Sourdough Banana Muffins

The softest and yummiest sourdough banana muffins you’ve ever tasted. A light and fluffy banana muffin, topped with a crunchy and sweet oat crumble.

Course Sourdough

Cuisine American

Keyword baking, muffins, sourdough, sourdough banana muffins

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 232kcal

Author Lisa Bass

Preheat the oven to 350 degrees.
Melt butter in a microwave safe dish, in a saucepan, or small cast iron pan.
Lightly grease a muffin tin or line with cupcake liners.
In a stand mixer with a paddle attachment or a bowl, mix together melted butter and brown sugar for five minutes.
Turn off the mixer and add in eggs, vanilla, mashed banana, and sourdough starter.
In a separate bowl, stir together dry ingredients (flour, baking soda, baking powder, and salt) well.
Add in dry ingredients 1/3 at a time and mix until just incorporated. You don’t want to over-mix.
Add equal amounts of batter to each muffin well. I like to use an ice cream scoop for this.
Top each muffin with the oat crumble.
Bake for 20-25 minutes or until a toothpick or cake tester comes out clean.
Allow the muffins to cool completely. Enjoy

* If you want to long ferment this recipe, add an extra 1/2 cup of sourdough starter to. Otherwise the batter won't be moist enough for the ferment. Long fermented directions in the post above.
For a more tangy flavor, use sourdough discard that hasn’t been fed in a day, or allow to long ferment. For a less tangy flavor, use an active sourdough starter.
Crumble topping is optional, but adds a super yummy flavor and texture.
I highly suggest serving them warm. They taste best, in my opinion, right out of the oven.