The most delicious potato flake sourdough banana nut muffin recipe. A soft, moist, and full of the perfect nutty crunch. A muffin inspired by all of the best banana bread, includes all of the best flavors.
One of the great things about these muffins is the ability to do a long ferment, or bake right away. Sometimes you’ve got to whip up the muffins with little to no heads up, but others you can plan ahead. When you allow the dough to ferment, it will be much easier to digest and provide more health benefits.
This recipe is my families favorite potato flake sourdough muffin. The perfect muffin all year long, but especially perfect to bring in more cozy vibes in the fall and winter. The smell of cinnamon and baking banana, sends comforting scents all through your home.
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TOOLS YOU WILL NEED:
Stand mixer with flat beater attachment (optional, but makes it easier)
Measuring cups and spoons
INGREDIENTS:
Ingredients for the bulk ferment:
2 1/2 cups all purpose flour
1/2 cup honey
1 egg
1/2 cup melted coconut oil
1/2 cup potato flake starter
Ingredients to add after the bulk ferment:
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon cinnamon
1 teaspoon vanilla
4 ripe bananas mashed
1/2 cup chopped walnuts
coconut sugar or brown sugar for sprinkling on top
How to make potato flake sourdough banana nut muffin dough:
Using your stand mixer combine all of the long ferment ingredients: flour, egg, honey, starter, and coconut oil. Be sure that the coconut oil is not hot or it will kill your starter and cook the egg.
Mix on low until combined.
Leave it in the stand mixer bowl because you will be mixing it more after the bulk ferment. Cover with an airtight cover, such as plastic wrap or beeswax wrap. Allow it to ferment for 8-12 hours in a warm place.
After the bulk ferment:
Preheat your oven to 350 degrees.
Add the rest of the ingredients to your batter, except the walnuts and coconut sugar. Salt, baking soda, cinnamon, vanilla, and mashed bananas. Mix on low in the stand mixer until the bananas are well combined.
While it is mixing, chop your half of a cup of walnuts.
Once it seems to be incorporated well, use a silicone spatula to scrape the bottom to make sure everything has bananas included. Fold in the walnuts.
Using a large cookie scoop, scoop out the batter into parchment paper cupcake liners in a cupcake pan, or a greased cupcake pan. The cookie scoop is the perfect portion of batter and helps ensure that all of the muffins are the same size and cook evenly.
After they are scooped, sprinkle the tops with coconut sugar or brown sugar.
Bake at 350 for 12-15 minutes.
At 12 minutes poke the muffins with a toothpick to check if they are cooked through.
Continue baking if not, but don’t over bake them.
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Potato Flake Sourdough Banana Nut Muffin Recipe
Equipment
- Stand mixer with flat beater attachment (optional, but makes it easier)
- measuring cups and spoons
- Large Cookie Scoop
- Cupcake pan
- Cupcake liners
Ingredients
Ingredients for the bulk ferment:
- 2 1/2 cups all purpose flour
- 1/2 cup honey
- 1 egg
- 1/2 cup melted coconut oil
- 1/2 cup potato flake starter can use active or discard
Ingredients to add after the bulk ferment:
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla
- 4 ripe bananas mashed
- 1/2 cup chopped walnuts
- coconut sugar or brown sugar for sprinkling on top
Instructions
- Using your stand mixer combine all of the long ferment ingredients: flour, egg, honey, starter, and coconut oil.
- Mix on low until combined.
- Cover with an airtight cover, such as plastic wrap or beeswax wrap. Allow it to ferment for 8-12 hours in a warm place.
After the bulk ferment:
- Preheat your oven to 350 degrees.
- Add the rest of the ingredients to your batter, except the walnuts and coconut sugar. Salt, baking soda, cinnamon, vanilla, and mashed bananas. Mix on low in the stand mixer until the bananas are well combined.
- While it is mixing, chop your half of a cup of walnuts.
- Once it seems to be incorporated well, use a silicone spatula to scrape the bottom to make sure everything has bananas included. Fold in the walnuts.
- Using a large cookie scoop, scoop out the batter into parchment paper cupcake liners in a cupcake pan, or a greased cupcake pan.
- After they are scooped, sprinkle the tops with coconut sugar or brown sugar.
- Bake at 350 for 12-15 minutes.
Notes
Hey so mine came out as a dough not a batter can I still use it?
Hmm, I wonder if your bananas were much smaller and didn’t provide as much liquid for the recipe. Did you end up using it?
Can you make a regular loaf instead of muffins? My granddaughter wants me to make banana bread for her wedding and I’d like to try this recipe.
yes! You’ll just need to increase the baking time!
Hi Magen,
Just wondering if I can leave the egg out of the Bulk Ferment and add it to the dough when ready to bake. Thank you.
yes, you can. It might seem like it won’t incorporate, but it will, just takes time. Is much easier done with a stand mixer 🙂
Does it change the texture of the finished loaf if you use the stand mixer to add the egg later?
I can’t say for sure if it will change the texture or not, we always add it in the beginning, but I think it will work just fine! Just be sure to incorporate it well.
How many muffins is this supposed to make?
About 12 in a standard muffin tin.
I finally had some bananas going soft so here was my chance! I so intended to make muffins with this but for the life of me couldn’t find my tin. So a loaf it was! So this was all hand mixed without a stand mixer and turned out great! Cook time for a loaf was about 55min for me. I just kept increasing from original time by 5-10 min increments until done. Only change that I did from original is leave out the nuts as my family are not fans of nuts in breads and 1/2 cup of honey I substituted for just sugar. Can’t wait to find my tin so I can make this again as muffins!!
Yay! Glad you were able to make it in loaf form! Thanks for sharing 🙂
Can the fermentation be longer the 10 hours
Should be fine! Any longer than 24 and I’d refrigerate it personally.
Do you have to let it ferment? Seems like the egg should be added after and not sit out for 12 hours.
You can add the egg after the ferment if you like, I’ve always done it before and it’s been fine. The fermentation process prevents bad bacteria from growing, so it should be ok!
How do you keep the coconut oil from turning from oil to solid?
Make sure your other ingredients in the recipe are room temperature.
I was wondering if you have tried these with whole wheat flour. I typically mill my own, let me know what you think 🙂
not yet with this recipe yet, but I would try half hard wheat and half soft wheat.
GIRL…. These muffins were so stink’n GOOD. I gave several to neighbors along with your fabulous website for creating the potato flake sourdough starter and so much more. Love it. Thank you.
yay!! so so glad you love them and thank you for sharing the love with others 🙂