The Best Potato Flake Sourdough Banana Nut Muffin

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

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

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

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.

5 from 1 vote

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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

For lots of helpful information and tips, read the full post on making the best potato flake sourdough banana nut muffins