Whole Grain Sourdough Banana Muffins with Freshly Milled Flour

These Freshly Milled Whole Grain Sourdough Banana Muffins are soft, lightly sweetened, and naturally leavened using sourdough starter. Packed with fiber and flavor from home-milled flour, they’re the perfect healthy snack or breakfast.

These Freshly Milled Whole Grain Sourdough Banana Muffins are soft, lightly sweetened, and naturally leavened using sourdough starter. Packed with fiber and flavor from home-milled flour, they’re the perfect healthy snack or breakfast.

Why We Love Sourdough Banana Muffins 

I like to keep easy, grab-able snacks on hand during the summertime. Hot days call for playing in the river and being spontaneous. But that doesn’t mean we want to always buy food out, so having homemade snacks on hand makes having fun in the summer much easier.

These sourdough whole grain banana muffins are easy to make with sourdough starter, freshly milled grain, and overripe bananas. All ingredients that we usually have on hand at any time! I was inspired to make this recipe after my daughter always asks for our banana pancakes recipe. I figured why not turn that into a muffin? 

Naturally sweetened with spices, honey, and just a little bit of brown sugar, this is a pretty healthy banana muffin recipe. I’ve realized you do need to use sugar in most baking products, but I try to substitute some of it with a natural sweetener like honey or maple syrup, which works quite well in these muffins! 

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Ingredient Spotlight 

Freshly Milled Whole Grain Flour

Freshly milled whole grain flour retains all parts of the wheat berry—bran, germ, and endosperm—providing natural fiber, B vitamins, and healthy fats. It adds a rich, nutty depth to these muffins while supporting a more satiating and nourishing bake.

Sourdough Starter (or Discard)

Whether it’s bubbly and active or leftover discard, sourdough starter gives these muffins a gentle tang and tender crumb. Naturally leavened baked goods are easier to digest and often more gut-friendly, thanks to the fermentation process that helps break down gluten and phytic acid. But, you can also whip these sourdough banana muffins up quickly with discard and they come out great. 

Ripe Bananas

Bananas bring natural sweetness, moisture, and a soft texture to these muffins. As they ripen, their starches convert to sugars—meaning you get that sweet banana flavor without needing much added sweetener.

Honey

Unlike refined sugar, honey contains antioxidants and trace minerals, and it pairs beautifully with the warm flavors of sourdough and whole grain.

Pumpkin Spice

This cozy spice blend of cinnamon, nutmeg, ginger, and cloves adds warmth and aroma to every bite. It makes these freshly milled whole wheat banana muffins a perfect cozy bake.  

More Snack Recipes from the Homestead 

Sourdough Dinner Rolls with Freshly Milled Whole Grain

Easy Sourdough Whole Grain Blueberry Muffins with Cornmeal

Pumpkin Einkorn Protein Muffins

Sourdough Cheddar Biscuits

Sourdough Discard Chocolate Muffins

Tools Needed

Large mixing bowl

Stand-up mixer or hand beaters

Measuring cups and spoons

Muffin baking tray

Muffin liners

All Your Sourdough Recipes in One Spot!

You can learn how to make your own sourdough starter from scratch to make homemade bread, sourdough pizza, bagels, and more. 

Put all your sourdough recipes in one spot! 

Download and print off this NEW sourdough recipes ebook and keep your favorite sourdough recipes on your counter for easy, every day cooking. 

Sourdough Whole Grain Banana Muffin Ingredients

Makes 8 muffins 

Banana Muffin Dough:

1/4 cup sourdough starter (discard or fed)

1/4 cup whole milk

1 cup hard white or red wheat berries (about 1 1/4 cup freshly milled flour)

Rest of ingredients:

3 large over-ripe bananas 

5 tbsp butter, melted and cooled slightly

1 egg

1/2 cup brown sugar

1 tbsp vanilla extract

1 1/2 tsp pumpkin spice (you can also use cinnamon)

2 tbsp honey

1 tsp each baking soda and baking powder

1/2 tsp salt

How to Make Sourdough Banana Muffins with Freshly Milled Whole Grain

Combine the dough ingredients with your hands or a stand up mixer with dough hook attachment. Dough will be dry for now!

Let sit out on your countertop overnight for long fermented benefits, or continue with the next step if baking the muffins the same day. 

Preheat the oven to 425 degrees F and line muffin trays with muffin liners. 

Add the rest of the ingredients to the dough and combine with a mixer until fully incorporated. 

Pour into muffin trays and bake at 425 for 5 minutes, then reduce the heat to 350 and bake for another 15-20 minutes until a knife inserted in the middle comes out clean. Serve and enjoy! 

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FAQs:

Can I use sourdough discard for banana muffins?

Yes! This recipe is perfect for using up sourdough discard. It adds moisture, a mild tang, and helps with rise when paired with baking soda or baking powder.

What kind of flour is best for these sourdough banana muffins?

Freshly milled whole wheat flour (such as hard white wheat or hard red wheat) works beautifully. You can also mix in some einkorn or regular all purpose for a lighter texture. 

Are these banana muffins sweetened with sugar?

Yes, these muffins do have sugar in them. However, it’s also supplemented with naturally sweetener from bananas and honey which gives a wonderful flavor and less processed sugar.

Do I need to ferment the batter overnight?

You can! For better digestibility and flavor, let the batter ferment overnight in the fridge. But a quick mix-and-bake version also works great.

Can I freeze sourdough banana muffins?

Absolutely. Let them cool completely, then freeze in an airtight bag or container for up to 3 months. Reheat in the oven for a delicious ready-made snack. 

More Freshly Milled Whole Grain Recipes from the Homestead

Sourdough Pie Crust with Freshly Milled Whole Grain

Cream of Wheat with Freshly Milled Whole Grain

Freshly Milled Buttermilk Honey Biscuits

Sourdough Bagels with Freshly Milled Whole Grain

Sourdough Buttermilk Pancakes with Freshly Milled Whole Grain

Freshly Milled Carrot Cake Cupcakes

Thank you so much for stopping by the Homestead!