Sourdough Banana Muffins

5 from 2 votes

Moist and sweet, this recipe is a must-try for anyone looking to experiment with sourdough baking or anyone who loves a good banana nut muffin.

Prep Time15

Cook Time20

Total Time35

Course: Breakfast

Cuisine: American

Keyword: Muffins, sourdough banana muffins, sourdough banana nut muffins, Sourdough Discard

Servings: muffins

Calories: 285kcal

Author: Katie

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)

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

Use bananas that are almost all brown and really soft for the best results. They bring natural sweetness and moisture, making your muffins extra tasty and tender. Mmash them well to spread the flavor evenly in the batter.

Make sure your egg and sourdough starter are at room temperature. This will help them mix better into the batter.

Don't mix the batter too much: Mixing too much can make the muffins tough and dense. Mix the ingredients only until they are just combined, and don't stir too much.

Nutrition