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Homemade Healthy Sourdough Banana Muffins recipe photo

Healthy Sourdough Banana Muffins

These Healthy Sourdough Banana Muffins are a delicious way to enjoy overripe bananas! Packed with flavor and nutrients, they're perfect for any time of day.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups white whole wheat flour (240 g)
  • 1 teaspoon baking powder (4 g)
  • 1 teaspoon baking soda (5 g)
  • 1/2 teaspoon fine sea salt (3 g)
  • 1 teaspoon ground cinnamon (3 g, optional)
  • 3 mashed bananas (379 g)
  • 1/2 cup melted butter (57 g)
  • 1/2 cup pure maple syrup (165 g)
  • 2 eggs (105 g)
  • 1/2 cup yogurt (113 g)
  • 1/2 cup sourdough starter (113 g)
  • 2 teaspoons vanilla extract (4 g)
  • 1 cup mini chocolate chips (divided)

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Spatula
  • Measuring cups and spoons
  • Sifter

Method
 

  1. Preheat your oven to 350°F (175°C) to ensure even baking.
  2. Line a muffin tin with paper liners or grease it with butter or non-stick spray.
  3. In a large bowl, whisk together the white whole wheat flour, baking powder, baking soda, salt, and cinnamon (if using).
  4. In another bowl, mix the mashed bananas, melted butter, maple syrup, eggs, yogurt, sourdough starter, and vanilla extract until well combined.
  5. Gently fold the wet ingredients into the dry ingredients using a spatula. Don't overmix; it's okay to have a few lumps.
  6. Fold in about 3/4 cup of the mini chocolate chips, reserving the rest for topping.
  7. Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full. Sprinkle the remaining chocolate chips on top.
  8. Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
  9. Let the muffins cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Store cooled muffins in an airtight container at room temperature for up to 3 days.
  • For longer storage, refrigerate them for up to a week.
  • Muffins can be frozen for up to 3 months; thaw at room temperature or warm in the microwave.