Banana Streusel Muffins

Brynie Greisman Brynie Greisman
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Not a lot of fat, not a lot of sugar, but a whole lot of wholesome flavor. The sourdough discard adds incredible texture and a slightly tangy flavor that balances the sweetness of the muffins.

Yields 12-14 muffins

1h 12
Easy Vegetarian Pescatarian Parve Freezer-Friendly

Contains: Egg, Soy, Gluten, Wheat, Tree nuts

Directions

Prepare the Muffins

  1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a muffin pan and spray with cooking spray.

  2. Whisk the oil, applesauce, sugar, eggs, and vanilla in a large bowl. Add the bananas, sourdough starter, and soy milk and mix until combined. Add the flour, baking soda, baking powder, salt, and cinnamon and mix until incorporated. Don’t overmix.

Prepare the Streusel

  1. Combine all ingredients in a small bowl.

  2. Use a 1/3-cup measuring cup to fill the muffin cups. Sprinkle evenly with streusel. Bake for 22 minutes or until done. These muffins freeze well.

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