• 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.