Naturally-sweetened (with honey or maple syrup) banana bread muffins made with a sourdough starter. Inspired by this banana bread recipe from Clever Carrot.
Preheat the oven to 375F. Line a muffin pan with muffin liners. Or, if you prefer to make bread, line a standard-size bread pan with parchment paper.
In a large bowl, mash the bananas. Then whisk in the remaining wet ingredients: sourdough starter, unsalted melted butter, maple syrup (or honey), kefir (or milk), eggs, and vanilla extract.
Add the dry ingredients to the bowl: flour, baking soda, and salt. Stir to combine all the ingredients.
Fill the muffin cups with the batter (about 3/4 the way full). Reduce the oven temperature to 350F.
Bake the muffins for 22-25 minutes, or until golden brown and the tops feel springy and set when touched. If you prefer to make bread, add the batter to a bread pan and bake for about 50-60 minutes (or until a knife inserted into the center of the bread comes out clean).
Store at room temperature for up to 2 days (in an air-tight bag or container) or in the fridge for up to 5 days (or in the freezer for up to 2-3 months).
Mini Muffins: If you want to make mini muffins for the lunchbox or a toddler breakfast, this recipe will work in a mini muffin pan since there aren't any mix-ins (large chunks of blueberries, etc.) You'll need to reduce the cooking time to just about 12-15ish minutes (my guess).
Chocolate Chips: I know a lot of people love chocolate chips added to banana bread. You can definitely add chocolate chips to the batter of this recipe. I'm guessing about 1 cup works best.
Einkorn Flour: Since this recipe is not long-fermented, I like to use einkorn flour as it's easier to digest. Learn more about einkorn flour in this post.
Recipe by Live Simply | https://livesimply.me/sourdough-banana-bread-muffins/