Sourdough Banana Muffins

 

Ingredients

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3 medium over-ripe bananas

1/4 cup almond milk or milk of choice

1/4 cup neutral-flavored oil

1/2 cup honey/molasses combo

1 cup sourdough starter, unfed/discard 

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups gluten-free flour (I used 1/2 cup oat flour, 1/2 cup sorghum flour, 1/2 cup tapioca starch. You could also sub a gluten-free flour blend)

1 teaspoon ground cinnamon

1 teaspoon allspice

2 teaspoons baking soda

1 teaspoon salt 

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Instructions 

 

Preheat oven to 350 degrees F. Grease a 12-muffin tin. Set aside.

 

In a large bowl, beat together all the wet ingredients until banana is pureed and there are no large chunks left.

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Add the flours, cinnamon, allspice, baking soda, and salt and mix until just combined and no dry streaks remain. Don't over mix.

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Scoop the batter into the prepared muffin tin. It should fill each cup.

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Bake for ~15 minutes until the tops spring back lightly to the touch and/or a toothpick comes out clean or with just a few crumbs.

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