Sourdough Banana Oat Muffins with Cinnamon Streusel

These sourdough banana oat muffins combine fed sourdough starter, very ripe bananas, rolled oats and chocolate chips for an easy, wholesome breakfast or snack.

Sourdough Starter

I began my sourdough journey about a year ago and have enjoyed finding new ways to use my starter. This recipe is a great example of how a fed sourdough starter can add lightness and a pleasant texture to baked goods.

We always have bananas on hand, and very ripe bananas work exceptionally well here. I use them in muffins, quick breads and smoothies. For these muffins I kept the recipe simple: no butter or refined sugar — the bananas and a touch of honey provide sweetness.

These muffins are quick to prepare and are tender and moist. If you want more texture or a slightly healthier option, fold in chopped walnuts instead of chocolate chips. For a kid-friendly crowd, chocolate chips are always a hit.

Tips and Notes

1. Use very ripe bananas — they mash easily and add natural sweetness.
2. Use a recently fed sourdough starter that has had time to rise for best flavor and texture.
3. For a healthier swap, replace chocolate chips with chopped walnuts or pecans.
4. If your bananas are large, use two instead of three; the recipe below was tested with small–medium bananas.

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 (or 2 large)
• ¼ Cup Honey
• 1 Egg
• 1 tsp Vanilla Extract
• 1 Cup Old Fashioned Rolled Oats
• 1 Cup Chocolate Chips (or chopped nuts)

Tools you may need

Non-stick 12-cup cupcake or muffin pan

Hand mixer (optional) or a sturdy whisk

Large mixing bowl

Cooling rack

Other Breakfast Recipes

Sourdough Starter Breakfast Bites

Breakfast Enchiladas

Blueberry Lemon Scones

Make your own bread with an Easy Overnight Sourdough Bread recipe

📋Recipe

Sourdough Banana Oat Muffins

Author: Kristin

Banana oat muffins made with a fed sourdough starter. No butter or refined sugar needed.

4.46 from 22 votes

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Prep Time
20 mins

Cook Time
40 mins

Course Breakfast

Cuisine American

Servings 18

Calories 148kcal

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 nuts)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Grease a 12-cup muffin pan or line with paper liners and set aside.
3. In a large bowl, whisk together the flour, salt, baking powder and baking soda; set aside.
4. In a medium bowl, mash the ripe bananas with a fork. Stir in the fed sourdough starter until combined (a hand mixer works well).
5. Add the egg, honey and vanilla; mix just until blended.
6. Fold the wet mixture into the dry ingredients until just combined.
7. Gently fold in the oats and chocolate chips (or nuts).
8. Fill each muffin cup about ¾ full. Bake on the center rack for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow muffins to cool on a wire rack before serving.

Notes

1. Very ripe bananas mash more easily and add natural sweetness.

2. Use a recently fed starter that has had time to rise for the best texture.

3. Swap chocolate chips for chopped walnuts for a heartier, less sweet muffin.

4. If your bananas are large, use two instead of three.

Nutrition

Calories: 148 kcal
Carbohydrates: 25 g
Protein: 2 g
Fat: 4 g
Sugar: 10 g
Fiber: 2 g

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