This sourdough cranberry banana muffin is a delicious breakfast muffin made with sourdough starter, fresh cranberry, fresh bananas, and species like cinnamon, nutmeg, ginger, and vanilla extract.
Health benefits of cranberries and banana
Cranberries are rich in antioxidants and vitamin C. It also helps lower bad cholesterol (LDL) and improve good cholesterol (HDL), reducing heart disease risk. On the other hand, bananas are rich in potassium, fiber, and natural sugar.
Together, cranberries and bananas create a nutrient-packed combination. The fiber in both fruits supports digestive health, while their antioxidant and anti-inflammatory properties may enhance overall well-being. Their naturally sweet and tart flavors make them a delicious addition to baked goods, smoothies, and salads!
My Easy cranberry muffins on this site inspired this. Other cranberry recipes are Pumpkin Pie Spice Cranberry Muffins,
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Ingredients to make sourdough cranberry Banana muffins.
You need the following ingredients to make these muffins.
- All-purpose flour: Unbleached all-purpose flour. You can mix whole wheat flour and all-purpose flour if you want.
- Sourdough Starter: A 100% hydration sourdough starter is used in this recipe.
- Leavner: This recipe uses baking powder and baking soda.
- Fresh cranberries: This is best for this recipe, you can use frozen cranberries too.
- Banana: Fresh banana is used in the recipe.
- Species: Cinnamon, Ginger, Nutmeg, and Vanilla extract.
- Sugar: White sugar is used for sweetness.
- Salt: Brings out sweetness as well as flavor.
- Eggs: Add moistness and lift the muffins.
- Butter melted: Unsalted butter is used in the recipe.
See the recipe card for quantities.
Instructions to make these Sourdough cranberry banana muffins.
In a large bowl add dry ingredients and mix well.
Then in another bowl add sourdough starter, melted butter, egg, and sugar.
To this add dry ingredients and combine everything.
Then add mashed banana and fresh cranberries and fold everything well.
Transfer to prepared muffin tin bake and enjoy.
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- Step 1: Combine the all-purpose flour, baking powder, baking soda, salt, and spices like cinnamon, and ginger, into a large bowl and combine thoroughly.
- Step 2: Egg, melted butter, sugar, and sourdough starter/discard( 100% hydration starter)
- Step 3: Combine the dry ingredients and wet ingredients and fold in banana and cranberries.
- Step 4: Transfer the muffin batter to muffin tin.
Variations to these sourdough cranberry banana muffins.
Here are a few delicious variations to your sourdough cranberry banana muffins recipe:
Nutty Cranberry Banana Muffins: Add: ½ cup chopped walnuts or pecans for a crunchy texture.
Tip: Sprinkle a few nuts on top before baking for a toasted finish.
Chocolate Cranberry Delight : Add: ½ cup dark chocolate chips or white chocolate chips.
Tip: The sweetness from chocolate pairs beautifully with the tartness of cranberries.
Citrus Infusion : Add: Zest of 1 orange or lemon to the batter for a fresh, tangy flavor. Tip: Replace some of the cranberries with dried apricots for an extra citrus kick.
Apple Cranberry banana muffins: Add: ½ cup diced apples (peeled) to the batter. Tip: Use tart apples like Granny Smith to complement the cranberries.
Coconut cranberry Banana Muffins: Add: ⅓ cup shredded coconut and ½ teaspoon coconut extract. Tip: Sprinkle coconut on top before baking for a lightly toasted topping.
Gluten-Free Variation; Use a gluten-free flour blend instead of all-purpose flour.
Tip: Add ½ teaspoon of xanthan gum if not already included in the blend for better texture.
Storage
These sourdough cranberry banana muffins are made with fresh fruits, so they can be stored at room temperature for 1-2 days and refrigerated for short term, for long-term storage freeze the muffins.
Enjoy with coffee.
I have made this muffin as a part of the #muffinmonday event.
Top Tip
For best results use fresh cranberries rather than frozen ones. If the cranberries are large then slice them into two pieces.
FAQ
Can I use brown sugar instead of sugar in the recipe?
Yes, you can use brown sugar instead of granulated sugar. Even you can use sugar-free sweeteners for this recipe.
Looking for other cranberry recipes like this? Try these:
Pairing
These are my favorite sourdough dishes.
Sourdough Cranberry Banana Muffins
This sourdough cranberry banana muffin is a delicious breakfast muffin made with sourdough starter, fresh cranberry, fresh bananas and species like cinnamon, nutmeg, ginger, and vanilla extract
Servings: 14 pieces
Calories: 121kcal
Ingredients
- 1 ¼ cup / 162.5g Unbleached All purpose flour
- ½ cup / 100g Sugar
- ½ cup /100g Sourdough Starter
- ½ teaspoon /1g Baking powder
- ½ teaspoon /2g Baking soda
- 3 tablespoon Melted butter
- ¼ teaspoon Salt
- ½ teaspoon Ground Cinnamon
- ¼ teaspoon Ginger
- ¼ teaspoon Nutmeg
- 2 mashed bananas 200g ( medium bananas)
- 1 egg
- ½ teaspoon Vanilla extract
- 1 cup 110g fresh Cranberries (use ¾ cup in the batter and ¼ cup as topping
Instructions
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Pre-heat oven to 350℉ 176.7 ℃ and line the muffin tin paper liner and set aside.
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In a bowl add flour, salt, baking powder, baking soda, spices like ginger, cinnamon, and nutmeg. Set it aside.
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Another large bowl add egg, melted butter, sugar and sourdough starter and mix well.
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To this add dry ingredients into the wet ingredients and combine everything.
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Then add mashed banana and add cranberries (¾ cup), if cranberries are big slices, it into two. Leave small cranberries as such without slicing it into two.
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Transfer the muffin batter into prepared muffin tin . Bake at 350F for 15 minutes or until a toothpick comes out clean.
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Enjoy warm .
Nutrition
Calories: 121kcal | Carbohydrates: 22g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 120mg | Potassium: 84mg | Fiber: 1g | Sugar: 10g | Vitamin A: 107IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 1mg
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.