Whole Grain Sourdough Apple Muffins with Banana and Cinnamon

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5 from 1 review

Apple sourdough muffins are the perfect way to use up some sourdough discard. These soft, cinnamon whole grain sourdough apple muffins are perfect for fall. This is a simple apple banana muffins recipe with sourdough starter incorporated.


Dry Ingredients

  • 1 Cup Rye Flour
  • 1 Cup Buckwheat Flour
  • 1/2 Cup Organic Brown Sugar, packed
  • 1/2 Teaspoon Baking Soda
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Salt
  • 2 Tablespoons potato starch
  • 1 Cup Apple, Minced
  • 1 Teaspoon Cinnamon

Wet Ingredients

  • 1/2 cup grass-fed butter, room temperature soft (or vegan butter)
  • 1/2 cup sourdough starter, room temperature
  • 2 Eggs, room temperature (or vegan egg replacer, equaling 2 eggs)
  • 1 Ripe Banana, Mashed
  • 2 Tablespoons Lemon Juice
  • 1 Teaspoon Vanilla Extract
  • 1/2 Cup Milk or plant-based milk

Streusel Crumb Topping

  • 2 Tablespoons Cold Butter (or vegan butter)
  • 2 Tablespoons Flour
  • 3 Tablespoons Organic Sugar


  1. Preheat your oven to 350° F.
  2. Line a muffin tin with paper liners.
  3. In a medium-large mixing bowl, combine all of the dry ingredients. 
  4. In a separate bowl, mash the ripe banana. Then add in the remaining wet ingredients with the banana. Whisk until combined. 
  5. Gently fold the wet ingredients into the dry ingredients until everything is just combined. Do not over-mix. The batter should be thick
  6. Spoon the batter into the muffin tin. 
  7. Prepare the streusel crumb topping by mashing the ingredients together with a fork until a crumb-like texture forms.
  8. Sprinkle the crumb topping on the muffins right before placing them in the oven.  
  9. Bake for 30-35 minutes.