          Reply
          • Kristin @ Dirt & Dough

            June 30, 2022 at 5:05 am

            Hi Ruby! I have never tried this but because they are such different textures and consistencies I'm not sure if it will work. If you do try it they will need to be soaked or even cooked first to soften them up. I might have to experiment with this. Thank you for your question.

            Reply
    3. Annette

      March 01, 2021 at 2:20 am

      4 stars
      Would like ingredient clarification. How much is "t tsp Baking Powder"?

      Reply
      • Kristin

        March 01, 2021 at 3:58 am

        It was suppose to be a 1. It's fixed now. Thank you so much for bringing that to my attention.

        Reply

    Primary Sidebar

    Hello and welcome to Dirt & Dough. I believe everything is better when it's homemade and homegrown. I share homemade recipes right from my kitchen, how to bake with sourdough and how to start your own vegetable garden.

    Learn more about me →

    Gardening Season!

    • A backyard vegetable garden.
      How to Start a Garden
    • A ceramic berry basket with sugar snap peas and one pea on the table broken open.
      How to Grow Sugar and Snow Peas in the Garden
    • A garden basket full of squash, zucchini, and onions with cherry tomatoes and sugar snap peas.
      10 Easy Vegetables to Grow
    • A onion garden with mature walls walla onions.
      How to Grow Onions

    Summer Recipes

    • A glass of lemonade with a fresh lemon and mint.
      Mint Lemonade
    • Three old fashioned glasses with watermelon limeade, slices of fresh lemons, mint leaves and blueberries.
      Watermelon Limeade
    • A white serving tray with cubed watermelon, blueberries and fresh mint on top.
      Watermelon Fruit Salad
    • A Blackstone cook top with a pile of homemade fried rice.
      Blackstone Fried Rice Recipe with Step by Step Instructions
    • A white bowl with green salsa with limes and chips in the back.
      Roasted Tomatillo Green Chili Salsa
    • A bowl with diced mangos, pineapples and blue corn tortilla chips on a wooden board.
      Fresh Mango Pineapple Salsa
    • A large skillet with baked beans and a wooden spoon taking a scoop out.
      Baked Beans with Ground Beef and Bacon
    • Garlic Herb Butter Salmon

    Make a Sourdough Starter

    • A flip lock jar with active sourdough starter.
      How to Make A Sourdough Starter
    • A glass bowl with a sourdough starter and danish dough whisk mixing it together.
      How to Feed a Sourdough Starter
    • A tall jar with a sourdough starter pouring over the top.
      When is a Sourdough Starter Ready?
    • A digital scale with a bowl of sourdough starter, dough whisk, flour and a cup of water.
      How to Troubleshoot a Sourdough Starter

    Subscribe to Receive Emails

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • About Me
    • Contact
    • Work With Me

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2023 Dirt and Dough on the Foodie Pro