• Kristina

My Quarantine Muffins

Muffins for breakfast are a real treat.

We buy a lot of bananas each week and freeze the ones we don’t eat fast enough. Chocolate covered frozen bananas are my favorite dessert! Sometimes though, when the freezer is full (because I bought 36 pounds of grapes during quarantine) I turn to more classic uses, like banana bread! 

Each week, when I feed my sourdough starter, I look for new ways to incorporate the discard in my recipes. This week, I took ideas from two King Arthur Flour recipes and merged them to create these muffins!

This recipe adds ingredients in a different order than you'd typically see. Dry ingredients are normally added at the end, but I followed their lead and the outcome is incredible!

Banana Sourdough Muffins 

Bake time: 22 minutes 

Yield: 19 muffins


8 tablespoons (1 stick) unsalted butter 

2/3 cup brown sugar

1 teaspoon vanilla extract

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

2 large eggs

1½ cups mashed bananas

¼ cup honey

¾ cup sourdough starter

2 tablespoons orange marmalade (optional, but insanely delicious)

2 cups flour 


1. Preheat the oven to 350 degrees Fahrenheit.  2. In a mixer, cream butter and brown sugar.

3. Add vanilla, salt, baking powder and baking soda.

4. Stir eggs, mashed banana, honey, sourdough starter, marmalade into the mixture.

5. Add the flour until combined, but do not over mix.

6. Bake for 20-22 minutes (when you poke the center with a knife and it comes out clean).

If you don't have a sourdough starter, I highly recommend. They require very little maintenance, but are the most incredible additions to baked goods! Pancakes, waffles, muffins, pretzels, tortillas, etc.

Interested in sourdough, but not sure where to begin? Stay tuned, a beginners lesson in sourdough is coming soon!


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