# Ingrédients:
→ Muffins
01 - 1 cup mashed ripe bananas (approximately 2 large bananas)
02 - 1/2 cup unfed sourdough discard
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 packed light brown sugar
14 - 1/4 cup all-purpose flour
15 - 1/2 teaspoon ground cinnamon
16 - 2 tablespoons unsalted butter, melted
17 - Pinch of salt
# Étapes:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or apply nonstick spray.
02 - In a large mixing bowl, whisk together mashed bananas, sourdough discard, sugar, melted butter, oil, eggs, and vanilla until thoroughly incorporated.
03 - In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
04 - Gently fold the dry ingredient mixture into the wet ingredients, stirring only until no dry spots remain. Do not overmix.
05 - Distribute batter evenly among the muffin cups, filling each approximately three-quarters full.
06 - In a small bowl, combine brown sugar, flour, cinnamon, melted butter, and salt until the mixture reaches a crumbly texture.
07 - Distribute streusel topping evenly across the muffin batter.
08 - Bake for 20 to 22 minutes, or until a toothpick inserted into the center emerges clean.
09 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire cooling rack to cool completely.
