Easy Sourdough Banana Pecan Muffins

These easy sourdough banana pecan muffins are the perfect way to use the overripe bananas that might be sitting on your counter. Top with grass fed butter or a chocolate drizzle, or eat them warm straight out of the oven. You can’t go wrong with this easy recipe next time you have sourdough discard!

Sourdough muffins were one of the first recipes that my kids started making on their own. They were quick and easy, but also filled with so much sugar. I created this recipe to feel a little better about a treat they loved.

Make these easy sourdough banana pecan muffins part of your own from-scratch, toxin free kitchen by looking for organic ingredients. They freeze well, so make extra!

Let’s get started!

gather your tools and ingredients:

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Tools: use glass, stainless, and wooden tools for best results

• liquid and dry measuring cups
• measuring spoons
• stand mixer and bowl
• medium glass bowl
• large wooden spoon
• whisk
• unbleached muffin liners
• muffin tins
• cake tester

Ingredients: use organic ingredients when possible for best results

• 2 cups flour
• 3/4 cup brown sugar
• 1/2 tsp salt
• 1 Tbsp baking powder
• 1/2 tsp baking soda
• 1/2 cup softened butter
• 2 eggs
• 1/2 cup sourdough discard
• 3 over ripe bananas
• 1 tsp vanilla
• 2/3 cup chopped pecans

optional recipe variations:

• Use 1/2 cup of honey or maple syrup instead of the brown sugar.
• Remove the pecans or replace with your favorite nuts.
• Top with grass fed butter to serve.
• Mix 1/2 cup of your favorite chocolate chips to the batter after all other ingredients and gently combine.
• Add 1 tsp of cinnamon for a little spice.

Recipe for easy sourdough banana pecan muffins

step one

Preheat your oven to 425 degrees and measure all of your ingredients.

step two

Whisk together the flour, salt, baking powder, and baking soda into a medium glass bowl.

step three

Line your muffin tins with unbleached liners.

step four

Add the sourdough discard, softened butter, vanilla, and brown sugar to your mixing bowl and mix until well combined on low speed with your paddle attachment.

step five

Add one room temperature egg at a time to the mixture and mix again until well combined.

step six

Add all of the bananas to the mixing bowl and mix together.

step seven

Start to slowly add the flour mixture into the mixing bowl while continuously mixing just until well combined.

step eight

Gently fold the pecans into the batter with a wooden spoon.

step nine

Spoon 1/4 cup muffin batter into each lined muffin tin. It should make about 12 muffins.

step ten

Place filled muffin tins into the pre-heated oven and bake for five minutes. After five minutes, drop the oven temperature to 350 degrees and continue to bake for 20 minutes or until cooked through. Test the doneness by placing a cake tester into the center of a muffin. Muffins are done when the tester comes out clean.

step eleven

Let muffins cool in tins for one minute. Next, move muffins to a wire rack to continue cooling. Enjoy your muffins as they are, or cut them in half and top with grass fed butter. Store in a sealed container for 3-5 days, or freeze in a freezer bag for up to three months.

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Easy Sourdough Banana Pecan Muffins

These easy sourdough banana pecan muffins are the perfect way to use the overripe bananas that might be sitting on your counter. Top with grass fed butter or a chocolate drizzle, or eat them warm straight out of the oven. You can't go wrong with this easy recipe next time you have sourdough discard!

Print Recipe Pin Recipe

Ingredients

  

• 2 cups flour
• 3/4 cup brown sugar
• 1/2 tsp salt
• 1 Tbsp baking powder
• 1/2 tsp baking soda
• 1/2 cup softened butter
• 2 eggs
• 1/2 cup sourdough discard
• 3 over ripe bananas
• 1 tsp vanilla
• 2/3 cup chopped pecans

Instructions

 

• Preheat your oven to 425 degrees and measure all of your ingredients.
• Whisk together the flour, salt, baking powder, and baking soda into a medium glass bowl.
• Line your muffin tins with unbleached liners.
• Add the sourdough discard, softened butter, vanilla, and brown sugar to your mixing bowl and mix until well combined on low speed with your paddle attachment.
• Add one room temperature egg at a time to the mixture and mix again until well combined.
• Add all of the bananas to the mixing bowl and mix together.
• Start to slowly add the flour mixture into the mixing bowl while continuously mixing just until well combined.
• Gently fold the pecans into the batter with a wooden spoon.
• Spoon 1/4 cup muffin batter into each lined muffin tin. It should make about 12 muffins.
• Place filled muffin tins into the pre-heated oven and bake for five minutes. After five minutes, drop the oven temperature to 350 degrees and continue to bake for 20 minutes or until cooked through. Test the doneness by placing a cake tester into the center of a muffin. Muffins are done when the tester comes out clean.
• Let muffins cool in tins for one minute. Next, move muffins to a wire rack to continue cooling. Enjoy your muffins as they are, or cut them in half and top with grass fed butter. Store in a sealed container for 3-5 days, or freeze in a freezer bag for up to three months.