Today, we’re diving into the world of a sourdough banana nut muffin recipe you’ll be thanking yourself for making…really.
If you love the comforting taste of banana nut muffins and the unique zing of sourdough, you’re in for a treat.
These muffins are the perfect blend of sweet, tangy, and nutty, offering a delicious way to start your day or enjoy a midday snack. By combining the deep flavors of ripe bananas with the earthy crunch of walnuts and the distinctive taste of sourdough, we create a muffin that’s moist, flavorful, and utterly irresistible.
I love having homemade muffins on hand that are easy to store in our breadbox and grab whenever we need something quick to eat.
These muffins are also convenient to take along for a day out.
Whether you’re looking to use up some extra sourdough starter or searching for a new twist on a family favorite, these muffins are sure to become a staple in your baking repertoire.
Why You’ll Enjoy This Sourdough Banana Nut Muffin Recipe
These sourdough Banana Nut Muffins are beyond scrumptious!
The sourdough starter adds a subtle tanginess that beautifully complements the sweetness of ripe bananas, creating a well-rounded, complex flavor.
Bananas and sourdough help keep the muffins moist and tender, avoiding the dry texture that can sometimes plague baked goods.
By adding walnuts, you will enjoy the satisfying crunch that contrasts with the soft, fluffy muffin.
These muffins are also versatile enough to be enjoyed as a breakfast item, a snack, or even a dessert.
Tools You May Need to Make the Muffins
- Muffin pan
- Muffin pan liners
- Large mixing bowl
- Grainmill for milling wheatberries or substitute with all-purpose flour
- Measuring spoons and cups
- Silicon spatula
Tips for Making Sourdough Banana Nut Muffins from Scratch
- Ripe Bananas: Don’t worry if your bananas are not overly ripe. This recipe works wonderfully with normal ripened bananas.
- Don’t Overmix: Overmixing the batter can make the muffins tough. Stir just until the ingredients are combined.
- Storage: Store muffins in an airtight container at room temperature for up to 3 days or freeze them for longer storage.
- Add-ins: Feel free to add other ingredients like chocolate chips, dried fruit, or spices to suit your taste.
Troubleshooting
- Dense Muffins: If your muffins are too dense, it might be due to overmixing.
- Dry Muffins: If your muffins turn out dry, you may have baked them too long or at too high a temperature. Check your oven temperature with an oven thermometer and reduce the baking time slightly.
Ingredients:
Dry Ingredients
- 1 cup all-purpose flour
- 1/4 cup sorghum flour
- 3/4 cups fresh milled soft wheat berries
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. salt
- 1 cup brown sugar
- 1 cup chopped walnuts
Wet Ingredients
- 1/2 cup softened room-temperature butter
- 2 eggs
- 3 ripe bananas
- 3 tbsp. whole plain yogurt
- 1 tsp. vanilla extract
- 1/2 cup sourdough discard
How to Make the Banana Nut Muffins with Sourdough
Step 1. Combine the flour, salt, sugar, baking soda and baking powder. Take a few minutes to mix the ingredients.
Step 2. In a separate bowl, cream the butter and sugar. Then, add the bananas and mash into the creamed butter and sugar. Add to the bowl the eggs, yogurt, vanilla extract, and sourdough discard and mix well.
Step 3. Add the wet ingredients to the dry ingredients and fold in half of the chopped walnuts. Use the remaining half of the chopped walnuts to sprinkle on top of the muffins.
Step 4. Preheat the oven to 350 degrees. Fill a muffin pan with cupcake liners. Using a cookie or ice-cream scooper evenly fill the muffin tin pan with the muffin mix.
Step 5. Bake for 30-35 minutes.
*Best served warm.
Sourdough Banana Nut Muffin Recipe FAQ’s
Storing and freezing sourdough banana nut muffins properly ensures they stay fresh and delicious for as long as possible. Here are the best methods for both short-term storage and long-term freezing:
Storing Muffins:
- Cool Completely: Allow the muffins to cool completely on a wire rack. Storing them while still warm can cause condensation, spoilage and make them soggy.
- Airtight Container: Place the cooled muffins in an airtight container. This helps maintain their moisture and prevent them from drying out.
- Layering: If stacking muffins in the container, place a piece of parchment paper or wax paper between layers to prevent them from sticking together.
- Room Temperature: Store the container at room temperature if you plan to consume the muffins within 2-3 days. Keeping them at room temperature preserves their texture and flavor better than refrigeration.
- Refrigeration: If you need to keep the muffins for up to a week, you can store them in the refrigerator. However, be aware that refrigeration can sometimes dry them out, so ensure they are in a very tightly sealed container.
Freezing Muffins:
- Pre-Freeze: Place the cooled muffins on a baking sheet in a single layer, ensuring they do not touch each other. Freeze them for 1-2 hours until they are solid. This step helps prevent the muffins from sticking together once bagged.
- Wrap Individually: Wrap each muffin individually in plastic wrap or aluminum foil. This extra layer of protection helps prevent freezer burn and preserves their freshness.
- Freezer Bag/Container: Place the individually wrapped muffins in a large resealable freezer bag or an airtight freezer-safe container. Label the bag or container with the date so you can keep track of how long they’ve been frozen.
- Storage Duration: Muffins can be frozen for up to 3 months.
Thawing Muffins:
- Room Temperature Thawing: Remove the muffins from the freezer and let them thaw at room temperature for a couple of hours. This is the gentlest way to thaw them without affecting their texture.
- Microwave Thawing: If you’re in a hurry, you can microwave a muffin. Unwrap it and place it on a microwave-safe plate. Heat on a low setting for about 20-30 seconds or until warmed through.
- Oven Thawing: For a freshly baked taste, you can thaw and reheat the muffins in the oven. Preheat your oven to 300°F (150°C), place the unwrapped muffins on a baking sheet, and heat for 10-15 minutes or until warmed through.
By following these storage and freezing tips, you can enjoy your sourdough banana nut muffins at their best, whether you eat them right away or save them for later.
More Home-Cooking Recipes to Enjoy!
Homemade Chocolate Chip Cookies
Sourdough Banana Nut Muffin Recipe
Equipment
- Muffin pan
- Muffin liners
- Measuring spoons and cups
- Silicon spatula
- Large mixing bowl
- Grain mill for grinding wheatberries You can substitute with all purpose flour
Ingredients
- Dry Ingredients
- 1 cup all-purpose flour
- 1/4 cup sorghum flour
- 3/4 cups fresh milled soft wheat berries
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 cup brown sugar
- 1 tsp. salt
- 1 cup chopped walnuts
- Wet Ingredients
- 1/2 cup softened room-temperature butter
- 2 eggs
- 3 ripe bananas
- 3 tbsp. whole plain yogurt
- 1 tsp. vanilla extract
- 1/2 cup sourdough discard
Instructions
- Step 1. Combine the flour, salt, sugar, baking soda and baking powder. Take a few minutes to mix the ingredients.
- Step 2. In a separate bowl, cream the butter and sugar. Then, add the bananas and mash into the creamed butter and sugar. Add to the bowl the eggs, yogurt, vanilla extract, and sourdough discard and mix well.
- Step 3. Add the wet ingredients to the dry ingredients and fold in half of the chopped walnuts. Use the remaining half of the chopped walnuts to sprinkle on top of the muffins.
- Step 4. Preheat the oven to 350 degrees. Fill a muffin pan with cupcake liners. Using a cookie or ice-cream scooper evenly fill the muffin tin pan with the muffin mix.
- Step 5. Bake for 30-35 minutes.
- *Best served warm.
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