Freshly Milled Sourdough Banana Crumble Muffins

This post may contain affiliate links. Please read our Disclosure Policy.

Nothing quite beats the warm, inviting aroma of freshly baked muffins wafting through your kitchen, especially when they’re a little adventurous like these sourdough banana muffins with fresh milled flour and a crumbly topping. If you’ve ever wondered how to elevate your usual banana muffin game, this recipe might just be your new best friend. Together, the natural tang of sourdough and the wholesome texture from fresh milled flour create a delightful twist on a classic treat. Plus, the crumble topping adds that extra bit of crunch and charm that makes these muffins feel both comforting and special. If you’re a fan of banana baked goods or just love exploring new ways to use your sourdough discard, stick around for this recipe—it’s worth the little bit of extra effort. With a bit of patience and some ripe bananas, you’ll have muffins that are cozy, flavorful, and perfect for sharing with friends or savoring on your own.

What Makes This Recipe Great

Sourdough adds a complex flavor.

The sourdough discard lends a gentle tang and natural depth to the muffins that make them stand out from ordinary banana muffins. This subtle sour flavor balances the sweetness of ripe bananas beautifully.

Fresh milled flour brings a wholesome texture.

Using freshly milled flour not only enhances the flavor but also creates a tender crumb with a hint of nuttiness that you just don’t get with store-bought flour. It adds an earthy freshness that elevates the whole muffin experience.

Sweet Oat Crumble topping adds delightful texture contrast.

The crumb topping isn’t just a pretty face; it adds a satisfyingly crunchy layer on top that contrasts with the soft, moist interior. This little touch makes every bite feel more indulgent without being overly sweet.

Try out this super moist Hostess Sheet Cake or these delicious Blueberry Nutrigrain Bars for more freshly milled recipes!

Overview of Ingredients

Sourdough

This recipe is a great way to use your leftover sourdough discard. If you don’t have one, you can leave it out, but the unique tang will be less pronounced.

Bananas

Ripe bananas are the stars here, bringing natural sweetness, moisture, and depth of flavor. Overripe bananas work best, and if you’re in a pinch, mashed apple or pumpkin puree could be interesting substitutions.

Fresh Milled Flour

Freshly milled flour from wheat berries offers a richer flavor and more nutrients than pre-ground flours. You can substitute with whole wheat flour, but the texture may be slightly less tender and you will lose the health benefits that fresh milled flour offers.

Butter

Butter adds moisture and richness. If dairy is a concern, coconut oil or a mild vegetable oil can be swapped in, though flavor and texture will shift a bit.

Sugar

This recipe uses a modest amount of sugar to keep the muffins from being too sweet. Brown sugar enhances moisture and provides a subtle caramel flavor. White sugar or coconut sugar can work too.

Crumble Topping Ingredients

Typically a mixture of flour, sugar, oats, and butter, the crumble topping adds textural contrast. You can swap or add chopped nuts for a more rustic topping.

Tips to Make the Best Sourdough Banana Muffins with Fresh Milled Flour

#1 Use very ripe bananas
The riper, the better when it comes to bananas in this recipe. They provide maximum natural sweetness and moisture, ensuring your muffins come out tender and flavorful.

#2 Don’t overmix the batter
When combining the wet and dry ingredients, mix just until the flour is incorporated. Overmixing can lead to tough muffins, and that’s the last thing you want in a tender treat.

#3 Chill the batter before baking
If time allows, a brief rest in the fridge helps the flavors meld, and the fresh milled flour fully absorb the liquids. This can enhance both flavor and texture.

#4 Check for doneness with a toothpick
Insert a toothpick into the center of a muffin; it should come out clean or with just a few moist crumbs. This prevents overbaking and dry muffins.

#5 Store muffins properly
Let muffins cool completely before storing in an airtight container to keep them moist but avoid sogginess. They also freeze well if you want to prepare ahead.

Helpful Tools & Supplies

Whether you’re just dipping your toes into the world of fresh milled flour or you’re a seasoned home baker, I’ve taken the guesswork out of what you truly need. All of these tools and resources are available in my shop, designed to help your journey be smooth and nourishing:

Grain Mills

• NutriMill Classic Grain Mill – My go-to for fine, consistent milling; perfect for sandwich breads and everyday baking.
• NutriMill Harvest Grain Mill – Stone-ground elegance: this model delivers whole-grain flavor with a beautiful appearance.

