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.
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