These Sourdough Banana Oat Muffins are made with a sourdough starter, very ripe bananas, rolled oats and chocolate chips. Perfect for a quick breakfast.
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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
- Use very ripe bananas, this makes it much easier to mash.
- Use a fed starter that has had time to rise. I fed mine the night before.
- If you would like a slightly healthier version I would substitute the chocolate chips for chopped walnuts.
- 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
Tools you may need
Non-stick 12-cup Cupcake Pan
Other Breakfast Recipes
Sourdough Starter Breakfast Bites
Make your own Bread with my Easy Overnight Sourdough Bread Recipe
📋Recipe
Sourdough Banana Oat Muffins
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.
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! 🙂
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.
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.
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! 🤗
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!!
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!
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.
Do you think steel cut oats would work okay in this recipe?
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.
Would like ingredient clarification. How much is "t tsp Baking Powder"?
It was suppose to be a 1. It's fixed now. Thank you so much for bringing that to my attention.