Transform mornings with these irresistible sourdough banana muffins!
Ingredients
- 1 cupsourdough starter (discard or fed starter works
- 2 ripe bananas, mashed
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1 large egg
- 1teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon ground cinnamon (optional)
- 1/2 cup milk (or any non-dairy milk)
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or greaseit with non-stick spray.
- Mash the bananas: In a medium-sized bowl, mash thebananas with a fork or potato masher until smooth. Set aside.
- Combine the wet ingredients: In a separate large bowl, whisktogether the sourdough starter, melted butter, granulated sugar, egg, vanillaextract, and mashed bananas. Stir until well combined.
- Mix the dry ingredients: In another bowl, whisk together theall-purpose flour, baking soda, salt, and ground cinnamon (if using).
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wetingredients. Stir gently until just combined. Be careful not to overmix; it’sokay if there are a few lumps.
- Add the milk: Pour in the milk and stir to incorporate it fully. This will helpensure your muffins are moist and tender.
- Fillthe muffin tin:Divide the muffin batter evenly among the 12 muffin cups, filling each about2/3 of the way full
- Bake: Placethe muffin tin in the preheated oven and bake for 18-22 minutes, or until atoothpick inserted into the center comes out clean.
- Cool:Let the muffins cool in the tin for 5 minutes before transferring them to awire rack to cool completely. Enjoy them warm, or store in an airtightcontainer for up to 3 days.
