Ingredients
Scale
- 3/4 c sugar (brown, white or cane)
- 1/2 c butter or coconut oil (softened/ room temperature)
- 2 large browned bananas, mashed
- 1 egg
- 1/2 c sourdough starter
- 1 tsp vanilla extract
- 1 1/2 c unbleached all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 c chopped walnuts or chocolate chips, optional
Instructions
- Cream together butter and sugar
- Add mashed banana, egg, and vanilla and beat until light and fluffy.
- Slowly add the starter and beat to incorporate. This might take a minute or two, but it will get there!
- Add flour, baking powder, baking soda, and salt. Mix well
- Allow batter to rest covered for 2-6 hours on the counter or in the fridge.
- Preheat oven to 350 degrees
- Fold in chocolate chips and/or walnuts, if using.
- Grease and fill a muffin tin 2/3 full and bake for 20 minutes or until browned and a toothpick comes out clean. The muffins also freeze really well if you double the batch (you will want to). For mini muffins – fill a mini muffin tin and bake 12-14 mins.