Homestead on Lakeside

When we started introducing sourdough into our diet years ago, one of the first things I learned to make after sourdough bread was sourdough banana bread. Here is my take on classic banana bread with a few extras. Sourdough banana oat muffins with sourdough for flavor and digestibility, oats for heartiness and chocolate chips to make it an extra special treat.

Try sourdough recipes in your kitchen

If you have not tried sourdough baking before but are interested in trying it, I can’t recommend it enough. It’s THE best change we ever made to the food in our kitchen. Here is my blog posy about ‘How to Make a Sourdough Starter‘. I’m so happy to help you get started with your sourdough journey and answer any questions you may have.

Banana bread reminds me of my childhood and was one of my favorite things my mother would make us for a treat. Warm banana bread with a pat of butter warms my belly just thinking about it. So it’s definitely one of my favorite things to make and to eat!

It’s hard to keep bananas in the house. I will buy a couple of bunches, and they are gone in no time. A favorite snack around here is sliced banana with peanut butter. I usually have to announce to the house that I would like to make banana bread in order for bananas to be intentionally left to rippen. If I can manage to get my hands on a few ripe bananas, then I can make one of my favorite quick bread muffins.

This sourdough banana oat muffin recipe is longfermented to help break down the gluten and make it easier to digest. One of my boys is sensitive to gluten, and he never has trouble with a true sourdough. Longfermented may sound complicated, but all it really means is that I let the batter or dough of whatever it is I’m making sit overnight before baking.

I hope you enjoy these sourdough banana oat muffins as much as we do. They make a perfect breakfast or after-school snack. If you’d prefer a classic banana bread without the oats. Check out the recipe here.

Sourdough Banana Oat Muffins Ingredients:

1.5 cups of all-purpose flour

1 cup of sourdough starter

1 cup of rolled oats

2 tsp of vanilla

1/2 tsp of salt

3 to 4 ripe bananas, depending on size

1 stick (8 tbs) of melted butter

1 cup of chocolate chips or chopped nuts

2 eggs

1 tsp of baking powder

1/2 tsp of baking soda

3/4 cup of brown sugar*

*I often use maple sugar. Maple sugar is my favorite alternative sugar for baking. It’s much finer than coconut sugar or a raw demerara sugar and dissolves really well in baked goods. I have tried different maple sugars, and this one is my favorite!

Sourdough Banana Oat Muffins Recipe:

The night before, usually before I go to bed, start by mashing the bananas in a bowl, then mix in the flour, sourdough starter, vanilla, salt, butter, oats, and sugar, stir well.

If you have bananas that aren’t quite ripe enough, slice them thinly, adding them into the bowl before mashing. You could also add an extra 1/4 cup of sugar if your bananas aren’t very ripe since they will be less sweet.

Since your flour and oats are sitting overnight with the sourdough starter, they will be easier to digest. I recommend not letting these muffins ferment for more than 10 hours or the rise when baking won’t be as good, and your muffins may turn out a bit flat.

Cover and let your mixture sit overnight.

The next morning, preheat the oven to 350F. Add the remaining ingredients: eggs, baking soda, and baking powder, and mix well. Then, stir in the chocolate chips.

I like to keep my chocolate chips in the refrigerator so that they hold their chip shape better when baking. I also do this for chocolate chip cookies.

Grease your muffin tin and add batter. Sprinkle sugar and cinnamon on top of each muffin before baking.

Bake for 20 to 25 minutes or until the top is lightly browned. Let cool for 5 minutes in the muffin tin, then move to a cooking rack.

I hope you enjoy these sourdough banana oat muffins! Follow along @homesteadonlakeside for more homemade family inspiration and recipes.

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