- 1 1/2 cups all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup brown sugar, packed
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup nuts*
- 1 cup banana, cubed (frozen or ripe)
- 1/2 cup grass-fed butter, room temperature soft
- 1/2 cup sourdough starter, room temperature
- 2 teaspoons vanilla extract
- 1/2 cup whole milk, room temperature
- 2 eggs, room temperature
- Preheat your oven to 350° F.
- Line a muffin tin with paper liners.
- Combine the flour, oats, sugar, baking soda, baking powder, salt, nuts, and banana in a medium-large mixing bowl.
- In a separate bowl, combine the butter, sourdough starter, vanilla, whole milk, and two eggs. Whisk until combined.
- Gently fold the wet ingredients into the dry ingredients until everything is just combined. Do not over-mix. The batter should be thick, and it’s okay if there are clumps.
- Spoon the batter into the muffin tins. Optional— top with nuts and oats.
- Bake for 30-35 minutes total. Rotate the pan halfway through.
- Allow cooling for about 15 minutes.
