Sourdough Banana Cinnamon Muffins (Printable Version)

Moist banana muffins with sourdough discard topped with a crunchy cinnamon streusel, perfect for breakfast or snacks.

# What You'll Need:

→ Muffins

01 - 1 cup mashed ripe bananas (about 2 large)
02 - 1/2 cup sourdough discard, unfed
03 - 1/2 cup granulated sugar
04 - 1/4 cup unsalted butter, melted
05 - 1/4 cup vegetable oil
06 - 2 large eggs
07 - 1 teaspoon vanilla extract
08 - 1 1/2 cups all-purpose flour
09 - 1 teaspoon baking powder
10 - 1/2 teaspoon baking soda
11 - 1/2 teaspoon salt
12 - 1/2 teaspoon ground cinnamon

→ Cinnamon Streusel

13 - 1/3 cup light brown sugar, packed
14 - 1/4 cup all-purpose flour
15 - 1/2 teaspoon ground cinnamon
16 - 2 tablespoons unsalted butter, melted
17 - Pinch of salt

# Steps to Follow:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or grease lightly.
02 - In a large bowl, whisk together mashed bananas, sourdough discard, sugar, melted butter, vegetable oil, eggs, and vanilla until well combined.
03 - In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
04 - Gently fold the dry ingredients into the wet mixture, stirring just until no dry spots remain. Do not overmix.
05 - Divide the batter evenly among the muffin cups, filling each approximately 3/4 full.
06 - In a small bowl, combine brown sugar, flour, cinnamon, melted butter, and salt until crumbly.
07 - Sprinkle the streusel evenly over the muffin batter in each cup.
08 - Bake for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean.
09 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

# Additional Tips::

01 -
  • Zero waste: Sourdough discard gets a second life in these beautifully moist muffins instead of going to waste.
  • Extra depth of flavor: The tangy sourdough discard pairs perfectly with sweet ripe bananas for a more complex, bakery-style taste.
  • Irresistible streusel topping: A buttery cinnamon crumb topping adds crunch and warmth to every single bite.
  • Quick and easy: With just 20 minutes of prep and 22 minutes in the oven, you have a dozen muffins ready in under 45 minutes.
  • Freezer-friendly: Bake a batch and freeze them for up to 3 months—perfect for busy mornings.
  • Vegetarian-friendly: No meat or fish products involved, making these suitable for a vegetarian lifestyle.
02 -
  • Do not overmix the batter: Fold the dry ingredients in gently and stop as soon as no dry streaks remain—overmixing leads to dense, tough muffins.
  • Use very ripe bananas: The riper the banana, the sweeter and more flavorful your muffins will be. Frozen and thawed bananas work perfectly if fresh ones are unavailable.
  • Room temperature eggs: Using eggs at room temperature helps them incorporate more smoothly into the batter for a more even crumb.
  • Streusel texture: Make sure the streusel looks sandy and crumbly before topping—if it feels too wet, add a pinch more flour until the right texture is achieved.
  • Check for doneness: Every oven is different; start checking at the 20-minute mark with a toothpick inserted into the center. It should come out clean or with just a few moist crumbs.
  • Freezing: Store cooled muffins in an airtight container or zip-lock bag in the freezer for up to 3 months. Reheat in the microwave for 30–45 seconds or in a 300°F oven for 8–10 minutes.
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