Easy Sourdough Discard Banana Muffins with Crumble Topping

This recipe for sourdough banana muffins yields perfectly fluffy, moist muffins with tall, bakery-style muffin tops. Packed with sweet banana flavor and topped with a brown sugar crumble, they make the perfect quick and easy breakfast.

Muffins to Go Bananas For (Haha).

Banana nut muffins were always one of my favorite breakfasts growing up. They are straightforward and easy to make, and make a really good “on the go” type of breakfast. I love them packed with crunchy pecans and a generous slab of butter!
To make banana nut muffins even better, I decided to do a little sourdough twist on them (much like this coffee cake recipe) to add a little punch of gut healthy sourdough.
They are delicious and moist, and packed with delicious banana flavor! You’ll love ’em.

How to Make Sourdough Banana Muffins

1. Prepare a 12 count muffin tin by lining it with paper liners or liberally spraying with a non-stick spray (I use avocado oil) and set aside.
2. Peel and mash 3 large bananas until they reach the desired texture you’re looking for. I like mine pretty well smashed, but you may want to leave them a little chunky.
3. In a large bowl, add mashed bananas, melted butter (make sure it’s cooled!), oil, eggs, vanilla extract, and sourdough discard. Mix together until just combined and then add the sugar, mixing again.
4. Begin adding the dry ingredients, beginning with the baking powder, baking soda, and salt. Gradually add the flour, 1 cup at a time until just combined, being careful not to overmix.
5. Using a medium sized cookie scoop or ¼ cup measuring cup, portion the batter into prepared muffin tin, filling each liner ¾ of the way full.
6. Crumble Topping: Combine cubed butter, brown sugar, and cinnamon together in a small bowl. Gently combine until the mixture is crumbly, and then place a small amount on top of each muffin.
7. Bake muffins in preheated oven at 425 for 8 minutes, and then reduce the oven temperature to 350 (do not open the oven door or remove the muffins, just leave them in and reduce the temperature) and bake another 10-11 minutes.  A toothpick inserted in the center should come out clean or with few moist crumbs (no wet batter) to test doneness.
8. Allow muffins to cool. Top with a hearty slab of butter and enjoy!

Recipe FAQs & Storage Tips

More Sourdough Breakfast Recipes

Sourdough Discard Banana Muffins

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• Author: Rachael
• Total Time: 26 minutes
• Yield: 15 muffins 1x

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Description

This recipe for sourdough banana muffins yields perfectly fluffy, moist muffins with tall, bakery-style muffin tops. Packed with sweet banana flavor and topped with a brown sugar crumble, they make the perfect quick and easy breakfast.

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Ingredients

Units USM Scale 1x2x3x

Muffins

• 3 large over ripe bananas
• ¼ cup avocado oil
• ¼ cup melted butter
• 1 ¼ cup coconut sugar (can substitute brown sugar)
• 2 large eggs
• ½ cup sourdough discard
• 2 tsp pure vanilla extract
• 2 cups all purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt

Crumble Topping

• 1 stick cold butter, cubed
• ¾ cup brown sugar
• 1 tsp cinnamon
• ½ cup chopped nuts (pecans, walnuts, whatever you prefer)

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Instructions

1. Prepare a 12 count muffin tin by lining it with paper liners or liberally spraying with a non-stick spray (I use avocado oil) and set aside.
2. Peel and mash 3 large bananas until they reach the desired texture you’re looking for. I like mine pretty well smashed, but you may want to leave them a little chunky.
3. In a large bowl, add mashed bananas, melted butter (make sure it’s cooled!), oil, eggs, vanilla extract, and sourdough discard. Mix together until just combined and then add the sugar, mixing again.
4. Begin adding the dry ingredients, beginning with the baking powder, baking soda, and salt. Gradually add the flour, 1 cup at a time until just combined, being careful not to overmix.
5. Using a medium sized cookie scoop or ¼ cup measuring cup, portion the batter into prepared muffin tin, filling each liner ¾ of the way full.
6. Crumble Topping: Combine cubed butter, brown sugar, and cinnamon together in a small bowl. Gently combine until the mixture is crumbly, and then place a small amount on top of each muffin.
7. Bake muffins in preheated oven at 425 for 8 minutes, and then reduce the oven temperature to 350 (do not open the oven door or remove the muffins, just leave them in and reduce the temperature) and bake another 10-11 minutes.  A toothpick inserted in the center should come out clean or with few moist crumbs (no wet batter) to test doneness.
8. Allow muffins to cool slightly. Top with a hearty slab of butter and enjoy!

Notes

• Baking: Baking the muffins at a high temperature initially and then lowering the temperature halfway through baking ensures tall, bakery-style muffin tops.
• Add ins: There are many options for add-ins. Swap out the chopped pecans for walnuts, dried fruit, or chocolate chips for a delicious twist. If banana bread is more your style, try this sourdough discard banana bread.
• Mixing Batter: I highly recommend mixing them by hand until just combined. It will yield a lighter, fluffier muffin!
• Storage: Baked muffins will store well in an airtight container at room temperature for up to 3-4 days. I recommend eating them fresh for the best (and most delicious!) results.
• Freezing Instructions: Yes! Let the muffins cool completely, then store them in an airtight, freezer-safe bag or container. They freeze really well for up to 3 months.

• Prep Time: 10 minutes
• Cook Time: 18 minutes
• Category: Breakfast, Sourdough
• Method: Baking
• Cuisine: American

Nutrition

• Calories: 284
• Sugar: 20
• Sodium: 211
• Fat: 14
• Saturated Fat: 3
• Carbohydrates: 37
• Fiber: 2
• Protein: 4
• Cholesterol: 33

If you loved this recipe for easy sourdough banana muffins, make sure to come back and leave a comment and a 5 star rating! I would love to hear how this recipe turned out for you.

Rachael