Sourdough Oatmeal Crunch Muffins
Transform simple ingredients into these delicious sourdough oatmeal crunch muffins, a suitable treat for any time of the day.
Ingredients
MUFFIN BATTER
- 1 ½ cups all-purpose flour
- ½ cup rolled oats
- ⅔ cup sugar
- 3 ripe bananas mashed
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ cup butter or coconut oil melted
- ¼ cup sourdough starter
- 1 large egg
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ¼ cup chopped pecans
NUT CRUNCH TOPPING
- ⅓ cup brown sugar packed
- 2 tablespoons all-purpose flour
- 2 tablespoons room butter room temperature
- 2 tablespoons rolled oats
- ⅓ cup chopped pecans
- ¼ teaspoon cinnamon
Instructions
- Preheat oven to 375F and line the muffin tin with 12 paper liners or grease the pan.
For the Nut Crunch Topping:
- Add brown sugar, cinnamon, rolled oats, all-purpose flour, and butter in a small bowl and incorporate well. Stir in the chopped pecans and set aside.
For the Muffin Batter:
- Mix the flour, baking powder, baking soda, salt, cinnamon, and ½ cup rolled oats in a bowl.
- In a large bowl, mash bananas with a fork. Add sugar, egg, melted butter, and vanilla extract and mix well. Next, add sourdough starter and mix well.
- Fold the flour and oatmeal mixture into the banana and sourdough mixture. Make sure not to over-mix the batter. If you see some dry bits, that is okay.
- Finally, fold in chopped pecans.
- Add equal amounts of batter to each muffin well. I like to use an ice cream scoop for this.
- Top with nut crunch topping.
- Bake it in pre-heated oven at 375 °F for 18-20 minutes or until a toothpick inserted comes clean.
- Cool the muffin completely in the wire rack.
