Sourdough Banana Muffins With Walnut Crumb Topping

Maybe you’re reading this and thinking you can skip the topping. But alas, I forbid it. Actually, the muffin base is still good enough to stand on its own. Moist, sweet, lovely. You will love this recipe and they freeze wonderfully. Also, I know the number of muffins this makes (15) is fairly annoying. But it’s best way to use up full bananas.

These muffins use your sourdough discard so they are quick to bake, but you still get that hint of sourdough flavor. But don’t worry, your kids won’t notice.

Ingredients and Tools You’ll Need

You want to use super ripe bananas here. The riper they are, the sweeter your muffins will be. Make sure you use quick oats for your topping for the best texture. If you don’t want to use vegetable oil, you can use melted butter or coconut oil. And you can use different nuts, like pecans, or just leave them out.

This will make 15 regular-sized muffins, or 12 large muffins. They freeze beautifully so make a big batch and save half for later. To double or triple this recipe, you can make adjustments in the recipe card at the bottom of this post.

Equipment

• 2 muffin tins
• Hand mixer

Ingredients

Muffin Batter

• ⅓ cup vegetable oil (or melted butter)
• 1 cup white sugar
• 1 egg
• 3 very ripe bananas (mashed)
• 1 cup discard sourdough starter stirred
• 1 ½ cups all-purpose flour
• ½ teaspoon salt
• ¾ cup walnuts (chopped)
• 1 teaspoon baking powder
• 1 teaspoon baking soda

Brown Sugar Oatmeal Crumb Topping

• ½ cup quick oats
• ¼ cup all-purpose flour
• ¼ teaspoon salt
• ¼ cup brown sugar
• 2 tablespoons chopped walnuts
• 4 tablespoons unsalted butter (melted)

How to Make Sourdough Banana Muffins

Step One: Get Ready

Heat your oven to 375°F and line your muffin tins with papers. Trust me on the papers – cleanup is WAY easier.

Step Two: Mix the Wet Stuff

In a big bowl, beat together the oil, sugar, and egg with your hand mixer until it looks smooth. Add those mashed bananas and the sourdough starter. Mix it on low – you don’t want to overwork it.

Step Three: Add the Dry Ingredients

In another bowl, whisk together flour, salt, baking soda, and baking powder. Slowly add this to your wet mixture, mixing just until it comes together. Fold in the walnuts if you’re using them.

Step Four: Make the Topping

Mix oats, flour, sugar, and salt in a small bowl. Pour in the melted butter and stir until it gets clumpy. Add walnuts if you want.

Step Five: Fill and Top

Divide the batter between your muffin cups – about ¾ full each. Sprinkle 1-2 tablespoons of that crumb topping on each one.

Step Six: Bake

Bake them for 20 minutes, or until a toothpick comes out with just a few moist crumbs. Let them sit in the tin for a few minutes before moving them to a rack.

Storage Instructions

Stored these in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.

If you want to freeze them, make sure they are completely cool. Flash freeze them and then put them in a freezer bag for up to 3 months. To warm them up, you can heat them in the microwave for 15-20 seconds or in a 350°F (175°C) oven for 10 minutes.

Serving Ideas

Enjoy these as a quick breakfast or snack on their own with some milk. But if you want to serve these with something else for a more filling breakfast or brunch, here are some options.

• Have some regular or Greek yogurt with some homemade granola.
• Pair these with a ham and hash brown casserole or cheesy crockpot hash browns to serve a crowd.

More Sourdough Muffins For Breakfast

Pick a few and rotate between them for breakfasts or afternoon snacks each week. And make a double batch and freeze some for later.

• Sourdough cinnamon apple muffins are perfect for starting the school year off.
• Sourdough muffins with berries are delicious and I’ve got several to try: strawberry, blackberry, and blueberry.
• These sourdough chocolate chip muffins are an easy go-to treat that’s been in my family’s rotation for years.
• Sourdough cinnamon sugar muffins are so good, they never last long in my house.

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