Sourdough Banana Muffins (Walnut Crumb Topping)
These sourdough banana muffins are a delicious treat – moist, sweet, and topped with a crunchy walnut crumb. They’re easy to make and great for breakfast or snacking.
These muffins are also a good way to use up your sourdough discard. Whether you’re getting into sourdough baking or just want a tasty banana nut muffin, this recipe will surely be a family favorite.
Sourdough Banana Muffins
Equipment
- 2 muffin tins
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)
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Instructions
- Prep. Preheat the oven to 375°F (190°C) and put paper liners in the muffin tins. This recipe can make either 12 large muffins or 15 regular-sized muffins.
- Make the batter. In a large mixing bowl, beat together the oil, sugar, vanilla, and egg using an electric mixer on medium speed until well mixed. Then, add the mashed bananas and sourdough starter, mixing on low speed until combined. In a separate bowl, whisk together the flour, salt, baking soda, and baking powder. Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just combined. If you like, add walnuts and fold them in.
- Make the crumb topping. In a small bowl, whisk together oats, flour, sugar, and salt. Stir in the melted butter until it forms clumps. Add the walnuts if you're using them.
- Assemble. Split the batter equally into the muffin cups, filling each about ¾ full. Then, add 1-2 tablespoons of the crumb topping to each muffin.
- Bake. Bake for 20 minutes or until a toothpick comes out of a muffin with moist crumbs. Let the muffins cool in the tin for a bit before moving them onto a wire rack to cool completely. You can serve them warm or at room temperature.
Notes
Nutrition
More Tips:
Mix the dry and wet ingredients together just enough. Mixing too much can make the muffins tough.
Let the batter rest for about 10 minutes before baking so the flour absorbs the liquid and can make the texture better.
Too much flour can make muffins dense. Use a spoon to fill the measuring cup with flour and level it off with a knife.
Ovens are different, so start checking your muffins a few minutes before the suggested baking time. Stick a toothpick in the center; it should come out with a few moist crumbs but not wet batter.
Key Ingredients and Tools
These banana muffins need a few important ingredients and tools to make sure they turn out great. You’ll need:
- Sourdough Starter: It gives a tangy flavor and helps the muffins to rise. This can be hard to find in regular grocery stores. You can make your own starter or look for it in specialty health food stores or bakeries. Some online retailers also sell it.
- Very Ripe Bananas: The riper the bananas, the sweeter and tastier your muffins will be.
- Electric Mixer: This helps to mix the batter quickly and evenly, giving a smooth consistency.
- Quick Oats: These oats give a perfect texture for the crumb topping and can be found in the cereal aisle.
- Unsalted Butter: Using unsalted butter lets you better control the salt content in your recipe.
Having these ingredients and tools will help make sure your muffins turn out delicious.
Here are some great ingredient alternatives for this recipe:
- Vegetable oil: Try using melted coconut oil or melted butter.
- White sugar: You can use brown sugar or coconut sugar instead.
- Egg: For a vegan option, you can replace it with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water).
- All-purpose flour: Substitute with whole wheat flour or a gluten-free flour blend.
- Walnuts: You can switch them out with pecans or omit them for a nut-free version.
These changes may alter how the recipe turns out, but you can give them a try to accommodate your dietary needs or preferences.
These Sourdough Banana Muffins are a delightful and easy way to savor the ripe bananas and sourdough. Whether you need a quick breakfast on the go, a mid-afternoon pick-me-up, or a sweet treat after dinner, this recipe could be your go-to.
By Katie Shaw
Katie shares simple, reliable recipes from her home in Virginia, where she lives with her husband, three daughters, a chocolate lab, and over thirty chickens.
These came out perfect. Made these with the melted butter. Used 1/2 cup sugar and 1/2 cup Monk fruit.
hi iveta! thanks for letting me know! iit would be great to reduce the sugar 🙂
These are delicious! I made them with the melted butter instead of oil. They were done in a little under 20 minutes.
Thank you!