These sourdough banana oat muffins combine a fed sourdough starter, very ripe bananas, rolled oats and chocolate chips for a quick, wholesome breakfast or snack.
Sourdough Starter
I began baking with sourdough about a year ago and have enjoyed finding new ways to use a fed starter. It brings a light, tender crumb to quick breads and muffins. These banana oat muffins are an easy, no-butter, no-added-sugar option that uses ripe bananas and a bubbly starter to add flavor and structure.
We eat a lot of bananas at our house, so muffins are one of my go-to ways to use overly ripe fruit. These muffins are simple to prepare, family-friendly, and adaptable — swap the chocolate chips for chopped walnuts if you prefer a heartier, less sweet version.
Tips and Notes
- Use very ripe bananas for easy mashing and maximum sweetness.
- Use a recently fed starter that has had time to rise; I usually feed mine the night before.
- For a healthier twist, replace chocolate chips with chopped walnuts.
- I used small–medium bananas. If yours are large, use only two.
Ingredients
- 1 cup all-purpose 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 (or chopped walnuts)
Tools you may need
Non-stick 12-cup cupcake pan
Hand mixer
Large mixing bowl
Cooling rack
Other Breakfast Recipes
Sourdough Starter Breakfast Bites
Breakfast Enchiladas
Blueberry Lemon Scones
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 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 (or chopped walnuts)
Instructions
- Preheat the oven to 375°F (190°C). Grease a 12-muffin pan and set aside.
- In a large bowl, whisk together the flour, salt, baking powder and baking soda.
- In a medium bowl, mash the bananas with a fork. Stir in the fed sourdough starter using a hand mixer or whisk.
- Add the egg, honey and vanilla; mix just until combined.
- Pour the wet mixture into the dry ingredients and stir gently until combined.
- Fold in the oats and chocolate chips (or walnuts).
- Fill each muffin cup about 3/4 full and bake on the center rack for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool on a wire rack before serving.
Notes
- Very ripe bananas are best—they mash easily and provide natural sweetness.
- Use a recently fed starter that has had time to rise for best texture.
- For less sweetness and added texture, substitute chocolate chips with chopped walnuts.
- If your bananas are large, use two instead of three.