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.
Ingredients
Units
Scale
Muffins
- 3 large over ripe bananas
- 1/4 cup avocado oil
- 1/4 cup melted butter
- 1 1/4 cup coconut sugar (can substitute brown sugar)
- 2 large eggs
- 1/2 cup sourdough discard
- 2 tsp pure vanilla extract
- 2 cups all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Crumble Topping
- 1 stick cold butter, cubed
- 3/4 cup brown sugar
- 1 tsp cinnamon
- 1/2 cup chopped nuts (pecans, walnuts, whatever you prefer)
Instructions
- 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.
- 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.
- 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.
- 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.
- Using a medium sized cookie scoop or 1/4 cup measuring cup, portion the batter into prepared muffin tin, filling each liner ¾ of the way full.
- 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.
- 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.
- 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
