The softest, most delicious sourdough banana muffins you’ve ever tasted. A light and fluffy banana muffin, topped with a crunchy and sweet oat crumble. Make them quick or long ferment.

a unwrapped sourdough banana muffin with a oat crumble on a wood cutting board with oat crumble surrounding the muffin. There is a tray of muffins in the background

This is one of those recipes that you might just want to bake so your house has the smells of brown sugar, cinnamon, and banana wafting through the halls.

Now that it seems as winter has blown in, leaving fall behind, I’m ready for all the coziness the season brings.

These sourdough banana muffins are hands down one of the best muffins I’ve ever experienced. They are a take on my sourdough banana bread, but made extra special with the oat crumb topping.

You could totally make them without the topping, but why would you want to do that?

I had to play around with the long fermented version and am totally amazed at how light and fluffy they came out after an 18 hour fermentation. So if you have the time and want the extra benefit of fermented grains, I highly recommend it.

three sourdough banana muffin with a brown sugar oat crumble on a small wood cutting board with a tray of muffins in the background

Why You Will Love This Recipe:

Delicious: These are seriously so, so good. Like, can’t stop at just one, slightly dangerous kind of good.

Soft and fluffy: Even the long-fermented version yielded a light muffin.

Oat crumble: Brown sugar, butter, oats, and cinnamon make the most wonderful, crunchy, and sweet topping that takes this already delicious banana muffin recipe up a few more notches.

half of a sourdough banana muffin on a brown muffin liner on a wood cutting board with oat crumble sprinkled about. The cutting board is on white and black checked towel

Sourdough Banana Muffin Tips:

  • 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. 
  • This recipe can be long fermented for more health benefits, or made into a quick version for a yummy, fast recipe.
  • If you want to long ferment this recipe, add an extra 1/2 cup of sourdough starter. Otherwise the batter won’t be moist enough for the ferment. Use an ice cream scoop to evenly and easily scoop the batter into the muffin wells.
  • I highly suggest serving them warm. They taste best, in my opinion, right out of the oven.
bowl of crumble ingredients, a small jar of baking powder and baking soda, ripe bananas, eggs, and a muffin pan with liners on a wood table
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Ingredients:

Butter – Unsalted

Dark brown sugar – Light brown sugar will also work, but will have less flavor.

Bananas – Super ripe bananas give a sweeter and more prominent banana flavor.

Eggs

Sourdough starter discard – This is sourdough starter that hasn’t been fed. If you want to long ferment I would recommend adding an extra 1/2 cup of sourdough starter. This gives it enough liquid to saturate the flour.

Vanilla extract – Homemade or store-bought

All-purpose flour

Leaveners – Baking soda and baking powder

Salt

top view of oat crumble on a sourdough banana muffin on a small wood cutting board with crumble sprinkled about

Crumble Topping

Brown sugar – Dark or light will work. Dark will give a richer flavor.

Oats – Rolled or quick oats work great. Just don’t use steel cut.

Flour – I usually just use all-purpose, but if you cannot tolerate any unfermented grains you could use gluten free or einkorn flour.

Butter –  Unsalted and super soft, so it easily combines with the rest of the crumble ingredients.

Cinnamon – Adds a yummy, warm flavor.

FAQ: 

three sourdough banana muffins with a brown sugar oat crumble on top of a wood cutting board on a white and black towel

Are banana muffins healthy?

Typically they are high in sugar and may not be the healthiest choice.

What makes a muffin fluffy?

There are a few things that help make a muffin fluffy, such as using the right amount of leaveners, having the eggs and butter at room temperature, and not overmixing.

Can I add fresh bananas to muffin mix?

Yes. Usually you can use up to two mashed bananas, then omit some or all of the liquid.

three sourdough banana muffin with a brown sugar oat crumble on a small wood cutting board with a tray of muffins in the background

How To Make Quick Sourdough Banana Muffins Recipe:

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.

sourdough banana muffin batter in a white stand mixer bowl

Add in dry ingredients 1/3 at a time and mix until just incorporated. You don’t want to over-mix. 

banana muffin batter in lined muffin tin with a small bowl of oat crumble and banana peels in the back corner

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

sourdough banana muffins with a brown sugar oat crumble in a gray muffin tin on a white and black checked towel

How To Make Long Fermented Sourdough Banana Muffins:

At 12-24 hours before you plan to bake the banana muffins, in a stand mixer bowl with a paddle attachment, add brown sugar and melted butter.

Mix together until well combined for about 3-5 minutes.

sourdough banana muffin batter in a white stand mixer bowl

Add sourdough starter (1 cup rather than just 1/2 cup) and flour to the brown sugar and butter. Combine well.

Cover with a towel or plastic wrap and allow to ferment at room temperature for 6-24 hours. I just leave it right in my stand mixer bowl.

