# What you'll need:
→ Muffins
01 - 1 cup mashed ripe bananas (about 2 large)
02 - 1/2 cup sourdough discard, unfed
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 light brown sugar, packed
14 - 1/4 cup all-purpose flour
15 - 1/2 teaspoon ground cinnamon
16 - 2 tablespoons unsalted butter, melted
17 - Pinch of salt
# Method:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or grease lightly with nonstick spray.
02 - In a large mixing bowl, whisk together mashed bananas, sourdough discard, sugar, melted butter, vegetable oil, eggs, and vanilla extract until thoroughly combined.
03 - In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.
04 - Gently fold the dry ingredient mixture into the wet mixture, stirring just until no dry spots remain. Do not overmix.
05 - Divide batter evenly among the 12 muffin cups, filling each approximately 3/4 full.
06 - In a small bowl, combine light brown sugar, flour, ground cinnamon, melted butter, and a pinch of salt, mixing until the mixture becomes crumbly.
07 - Sprinkle the cinnamon streusel mixture evenly over the batter in each muffin cup.
08 - Bake for 20 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
09 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
