Sourdough Banana Muffins
3 medium over-ripe bananas
1/4 cup almond milk or milk of choice
1/4 cup neutral-flavored oil
1/2 cup honey/molasses combo
1 cup sourdough starter, unfed/discard
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups gluten-free flour (I used 1/2 cup oat flour, 1/2 cup sorghum flour, 1/2 cup tapioca starch. You could also sub a gluten-free flour blend)
1 teaspoon ground cinnamon
1 teaspoon allspice
2 teaspoons baking soda
1 teaspoon salt
Preheat oven to 350 degrees F. Grease a 12-muffin tin. Set aside.
In a large bowl, beat together all the wet ingredients until banana is pureed and there are no large chunks left.
Add the flours, cinnamon, allspice, baking soda, and salt and mix until just combined and no dry streaks remain. Don't over mix.
Scoop the batter into the prepared muffin tin. It should fill each cup.
Bake for ~15 minutes until the tops spring back lightly to the touch and/or a toothpick comes out clean or with just a few crumbs.