The next day, preheat the oven to 350 degrees. Line or grease muffin tins.

mashed banana, eggs, baking soda, baking powder, and salt with quick bread batter in a white bowl

Using a stand mixer with the paddle attachment, add eggs, vanilla, mashed banana, salt, baking powder, and baking soda to the mixing bowl.

I highly recommend using a stand mixer, because the fermented dough will be stiff and difficult to combine with the other ingredients by hand.

Start on low and work up to medium speed until completely combined. There shouldn’t be large chunks. I find if there are, you can break them up a bit and then mix it again.

Pour into the muffin pan.

sourdough banana muffin batter topped with oat crumble in a lined muffin pan

Top with crumb toppings.

Bake for 20-22 minutes.

Allow to cool and enjoy.

three sourdough banana muffins on a small wooden cutting board on a white an black checked towel on a wood table with a muffin pan of muffins in the background

Storage:

Store in an air-tight container for up to 4 days at room temperature. Or freeze as a whole loaf or in slices with parchment paper between in a freezer Zip-lock bag.

Optional Add-Ins

Usually I just make it regular delicious banana muffins, but you could also add about 1 cup of these add-ins.

  • Chopped nuts
  • Chocolate Chips
  • Dried Fruit
  • Seeds
  • Coconut

Find More Sourdough Recipes:

Sourdough Banana Muffins

4.62 from 148 votes
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.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 18 muffins
a unwrapped sourdough banana muffin with a oat crumble on a wood cutting board with oat crumble surrounding the muffin. There is a tray of muffins in the background
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Ingredients 

  • 1/2 cup melted unsalted butter
  • 1 cup dark brown sugar
  • 3 ripe bananas, 350g
  • 2 large eggs
  • 1/2 cup sourdough starter discard*
  • 1 teaspoon vanilla

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon salt

Crumb Topping (Optional)

  • 1/2 cup brown sugar
  • 1/2 cup oats
  • 2 tablespoons flour
  • 4 tablespoons softened unsalted butter
  • 1 teaspoon cinnamon

Instructions 

  • 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

Notes

  • * 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.

Nutrition

Calories: 232kcal | Carbohydrates: 37g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 41mg | Sodium: 311mg | Potassium: 130mg | Fiber: 1g | Sugar: 20g | Vitamin A: 278IU | Vitamin C: 2mg | Calcium: 52mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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4.62 from 148 votes (120 ratings without comment)

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123 Comments

  1. Katie says:

    5 stars
    These really are the softest muffins! Will definitely be making these again.

  2. Korina says:

    4 stars
    The texture and taste of these muffins are great!
    The crumble top didn’t have instructions so I just mixed the ingredients together and they kind of slid off the muffins in the oven, so I wouldn’t recommend the topping

  3. Faith H says:

    5 stars
    Yummmm, these are so delicious!! Super easy to make and the muffins are so moist and perfect! I will definitely be keeping this recipe. ❤️

  4. Anonymous says:

    Would frozen bananas work for this recipe?

    1. Lisa Bass says:

      They should!

  5. Jen says:

    Tip for other bakers for all the annoying pop-up adds that mess up the page the whole time you are trying to bake: put your device on airplane mode once you find the recipe you want. I know you have to make money, but this website is the worst of all baking sites I’ve been too.
    About this recipe: very good! I used fresh milled hard red whole wheat flour, only 1/2cup brown sugar, added 1/2 cup mini choc chips, added 2TBLS ground flax, and did not do any of the crumble. Very fluffy and tasty! Thank you!

  6. Debra Munoz says:

    Hi. Can these be made into jumbo muffins as opposed to regular muffins and if yes, any suggestions on the bake time?

    1. Lisa Bass says:

      Oh I’m sure they could. I’m not sure on timing though. I would probably start at 25-30 minutes and then just add on to there until a toothpick comes out clean.

      1. Debra Munoz says:

        Thank you. I just finished making your chocolate chip cookies and am excited for my family to try them…as I unfortunately am unable to.

  7. Kimberly Brown says:

    Hello Lisa,
    Can you substitute 1/2 C. melted coconut oil for the butter in this recipe? In some of the other recipes you have mentioned substituting coconut oil, so I didn’t know if we could hear too.

    1. Lisa Bass says:

      You sure can!

  8. Teresa says:

    These r delicious, I used avocado oil and whole wheat ( I grind) and didn’t even use the topping and amazing

  9. Crystal says:

    Best muffins I’ve ever had!!!! Thank you!

    1. Lisa Bass says:

      That’s great to hear!

  10. Tiffanny says:

    These worked very well with gluten free flour (mine is a local bakery’s mix that includes xanthan gum). And I live in Denver so altitude is a factor but these worked great! I followed the long ferment instructions. I think I’ll give the 1/4 c maple syrup suggestion from another reader a try next time. I love baking with sourdough discard – it really helps with GF baking and altitude.

    1. Lisa Bass says:

      Oh that is great to know! Glad you enjoyed the recipe.