Step 1

Preheat oven to 375º Fahrenheit.

Step 2

Add 220 grams brown/black bananas to a medium-sized bowl (about 2 large bananas). If you are a little over or a little under on banana, that is okay. You will have a few small chunks of banana. They will mash further as you incorporate the rest of the ingredients.Note: If you use frozen bananas, thaw and drain them of excess liquid before using - see recipe notes.

Step 3

Add the brown sugar to the mashed banana and mix with a kitchen spoon/wooden spoon. Add the egg and sourdough discard. Mix until incorporated. Melt the butter and add to the ingredients along with melted coconut oil, yogurt and vanilla extract. Mix together until completely combined.

Step 4

To a small bowl, fluff the flour, salt and baking soda together. Add the flour mixture on top of the banana mixture. Mix until the flour is just incorporated and only a few dry streaks remain.At this point add 150 grams chopped pecans or other mix-ins if desired. Gently mix together.

Step 5

Crumb Topping: Mix together melted butter, brown sugar, flour, pecans, cinnamon and a pinch of salt until a crumbly topping forms.

Step 6

Lightly grease or line a 12-cup muffin tin. Scoop muffin batter into the muffin tins, filling the tins about ¾ of the way full. Top each muffin with crumb topping. Bake the muffins for 22-25 minutes until baked through. The center of the muffins should spring back just a bit and a toothpick should come out clean with just a few crumbs when stuck into the center of a baked muffin.

Step 7

Let the muffins cool in the tin for about 5 minutes. Then remove to a wire rack and cool mostly before enjoying! Once the muffins have cooled completely, they can be frozen for up to a few months in an air-tight container. Warm up and enjoy for breakfast or a quick snack!