Sourdough Banana Muffins

• servings: 18 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1/2 cup melted unsalted butter

1 cup dark brown sugar

3 ripe bananas (350g)

2 large eggs

1/2 cup sourdough starter discard*

1 teaspoon vanilla

2 cups all-purpose flour

1 teaspoon baking soda

2 teaspoons baking powder

1 teaspoon salt

1/2 cup brown sugar

1/2 cup oats

2 tablespoons flour

4 tablespoons softened unsalted butter

1 teaspoon cinnamon

Directions

Preheat the oven to 350 degrees.

Melt butter in a microwave safe dish, in a saucepan, or small cast iron pan.

Lightly grease a muffin tin or line with cupcake liners.

In a stand mixer with a paddle attachment or a bowl, mix together melted butter and brown sugar for five minutes.

Turn off the mixer and add in eggs, vanilla, mashed banana, and sourdough starter.

In a separate bowl, stir together dry ingredients (flour, baking soda, baking powder, and salt) well.

Add in dry ingredients 1/3 at a time and mix until just incorporated. You don’t want to over-mix.

Add equal amounts of batter to each muffin well. I like to use an ice cream scoop for this.

Top each muffin with the oat crumble.

Bake for 20-25 minutes or until a toothpick or cake tester comes out clean.

Allow the muffins to cool completely. Enjoy

Nutrition

• Calories: 232 kcal
• Total Fat: 9 g
• Saturated Fat: 5 g
• Unsaturated Fat: 3 g
• Trans Fat: 0.3 g
• Cholesterol: 41 mg
• Sodium: 311 mg
• Total Carbohydrate: 37 g
• Dietary Fiber: 1 g
• Total Sugars: 20 g
• Protein: 3 g