Sourdough Starter: ½ cup (discard or active works—no judgment here)
All-Purpose Flour: 1 ½ cups (fluff it up before measuring to avoid overpacking)
Brown Sugar: ½ cup (for a little molasses-y depth)
White Sugar: ¼ cup (because balance is key)
Baking Soda: 1 teaspoon (to keep those muffins fluffy)
Salt: ½ teaspoon (because all sweet things need a little salt to shine)
Eggs: 2 large
Vanilla Extract: 1 teaspoon (or a big splash if you’re feeling generous)
Butter: ½ cup, melted and slightly cooled
Ground Cinnamon: 1 teaspoon (optional, but soooo worth it)
Optional Add-Ins:
Chopped Nuts: Walnuts or pecans (let’s say ½ cup)
Chocolate Chips: ½ cup (because chocolate makes everything better)
Dried Fruit: Like raisins or dried cranberries (¼ cup max—or don’t; no pressure)
Tools You’ll Need:
Muffin tin and liners
Two mixing bowls (one for wet, one for dry ingredients)
Whisk or fork (whatever’s handy)
Spatula (to scrape every last drop of batter)
Masher or fork (for those bananas)
Oven (Obviously. But hey, some folks might want to try this in an air fryer—I see you experimental bakers!)
Instructions
In one bowl, you mix your dry ingredients. In the other bowl, you whisk together mashed bananas, sourdough starter, and the rest of the wet ingredients.
Combine the two bowls until everything’s just mixed. (Pro tip: Don’t overdo it. Muffin batter should look a little lumpy, not like cake batter.)
Scoop the batter into your muffin tins, filling each cup about three-quarters full.
Bake until your kitchen smells like banana heaven—around 18-22 minutes at 350°F.