Mixers

• Ankarsrum Mixer – A powerhouse kitchen companion with multiple speeds and attachments—ideal for kneading bread dough effortlessly.

Baking & Bread Tools

• Bread Bow Knife – Artisan-made with a high-carbon steel blade and cherry wood handle—this knife slices loaves with ease.
• Sourdough Essentials Kit With Starter – Complete starter kit that includes dehydrated sourdough starter, banneton baskets, a dough whisk, scoring lame, and more.

Cookbooks & eBook Bundles

• Everyday Whole Grains Vol. 1 & 2 (printed & digital) – Packed with 70+ recipes built around fresh milled flour, from breads to snacks and desserts.
• The Fresh Breads Bundle – A comprehensive set including eBooks like The Perfect Loaf, the Cookie Jar, bulk baking guides, and a sourdough mini‑course—all centered on fresh milled flour.
• Freshly Milled Made Simple Guide – A video-based guide that walks you through milling and baking basics, making the process feel easy and approachable.

Specialty Items

• Dehydrated Sourdough Starter – Just add water and flour to rehydrate this starter—perfect for bakers without an active sourdough culture.
• I Knead Fresh Flour Mug – A charming, handmade 12 oz ceramic mug—great for coffee breaks during dough rising!

Why These Are Worth It

Every tool in this collection has been personally vetted to support you in baking with fresh milled flour. From the grain mills that make your flour, to mixers that knead dough, to resources that teach you every step—it’s all here to make sure your homemade bread journey is joyful, nourishing, and successful.

➡️ Explore all of these items and more in the Generation Acres Farm Shop — your one-stop spot for fresh milled flour baking essentials.

Equipment:

• Mixing Bowls
• Muffin Pan
• Muffin Cups
• Cooling Rack
• Cooking Spray
• Kitchen Scale
• Measuring Cups and Spoons

​How to Make the Best Freshly Milled Sourdough Banana Muffins

Ingredients

Muffin Batter:

1⁄2 cup melted butter (115 grams)

3⁄4 cup honey or maple syrup (225 grams)

3 ripe bananas (350 grams)

2 eggs

1⁄2 cup sourdough discard (132 grams)

2 teaspoons vanilla extract

2 1⁄2 cups fresh milled soft white wheat flour,

finely milled (288 grams)

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

Crumble Topping:

5 tablespoons softened butter (69 grams)

1⁄2 cup maple sugar or brown sugar (90 grams)

2⁄3 cup oats

4 tablespoons fresh milled flour (soft white,

hard white, einkorn, etc.), finely milled

1 teaspoon cinnamon

Directions:

Preheat the oven to 350 degrees F. and line two muffin tins with liners or grease with spray.

In the bowl of a stand mixer, beat the butter and honey together for 5 minutes until well combined.

Mash bananas and add them to the mixer bowl along with the eggs, discard, and vanilla. Mix until combined.

In a separate bowl, combine the flour, baking powder and soda, and salt.

Add the dry ingredients into the wet ingredients and mix just until combined.

Scoop the batter into the muffin liners.

In a small bowl, prepare the crumble topping by stirring together the sugar, oats, flour, and cinnamon.

Add the softened butter and use a fork to press the butter into the dry ingredients until it becomes crumbly.

Top the muffins with the crumble.

Bake for 20-25 minutes or until set in the middle.

Recipe Variations

Add Nuts:
Toss in chopped walnuts or pecans for a lovely crunch and nutty flavor that pairs perfectly with bananas and the sourdough tang.

Include Chocolate Chips:
If you want a sweeter treat, mix in a half cup of chocolate chips. They melt delightfully and balance the tangy notes.

Swap the Crumble Topping:
Try a streusel with chopped almonds for a different texture and flavor profile. For a lighter option, skip the topping and dust with powdered sugar after baking.

Make Mini Muffins:
Use a mini muffin tin for bite-sized versions perfect for snacking or lunchboxes.

Add Spices:
A pinch of nutmeg can bring a cozy warmth that enhances the banana and sourdough flavors.

