Delicious Sourdough Banana Nut Crunch Muffins made with goodness of banana, pecans, oatmeal. Moist and topped with a deliciously sweet & crunchy pecan streusel!
If you are a fan of banana bread or muffins with banana then you will love this Sourdough Banana Nut Crunch Muffins. Sourdough starter adds extra moistness to the muffins along with banana. Topping adds extra crunch from both pecans and oatmeal.
How to make Sourdough Banana Nut Crunch Muffins?
Looking for an excellent breakfast banana bread muffin then try this one, you need following ingredients to make this.
Sourdough starter: If you have one in hand use that if not try to make one, check here for how to start a sourdough starter. Make sure to use the one after its peak of activity.
All Purpose Flour: I used unbleached all-purpose flour. You can use a combo of all -purpose flour and whole wheat flour or entirely with whole wheat flour
Baking powder and baking soda: You need two leavener in this recipe as it required to give lift to muffin with oatmeal and pecans which make the batter heavier.
Eggs: Adds extra lift and act as binder.
Sugar: you need both granulated sugar and brown sugar. Granulated sugar in the muffin batter and brown sugar in the nut crunch toppings.
Cinnamon and Vanilla extract: Cinnamon and Vanilla extract goes well with banana. They are must ingredients in a banana bread as they add a depth of flavor that makes cakes and things so fragrant and flavorful.
Rolled Oats: Since it is breakfast muffins, I have added Rolled Oats in the muffins. Adding Oats in Banana muffins gives extra boost of fiber and protein to the dish.
Pecans: I used pecans in both batter and as well as in topping. If you want, you can skip adding to the batter and use just in the topping.
Butter. Melted butter in the batter and softened butter for the toppings.
If you are looking for variations to this Sourdough Banana Nut Crunch Muffins.
1) You can use your favorite nuts like walnuts, pistachios instead of the Pecans. Make sure to toast the nuts for maximum flavor.
2) if you do not have sourdough starter in hand, just skip that and add extra 2-3 tablespoons of milk
3) If you want an eggless version of this muffin, substitute egg with ½ cup Greek yogurt or apple sauce.
Here are few other muffins you can try with sourdough starter
I have made this Banana nut crunch muffins as part of #muffinmonday
- Lemon Muffins from Passion Kneaded
- Papaya Orange Muffins from Magical Ingredients
- Peanut Butter Banana Muffins from Making Miracles
- Sourdough Banana Nut Crunch Muffins from Zesty South Indian Kitchen
- Springtime Chocolate Chip Muffins from Food Lust People Love
- White Chocolate Muffins with a Pistachio Glaze from Karen's Kitchen Stories
Sourdough Banana Nut Crunch Muffins
Ingredients
Muffin Batter
- 1 ½ cups 181g All-purpose flour
- ½ cup 48g Rolled oats
- ⅔ cup 134 g Sugar
- 3 ripe bananas mashed
- 1 teaspoon 5g baking powder
- 1 teaspoon 3g baking soda
- ½ teaspoon Ground cinnamon
- ½ cup butter melted
- ¼ cup 50g Sourdough Starter
- 1 large egg
- ¼ teaspoon salt
- 1 teaspoon Vanilla extract
- ¼ cup chopped pecans toasted
For Nut crunch topping
- ⅓ cup 66g brown sugar packed
- 2 tablespoon 17g all-purpose flour
- 2 tablespoon 11g room butter room temperature
- 2 tablespoon Rolled oats
- ⅓ cup chopped pecans toasted
- ¼ teaspoon cinnamon
Instructions
- Pre-heat oven to 375F and line muffin tin with 12 paper liner or grease the pan really well with butter .
- In a medium bowl mash 3 banana with fork and set aside.
- Toast the Pecans in Baking sheet at 375 F for 5-8 min. Watch carefully after 5 minutes to prevent any burning of nuts.
For Nut Crunch Topping
- In a small bowl add brown sugar, cinnamon, rolled oats, all-purpose flour and butter and incorporate well. To this chopped pecan and mix well and set aside.
For Muffin Batter
- In a bowl mix all purpose flour, baking powder, baking soda, salt, cinnamon and ½ cup rolled oats.
- In large bowl add sugar, egg, melted butter and vanilla extract and mix well
- To this add sourdough starter and mix well
- To this add mashed banana and incorporate once again.
- To this add all purpose-oatmeal mix and combine well. Make sure not to over mix the batter. If you see some dry bits that is okay.
- Finally fold in chopped pecans.
- Transfer the batter to prepared muffin tin. And top with nut crunch topping.
- Bake it in pre-heated oven at 375 °F for 18-20 minutes or until toothpick inserted comes clean.
- Cool the muffin completely in the wire rack.
- Then enjoy with your favorite coffee.
Video
Nutrition
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.
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Stacy says
I'd like to try that nut crunch topping on all the muffins, Swathi! Looks delicious!
Rebekah R Hills says
Ohhh that crunchy topping! These look fabulous!
Radha says
Amazing muffin. I haven't tried sourdough in muffins. I love the flavors and am going to try these delicious muffins. Thanks for the recipe.
True says
Ahhh I'm saving this to try this weekend!! Thank you for sharing, I've been wanting to get back into baking.
Marysa says
The crunch part of this sounds wonderful - it is nice to have a little something extra to go on the muffins!
Everything Enchanting says
These banana muffins look so yummy! I will have to give your recipe a try soon 😍
Catalina says
I would like to have these muffins for breakfast tomorrow. They look so inviting!
Crystal Mendez says
Sadly, I have not mastered sour dough. 🙁 I even took a course on it and didn't get it right. These muffins look amazing and make me wanna try making sour dough again.
Lynndee says
It's almost time for my afternoon snack. Wish I have those muffins. Looks good!
Kita Bryant says
This looks like such a tasty muffin! I have got to try these.
Rosemary says
I am a huge fan of banana nut muffins and quite intrigued by your sourdough starter. I'm quite intrigued and I look forward to trying your recipe soon.
Tasheena says
These muffins look really flavorful. Looking forward to trying this recipe.
Monica Simpson says
I love a good banana nut muffin. The sourdough sounds amazing in these!
Nikki Wayne says
I love banana flavored stuff. Especially on bread. I'm sure this is scrumptious.
Beth says
These look delicious! I love that I can make them without the sourdough starter too.
MELANIE EDJOURIAN says
I love the look of the muffins. The crunchy topping is a great idea.
Tara Pittman says
I have a bunch of bananas on my table to use up. This sounds like a great recipe to make.
Jere Cassidy says
This couldn't be better timing. I have sourdough sitting on my counter right now and honestly, I need something different than a yeast-type bread to make with it. Glad to have your recipe.
Karen @Karen's Kitchen Stories says
These looks incredible. Especially that streusel!
Sarah Bailey says
OK now this sounds like it would be right up my street, I have to admit I'm really liking sourdough at the moment and I bet the mix of banana and nut is delicious.
Amber Myers says
These look like amazing muffins. We are huge fans of banana treats. Looking forward to trying the muffins!
Tyanne Johnson says
I always love seeing sour dough recipes. Such a unique recipe.
Audrey says
Sour dough and banana are two of my favorites!!
Angela says
I've never had sourdough muffins before. What a treat!
Raquel says
The crunchy topping makes it wonderful!
Ana says
Your Sourdough banana bread looks incredibly delicious! I'd love to give it a shot! Thanks for sharing the recipe with us!
Allyssa says
I love banana muffins with nuts! Thanks a lot for this new recipe! I will try it very soon and for sure this will be a blast! Thanks you so much!
Ann says
If you have sourdough starter, you need to try this terrific muffin recipe.