SOURDOUGH BANANA MUFFIN RECIPE
The two constants in my kitchen are overripe bananas and excess sourdough starter. I prefer banana muffins to their denser companion, banana bread, which I always struggle to cook through. Plus, these are easy to freeze and then thaw individually when you need a sweet treat for breakfast!
Recipe yields 12 muffins.
For a dairy-free alternative, replace the butter and sour cream with vegetable oil, and use 1/2 cup honey in the streusel instead of the butter and brown sugar.
SOURDOUGH BANANA MUFFIN PROCESS