Description

These Best Sourdough Banana Muffins are moist, flavorful, and feature a perfect dome thanks to a simple warming trick before baking. Made with sourdough discard, oat flour, and ripe bananas, these muffins balance wholesome ingredients and natural sweetness, delivering a tender crumb with hints of cinnamon and vanilla. Ideal for a breakfast treat or snack, they combine traditional baking with the tangy depth of sourdough.

Ingredients

Scale

Dry Ingredients

1 cup all-purpose flour
½ cup oat flour
2 tbsp ground flaxseed
1 tsp baking soda
1 tsp baking powder
½ tsp fine sea salt
½ tsp ground cinnamon

Wet Ingredients

½ cup active sourdough discard (100% hydration)
2 large very ripe bananas, mashed (about 1 cup)
2 large eggs, room temperature
¼ cup pure maple syrup
¼ cup vegetable oil
¼ cup plain Greek yogurt
1 tsp vanilla bean paste
1 tsp apple cider vinegar

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Instructions

Preheat Oven: Preheat your oven to 375°F. Place the muffin tin in the warming oven for about five minutes to help boost the rise of the muffins and create perfect domed tops.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, oat flour, ground flaxseed, baking soda, baking powder, sea salt, and cinnamon until fully combined and lump-free.
Prepare Wet Mixture: In a separate bowl, mash the ripe bananas until small lumps remain. Add eggs, maple syrup, vegetable oil, Greek yogurt, vanilla bean paste, and apple cider vinegar, whisking until well blended for a moist, flavorful base.
Combine Mixtures: Pour the wet ingredients into the dry mixture and fold gently with a spatula until no flour streaks remain, ensuring a light crumb without overmixing.
Incorporate Sourdough Discard: Fold in the active sourdough discard until fully incorporated, allowing a few lumps to remain for moisture and flavor.
Fill Muffin Tin: Scoop batter into lined or greased muffin cups, filling about three-quarters full. Smooth the tops with a spoon for even rising.
Bake Muffins: Bake the muffins in the preheated oven for 20 to 22 minutes, rotating the pan halfway through for even browning. They’re done when a toothpick inserted into the center comes out clean or with moist crumbs.
Cool: Let muffins cool in the pan for 5 minutes before transferring to a wire rack. Cool until warm to the touch to set the crumb and avoid sogginess.

Notes

Ensure bananas are very ripe for maximum sweetness and moisture.
Warming the muffin tin before adding batter helps achieve domed muffin tops.
Do not overmix the batter to avoid dense or tough muffins.
Rotate the pan halfway through baking for even cooking.
The sourdough discard adds moisture and a subtle tang; make sure it is active and at room temperature.