How to Make Sourdough Banana Muffins Without Refined Sugar

You’ve got ripe bananas and a bubbling sourdough starter, but you don’t want refined sugar. You can make tender, flavorful sourdough banana muffins without refined sugar that still feel indulgent. This guide shows you exactly how to make sourdough banana muffins without refined sugar, step by step, with measurements, timing, and smart shortcuts.

You’ll learn what to mix, how to handle your starter, and the best bake times. Ready to make muffins you’ll pin and bake this afternoon?

What You'll Need (ingredients + tools)

Ingredients

• 1 cup active sourdough starter (100% hydration)
• 1 1/4 cups mashed ripe bananas (about 3 medium)
• 1/3 cup melted coconut oil or 1/3 cup softened butter
• 1/3–1/2 cup maple syrup or honey (to taste)
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour (or 1 cup AP + 1/2 cup whole wheat)
• 1 tsp baking soda, 1/2 tsp salt, 1 tsp cinnamon
• Optional: 1/2 cup chopped walnuts or chocolate chips (dairy-free if needed)

Tools

• Muffin tin, liners, mixing bowls, wooden spoon, spatula, measuring cups, cooling rack.

Quick tip: Use ripe bananas with brown spots for sweetest flavor and best texture.

Preparing Your Ingredients

Prepare in advance to save time:

1. Feed your starter 6–8 hours before baking so it’s bubbly.
2. Mash bananas until smooth but slightly chunky for texture.
3. Measure dry ingredients into one bowl and wet into another.

Pro tip: If your starter is less active, use 1–2 tablespoons of honey with the starter to boost fermentation. Avoid overmixing later—mix until just combined for tender muffins.

Step-by-Step Instructions to Make Sourdough Banana Muffins Without Refined Sugar

1. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin.
2. In bowl A, whisk 1/3 cup melted coconut oil, 1 large egg, 1/3–1/2 cup maple syrup, and 1 tsp vanilla. Stir in 1 cup active sourdough starter and mashed bananas.
3. In bowl B, combine 1 1/2 cups flour, 1 tsp baking soda, 1/2 tsp salt, and 1 tsp cinnamon.
4. Fold dry into wet until just combined. Add 1/2 cup nuts or chips if using.
5. Spoon batter into liners, filling 3/4 full. Bake 18–22 minutes until golden and a toothpick comes out clean.
6. Cool 5 minutes in tin, then transfer to a rack.

Warnings & fixes

• If muffins sink, your oven may be too cool or batter overmixed.
• If crumb is gummy, bake 2–3 minutes longer and check with toothpick.

Time-saving shortcut: Use a scale for fast, consistent measuring. For quicker prep, mash bananas the night before and refrigerate.

Serving and Storage Tips

• Serve warm with a smear of nut butter or a drizzle of extra maple syrup.
• Store at room temperature in an airtight container up to 2 days.
• Refrigerate up to 5 days or freeze individually wrapped for 2–3 months.
• Reheat frozen muffins in a 350°F (175°C) oven for 8–10 minutes.

Variation ideas

• Swap half the flour for oat flour for a nuttier flavor.
• Add 1/4 cup Greek yogurt for extra moistness.
• Make mini muffins at 325°F (160°C) for 12–15 minutes.

You just learned how to make sourdough banana muffins without refined sugar that are tender, slightly tangy, and full of banana flavor. Pin this guide for your next brunch and save time with the make-ahead tips. Which variation will you try first — walnuts, chocolate chips, or oat flour? Ready to make this happen? Let's do it!