Ingredients
220g mashed ripe bananas (~2 large)
120g brown sugar (packed, ~½ cup)
1 large egg
100g sourdough discard (100% hydration, ~½ cup)
40g unsalted butter, melted (~3 Tbsp)
30g coconut oil (or neutral oil)
85g Greek yogurt (or sour cream)
4g vanilla extract (~1 tsp)
Dry ingredients:
175g all-purpose flour (~1¼ cups)
1 tsp baking soda
¾ tsp salt
Crumb topping (optional):
30g unsalted butter, melted (~2 Tbsp)
55g brown sugar (~¼ cup)
35g all-purpose flour (~¼ cup)
2g ground cinnamon (~1 tsp)
50g chopped pecans (optional)
Pinch of salt
Instructions
Preheat oven to 375°F (190°C). Line or grease a 12-cup muffin tin.
In a bowl, mash bananas. Stir in brown sugar, egg, sourdough discard, melted butter, coconut oil, Greek yogurt and vanilla until just combined.
In a separate bowl, whisk together flour, baking soda and salt.
Add dry mix to wet, folding until just combined; batter may be slightly lumpy.
Prepare crumb: combine melted butter, brown sugar, flour, cinnamon, pecans and salt until crumbly.
Spoon batter ~¾ full into cups. Sprinkle crumb topping over each muffin.
Bake 22–25 min until toothpick comes out clean. Cool in pan 5 min, then transfer to rack.
Notes
For fluffier texture and domed tops, let batter rest 15 min before baking and start oven at 400 °F, then reduce to 375 °F. Muffins freeze well — store in airtight container or freeze individually up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 313
- Sugar: 20g
- Sodium: 311mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 41mg