Sourdough Banana Bread Muffin Recipe

Servings: 12 muffins

Author: Barbara Schieving

Prep Time
10 minutes

Cook Time
20 minutes

Total Time
30 minutes

Breakfast

breakfast Fruit

Instructions

1 Preheat oven to 350°. Lightly grease a muffin tin with non-stick cooking spray
or vegetable oil, or line with paper muffin liners.
2 Prepare streusel topping and set aside.
3 In a small bowl, whisk together flour, baking powder, baking soda and salt; set
aside.
4 Combine banana, sugar, melted butter, sourdough starter, eggs and vanilla in a
large mixing bowl; beat on medium speed until well blended. Add flour mixture to
banana mixture, stirring just until moistened. Mix in cranberries.
5 Divide batter evenly into 12 muffin cups. Sprinkle muffins with streusel
topping.
6 Bake for 20 minutes, until a tester inserted into the center comes out clean.
Cool muffins for five minutes in the muffin pan before removing to a wire rack
to cool.
7 In a small bowl, whisk together sugar and flour. Add butter and mix until
mixture has a sandy texture. Mix in almonds.