Sourdough Banana Carrot Muffins are an excellent addition to your breakfast menu, each muffin is made with the goodness of sourdough starter/waste fruit, banana and carrot and a hint of cinnamon and vanilla with walnuts.
This is a delicious twist on traditional muffins, adding the tangy flavor of sourdough starter to the sweetness of bananas and carrots.
If you don’t want to add carrots, here is the recipe for all-banana banana bread muffins.
Why should I try sourdough banana carrot muffins?
Bananas and carrots are both nutritious foods that provide several health benefits:
Bananas: are rich in potassium, rich in fiber, contain vitamins and minerals and sufficient carbohydrates and are good for heart health.
Carrots: on the other hand, they are rich in beta-carotene, vitamin A, great antioxidant properties, good for heart health and digestion.
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How do you make sourdough banana carrot muffins?
To make these muffins you will need the following ingredients.
- Flour: All purpose flour. I tried it with both bleached all-purpose flour and unbleached all-purpose flour, both turned out incredibly well.
- Oats: This recipe uses instant oats.
- Sourdough starter/discard: I used 100% hydration starter (1:1 ratio) that is not fed. You can use either the fed starter or the unfed starter, as in this recipe.
- Baking powder: Contains an acid and a base and has a more neutral taste, making a cake feel like tender crumbs.
- Sodium carbonate: Functions as a leavening agent together with baking powder.
- Salty: Used for flavor.
- Eggs: Adds moisture and binds everything together.
- Sugar: Use granulated sugar to sweeten these muffins.
- Vegetable oil This results in a more delicate and moist crumb in the muffin. You can replace it with melted butter.
- Mashed Banana: I used 2-3 mashed bananas.
- Carrots : Grated fresh carrots provide the best flavor compared to pre-grated carrots.
- Walnuts : I used roasted nuts.
- Vanilla extract: for taste
- Spices such as cinnamon
See recipe card for quantities.
Instructions
- First, mix together the flour, instant oats, salt, baking soda and baking powder and set aside.
- In another bowl, add the egg, oil, vanilla extract and sourdough starter and mix well.
- Then add dry ingredients to wet ingredients.
Dry ingredients
Wet ingredients, oil, egg, vanilla extract and sourdough starter
Brown sugar and granulated sugar
Muffin batter with banana-walnut and carrot.
- Fold in the banana, carrot and nuts.
- Place in the prepared muffin tin and bake.
After baking
Variations
Variations on Sourdough Banana Carrot Muffins
Whole wheat flour can be substituted for regular unbleached all-purpose flour.
Any sourdough starter/discarded flour type will work. Both room temperature and refrigerated ones.
Together with carrot and banana you can use grated apples or pineapple. If you add pineapple, they become sourdough hummingbird muffins.
Add nuts such as pecans and macadamia instead of walnuts.
Spices such as ginger and nutmeg or cloves.
Storage
- Room temperature: These sourdough banana carrot muffins can be stored at room temperature for 2-3 days in an airtight container. However, they can dry out after the first day.
- Cooling: If you want to extend the shelf life, you can store these muffins in the refrigerator. They will stay fresh for up to 5-7 days if stored in an airtight container. Before serving, you can warm them up a little in the microwave or oven to restore their freshness.
- Freezing: Sourdough banana carrot muffins freeze well and can be stored in the freezer for up to 3 months. Wrap each muffin individually in plastic wrap or aluminum foil or place in a freezer-safe bag or container. Thaw them in the refrigerator overnight or reheat them in the microwave or oven before serving.
Top Tip
These muffins are really versatile, you can add apple, pineapple or other nuts.
FAQ
Can I make sourdough banana carrot muffins without eggs?
Yes you can, skip the egg and add an extra banana or applesauce.
I made this recipe as part of #MuffinMonday
#MuffinMonday is a group of muffin-loving bakers who get together once a month to bake muffins. You can see all our delicious muffins by following our Pinterest board.
Updated links for all our past events and more information about Muffin Monday can be found on our Homepage.
Looking for more recipes like this? Try these:
Sourdough banana carrot muffins
Sourdough Banana Carrot Muffins are an excellent addition to your breakfast menu, each muffin is made with the goodness of sourdough starter/waste fruit, banana and carrot and a hint of cinnamon and vanilla with walnuts
Portions: 14 pieces
Calories: 142kcal
Ingredients
- 1 ¼ cup 1162.5 g all-purpose flour
- ½ cup 100g sourdough starter/discard 100% hydration
- ½ teaspoon 1.5 g baking powder.
- ½ teaspoon 2.5 g baking soda.
- ¼ teaspoon 2 g salt
- ½ teaspoon ground cinnamon
- ⅓ cup vegetable oil
- ½ cup 100 g brown sugar
- 2 tablespoon 30 g granulated sugar * Increase the quantity if you need sweeter muffins.
- 1 cup 109 g grated carrots 2 average
- ½ cup /50 g instant oats
- 1 big egg
- ½ cup 47 g walnuts roasted and crushed
- 1 cup ripe bananas mashed about 2-3 bananas
- ½ teaspoon vanilla extract
Instructions
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Preheat your oven to 190°C. Line a muffin tin with paper liners or lightly grease it.
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In a medium bowl, combine the all-purpose flour, baking powder for instant oats, baking soda, salt, and cinnamon. Set it aside.
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In a large bowl, add the egg, oil, sourdough starter and vanilla extract and mix well. Then add the brown sugar and granulated sugar mixture until light and fluffy.
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Gradually add the dry ingredients to the dry ingredients, then stir in the mashed banana and grated carrot until combined. Be careful not to overmix the batter.
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Then add the roasted walnuts and mix again. Keep 2 tablespoons of ground walnut aside
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Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full. Top with crushed walnuts.
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Bake in the preheated oven for about 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
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Remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Comments
Power supply
Calories: 142kcal | Carbohydrates: 26G | Egg white: 3G | Fat: 3G | Saturated fat: 0.4G | Polyunsaturated fat: 2G | Monounsaturated fat: 1G | Trans fat: 0.001G | Cholesterol: 12mg | Sodium: 109mg | Potassium: 124mg | Fiber: 1G | Sugar: 11G | Vitamin A: 1553IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 1mg
This is Swathi (Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen, who loves exploring cuisines from all over the world. Whenever possible, I try to add an Indian touch to various world cuisines, and I have a soft spot for freshly baked bread. All the recipes you see here are made by me and approved by my family after a taste test.
