These fluffy and moist muffins are the perfect breakfast, snack, or dessert for the whole family! Egg and dairy free for sensitive bellies.
This post contains affiliate links. See my full disclosure here.
The first time I made these I swear they were gone in an hour. My five year old ate FOUR muffins and asked for more. My husband with a metabolism of a ten year old boy also ate four and that left four for my daughter and I to share.
This recipe is adapted from Farmhouse on Boone. Our daughter has a lot of dietary restrictions, so I am always experimenting with recipes. This recipe has no eggs, no dairy, and is long fermented for maximum digestibility.
Our local grocery store is the absolute best when it comes to marked down produce. They had bags (ranging from 5-8 pounds) of organic bananas that had “gone by” on discount for $1.99 per bag.
My husband came home with one bag, so of course I had to send him back to get the rest. We ended up with close to 40 bananas needing to be used!
I like to freeze bags of bananas for recipes I use commonly like this one! I make sure to label the bags to say how many bananas are in each bag so that I use the correct amount for every recipe.
We also cut up 8 bananas for our smoothie stash.
I was still left with twelve bananas so I decided to use them for a huge batch – well, multiple batches – of these banana muffins.
Ingredients:
- 3 cups of all purpose flour (I prefer unbleached or organic flour)
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 cup active sourdough starter
- 3/4 cup brown sugar
- 1/2 cup melted coconut oil or butter
- 1 tsp pure vanilla extract
- 3 ripe bananas
Mix your flour, baking powder, baking soda, and salt together in a bolw and set aside.
After mixing your dry ingredients and setting aside, mid all of your wet ingredients – banana, sourdough starter, brown sugar, coconut oil, and vanilla – into a stand up mixer and mix well.
Cover with a tea towel and allow to sit on the counter at room temperature for 12-24 hours.
While you’re waiting, and maybe wondering what to do with those banana peels, check out this quick fertilizer using those peels and other fruit scraps!
After fermentation, pre heat your oven to 350 degrees and line your muffin tin. You can also grease it generously and pray it doesn’t stick, but in my opinion, I would rather run to the store to get liners than scrub a muffin tin!
Fill your muffin tins equally and then put into the oven for 20-25 minutes or until they pass the toothpick test!
Bring them out of the oven and let them cool before enjoying with a little butter or peanut butter!
NO FERMENTATION RECIPE
You can use active or discard sourdough starter to quickly whip up these muffins. You don’t have to ferment your batter, just follow the same steps, but cook them as you would a normal recipe without fermentation.
We are getting ready to welcome baby #3 into our home, so I have been doubling or even tripling this recipe to stock our freezer with a quick and easy breakfast.
Sourdough Banana Muffins
Equipment
- Mixing Bowls (Kitchen Aid will also work)
- Measuring Cups
- Muffin Pan + Liners
Ingredients
Dry Ingredients
- 3 cup all purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
Wet Ingredients
- 1 cup active sourdough starter
- 3/4 cup brown sugar
- 1/2 cup melted coconut oil or butter
- 1 tsp pure vanilla extract
- 3 ripe bananas
Instructions
- Mix all of the dry ingredients together and set aside.
- Mix together all of the wet ingredients.
- Add dry ingredients to the wet. Be careful to not overmix. Mix just until incorporated well.
- Cover with a damp tea towel and let set 12-24 hours at room temperature.
After Fermentation
- Pre-heat oven to 350 degrees.
- Line your muffin tin with liners or grease generously.
- Fill your muffin tin with each compartment filled equally.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let cool before enjoying!
Notes
- chocolate chips
- chopped nuts
- dried fruit and seeds
