Sourdough banana carrot muffins are an excellent addition to your breakfast menu, each muffin made with goodness of sourdough starter/discard, banana and carrot and touch of cinnamon and vanilla with walnuts.
These are a delightful 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 carrot, here is banana bread muffins recipe with just banana alone.
Why do I need to try sourdough Banana carrot muffins?
Bananas and carrots are both nutritious foods that offer a variety of health benefits:
Bananas: are rich in potassium, high in Fiber contains vitamins and mineral and enough carbohydrates and good for heart health.
Carrots: on the hand are rich in beta-carotene, vitamin A, great antioxidant properties, good for heart health and digestive health.
How to make sourdough Banana and carrot muffins?
You need the following ingredients to make these muffins.
- Flour: All-purpose flour. I tried with both bleached all-purpose flour and unbleached all-purpose flour, both turned out to be incredibly good.
- Oats: Instant oats are used in this recipe.
- Sourdough starter/discard: I used 100% hydration starter (1: 1 ratio) which is not fed. You can use both the fed starter and the non-fed one like in this recipe.
- Baking powder: Contains an acid and a base and has a more neutral taste, which gives a cake like tender crumbs.
- Baking soda: Function as leavener along with baking powder.
- Salt: Used for flavor.
- Eggs: Adds moisture and binds everything together.
- Sugar: Use granulated sugar to sweeten these muffins.
- Vegetable oil Results in a more delicate and moister crumb in the muffin. You can substitute it with melted butter.
- Mashed Banana: I used 2-3 mashed banana .
- Carrots : Grated fresh carrots give the best taste compared to pre-grated ones.
- Walnuts : I used toasted nuts.
- Vanilla extract: for flavor
- Spices like cinnamon
See recipe card for quantities.
- First mix flour, instant oats, salt, baking soda and baking powder and set it aside.
- In another bowl add egg, oil, vanilla extract, sourdough starter and mix well .
- Then incorporate dry ingredients into wet ingredients.
Wet ingredients, oil, egg, vanilla extract and sourdough starter
Brown sugar and granulated sugar
Muffin batter with banana walnut and carrots.
- Fold in banana , carrot and nuts.
- Transfer to prepared muffin tin and bake.
Variations to Sourdough banana carrot muffins
Whole wheat flour can be substituted for regular unbleached all-purpose flour.
Any flour type sourdough starter/ discard will work. Both room temperature ones as well as refrigerated ones.
Along with carrot and banana you can either grated apples or pineapple. If you add pineapple, it becomes sourdough humming bird muffins.
Add nuts like pecans and macadamia instead of walnuts.
Spices like ginger and nutmeg or cloves .
- Room Temperature: These sourdough banana carrot muffins can at room temperature for 2-3 days in an airtight container. However, they may start to dry out after the first day.
- Refrigeration: 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 when stored in an airtight container. Before serving, you can warm them up slightly in the microwave or oven to revive 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 them in a freezer-safe bag or container. Thaw them overnight in the refrigerator or reheat them in the microwave or oven before serving.
These muffins are really verstaile you can add apple, pineapple or any other nuts.
Can I make Sourdough Banana Carrot muffins make egg free?
Yes you can, skip the egg and add an extra banana or apple sauce.
I have 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 of our lovely muffins by following our Pinterest board.
Updated links for all of our past events and more information about Muffin Monday can be found on our home page.
- Banana Crumb Muffins from Jolene's Recipe Journal
- Blueberry Banana Muffins (Small Batch) from Food Lust People Love
- Lemon Cranberry Corn Muffins from A Day in the Life on the Farm
- Matcha Chocolate Chip Muffins from Passion Kneaded
- Orange and Strawberry Whole Wheat Muffins from Karen's Kitchen Stories
- Sourdough Banana Carrot Muffins from Zesty South Indian Kitchen
Looking for other recipes like this? Try these:
Sourdough Banana Carrot Muffins
- 1 ¼ cup 1162.5g all-purpose flour
- ½ cup 100g sourdough starter /discard 100% hydration
- ½ teaspoon 1.5g baking powder.
- ½ teaspoon 2.5g baking soda.
- ¼ teaspoon 2g salt
- ½ teaspoon ground cinnamon
- ⅓ cup vegetable oil
- ½ cup 100g Brown sugar
- 2 tablespoon 30g granulated sugar * Increase the amount if you need sweeter muffins.
- 1 cup 109g grated carrots 2 medium
- ½ cup /50g instant oats
- 1 large egg
- ½ cup 47g Walnuts toasted and crushed
- 1 cup ripe bananas mashed about 2-3 bananas
- ½ teaspoon vanilla extract
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.
- In a medium bowl, whisk together the all-purpose flour, instant oats baking powder, baking soda, salt, and cinnamon. Set it aside.
- In a large bowl, add egg, oil, sourdough starter, vanilla extract and mix well then add brown sugar and granulated sugar mix until it is light and fluffy.
- Gradually add the dry ingredients to dry ingredients and then fold in mashed banana and grated carrot mixing just until combined . Be careful not to overmix the batter.
- Then add toasted walnuts and combine once again. Reserve 2 tablespoon crushed walnut aside
- Spoon the batter into the prepared muffin tin, filling each cup with about two-thirds full. To this top with crushed walnuts .
- Bake in the preheated oven for about 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffins from the oven and let them cool in the tin for few minutes before transferring them to a wire rack to cool completely.
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.