Flavor Boosters

Brown Butter
Swap regular melted butter for brown butter in the batter to introduce a nutty, caramel-esque flavor with an added layer of richness.

Toasted Nuts in the Crumble
Lightly toast the nuts before adding them to the topping for an intensified nutty aroma and crunch.

Honey Drizzle
A light drizzle of honey over the muffins just after baking adds extra sweetness and a glossy finish that’s hard to resist.

What To Serve With Sourdough Banana Muffins

Coffee or Tea
A warm cup of coffee or tea complements the slightly tangy, sweet muffins and makes a cozy pairing for breakfast or an afternoon snack.

Fresh Fruit Salad
Serve alongside a bowl of mixed fresh fruit for a refreshing, colorful contrast to the muffin’s richness.

Yogurt or Cottage Cheese
A dollop of creamy yogurt or cottage cheese adds protein and a pleasant creaminess that balances the muffin’s crumb.

Nut Butter
Spread with almond or peanut butter for a protein boost and extra indulgence that pairs well with banana’s natural flavor.

Smoothies
A fruity smoothie with similar flavors like berries or tropical fruits pairs nicely for a wholesome start to your day.

Troubleshooting Common Problems with this Recipe

Muffins Are Too Dense
This often happens if the batter is over-mixed. Ensure you ingredients gently just until combined.

Crumble Topping Falls Off
If the crumble topping doesn’t stick, make sure the butter is evenly cut into the dry ingredients. Also, gently press some of the crumble onto the muffin tops before baking.

Muffins Are Dry
Over-baking or using bananas that aren’t ripe enough can dry out muffins. Check for doneness early and use very ripe bananas for maximum moisture.

Uneven Rising
Uneven oven temperature or too much baking soda can cause this. Preheat your oven properly and measure your leavening agents carefully.

Banana Flavor Too Mild
If the sourdough flavor overwhelms the banana, reduce the starter slightly or add an extra banana to balance out the taste.

Freezing & Storing Leftovers

Freezing:
Once completely cooled, wrap individual muffins tightly in plastic wrap and place in a freezer bag or container. Freeze for up to 2 months. To thaw, leave them at room temperature or microwave briefly.

Storing:
Store muffins in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate up to a week, but bring to room temperature or warm slightly before eating for best texture.

How To Reheat

Oven Method
Preheat your oven to 325°F (160°C). Place muffins on a baking tray and cover loosely with foil to keep them moist. Warm for 5-10 minutes until heated through without drying out.

Microwave Method
For a quick option, microwave a muffin on a plate for 15-20 seconds. Cover with a damp paper towel to help keep moisture in, but note the topping may lose some crunch.

Toaster Oven Method
Use a toaster oven for about 5-7 minutes at 325°F to warm muffins and restore some crispness to the crumble topping.

Steam Method
Wrap the muffin in a damp cloth and microwave briefly to gently rehydrate and soften, especially if muffins feel a little dry.

Ways to Use Leftovers

Banana Muffin French Toast
Slice leftover muffins in half and dip briefly in an egg mixture before frying to make a quick and indulgent French toast variation.

Banana Muffin Croutons
Cut leftover muffins into cubes and toast them for a crunchy, sweet topping on yogurt or salads.

Muffin Bread Pudding
Tear up muffins and bake with custard for a banana-flavored bread pudding twist.

Smoothie Add-In
Crumble a muffin into your smoothie bowl for texture, sweetness, and a boost of banana flavor.

Dessert Parfait
Layer crumbled muffins with yogurt and fruit to create a delicious parfait for breakfast or dessert.

Extra FAQs

Can I use all-purpose flour instead of fresh milled flour?
Yes, you can use all-purpose flour if fresh milling isn’t an option. The texture will be a bit lighter, but you’ll miss some of the nutty depth fresh flour brings.

Can I freeze the batter before baking?
It’s best to freeze the muffins after baking for best texture. Freezing raw batter can affect the rise and moisture balance.

Can I make these muffins dairy-free?
Yes, swap the butter for melted coconut oil or avocado oil. The muffins will be slightly different in texture but still tasty.

Can you long ferment the batter?

​Yes, but wait to add the mashed bananas until after the batter has fermented so that they don’t turn brown. The batter can be fermented anywhere from 1-4 hours.