Sourdough Banana Nut Muffins

Sourdough Banana Nut Muffins

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Enjoy these deliciously moist Sourdough Banana Nut Muffins for a weekend brunch or to make ahead for a grab-and-go weekday breakfast. Filled with bananas, English walnuts, and topped with coconut to give the muffins a nice crunchy top.

Using Unfed Sourdough Starter for this Recipe

I’m always looking for ways to use my “unfed” sourdough starter, so I don’t end up wasting it by throwing out the excess. Quick muffins are the perfect way to use such starter. But what if you’re like me, and you don’t need twelve muffins sitting around in your kitchen? Not a problem. You can always freeze the extra muffins after they’ve been baked, for use later.

Plus, this recipe is also a great way to use those bananas that are getting ripe on the table or counter. Right? So, no matter what. It’s a win-win situation. View more Recipes that use Bananas Here.

 

Ingredients for Sourdough Banana Nut Muffins

  • all-purpose flour
  • granulated sugar
  • baking powder
  • baking soda
  • salt
  • sourdough starter (unfed)
  • whole milk
  • vegetable oil
  • large egg
  • vanilla extract
  • ripe bananas, mashed
  • English walnuts or pecans (chopped)
  • sweetened coconut flakes, divided

 

Instructions for Making this Recipe

Preheat oven to 350 degrees. Gather your ingredients so that you have everything close at hand on the counter or table.

 

Prepare the Ingredients

Mashing the Bananas

Using a blending fork, mash the ripe bananas in a medium-sized bowl.

Chop the English walnuts (or pecans) with a nut chopper or with a knife and cutting board.

I like using English walnuts with this recipe, but pecans are certainly yummy, too. Use what you have more of! 

Place 1/2 cup coconut flakes on a baking sheet and toast in the oven for 4-6 minutes until lightly browned. Set aside until ready to use when topping the muffins.

 

Prepare the Batter

In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Whisk until everything is combined. Create a hole in the center of the flour.

Spoon the sourdough starter into a medium bowl. Add in the whole milk, vegetable oil, large egg, and vanilla extract. Mix together to combine.

Pour the sourdough mixture into the center hole you made with the flour. Using a rubber spatula or batter whisk, gently mix the batter to combine, but don’t overmix.

Fold in the mashed bananas, chopped nuts, and remaining coconut flakes until incorporated with the batter.

 

Bake the Muffins

Spray the muffin cups with baking spray. Or, if desired, you may line a regular-sized muffin tin with paper liners.

If you will be serving these muffins for a brunch or potluck breakfast, you may want to use paper liners for a prettier presentation. When I’m baking these muffins for home use, I simply spray the muffin cups.

Sprinkle Shredded Coconut on Top of Muffins

Spoon batter into the muffin cups, filling about 2/3 full, or use a large cookie scoop for filling the cups. Sprinkle each muffin top with the toasted coconut flakes.

I like to use a Vollrath scoop for filling the muffins. Dark Blue, Size 16 (2 oz.) or Green, Size 12 (2 2/3 oz.) works well. 

Bake in preheated oven for 25-30 minutes, until the tops are lightly browned and muffins spring back when touched on top.

Cool Muffins on Wire Rack

Cool for 5-7 minutes and then transfer muffins to a wire cooling rack. This recipe will make 12 muffins.

Serve Muffins Warm with Butter

Serve warm with butter or even honey butter. Yum!

See more Quick Bread Recipes Here. Browse Breakfast Ideas Here.  View Sourdough Recipes Here.

 

Recipe for Sourdough Banana Nut Muffins

Sourdough Banana Nut Muffins

Enjoy these deliciously moist Sourdough Banana Nut Muffins for a weekend brunch or to make ahead for a grab-and-go weekday breakfast. Filled with bananas, English walnuts, and topped with coconut to give the muffins a nice crunchy top.
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Course: Breakfast, Brunch
Cuisine: American
Keyword: Bananas, English Walnuts, Sourdough
Prep Time: 18 minutes
Cook Time: 27 minutes
Total Time: 45 minutes
Servings: 12

Equipment

Nut Chopper
Rubber Spatula
Cookie Scoop
Muffin Pan

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sourdough starter unfed
  • 1/2 cup whole milk
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3 medium ripe bananas mashed
  • 1/2 cup English walnuts or pecans chopped
  • 1 cup sweetened coconut flakes divided

Instructions

  • Preheat oven to 350 degrees. Gather your ingredients so that you have everything close at hand on the counter or table.

Prepare the Ingredients

  • Using a blending fork, mash the ripe bananas in a medium-sized bowl.
  • Chop the English walnuts (or pecans) with a nut chopper or with a knife and cutting board.
  • Place 1/2 cup coconut flakes on a baking sheet and toast in the oven for 5-7 minutes until lightly browned. Set aside until ready to use when topping the muffins.

Prepare the Batter

  • In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Whisk until everything is combined. Create a hole in the center of the flour.
  • Spoon the sourdough starter into a medium bowl. Add in the whole milk, vegetable oil, large egg, and vanilla extract. Mix together to combine.
  • Pour the sourdough mixture into the center hole you made with the flour. Using a rubber spatula or batter whisk, gently mix the batter to combine, but don't overmix.
  • Fold in the mashed bananas, chopped nuts, and remaining coconut flakes until incorporated with the batter.

Bake the Muffins

  • Spray the muffin cups with baking spray. Or, if desired, you may line a regular-sized muffin tin with paper liners.
  • Spoon batter into the muffin cups, filling about 2/3 full, or use a large cookie scoop to fill the cups.
  • Sprinkle each muffin top with two teaspoons of toasted coconut flakes.
  • Bake in preheated oven for 25-30 minutes, until the tops are lightly browned and muffins spring back when touched on top.
  • Cool for 5-7 minutes and then transfer muffins to a wire cooling rack.
  • Serve warm with butter or even honey butter. Serves 12

Nutrition

Calories: 231kcal | Carbohydrates: 40g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 210mg | Potassium: 195mg | Fiber: 2g | Sugar: 15g | Vitamin A: 59IU | Vitamin C: 3mg | Calcium: 44mg | Iron: 1mg
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