Sourdough Buttermilk Banana Oat Coconut Muffins

 


  • 2 large bananas 
  • 1 cup white sugar
  • 3/4 cup buttermilk
  • 1/2  cup neutral oil
  • 1 egg
  • 1/2 cup starter
  • 1 teaspoon vanilla
  • 1 cup oats
  • 1 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup shredded sweetened coconut
  • 1/2 cup chocolate chips, optional 
  • 1/2 cup walnuts, chopped, optional 
  • 3 Tbsp shredded sweetened coconut, optional

    • Preheat oven to 425 degrees Fahrenheit. Grease or line a muffin tin paper liners, makes 16. 
    • In a large mixing bowl, use a hand mixer to cream together bananas. Add oil, buttermilk, sugar, egg, starter and vanilla; beat about two minutes.
    • Add in the baking powder, soda, & salt and mix briefly.
    • Add in oats & flour, mix with hand mixer until just combined. Fold in mix-ins (coconut, walnuts and or chocolate chips. 
    • Divide the batter equally among the muffins, filling almost to the top of the muffin tin. Sprinkle with more coconut. 
    • Bake in the preheated oven for 5 minutes. Reduce the oven temperature to 350 degrees and continue baking another 14 to 16 minutes, until a toothpick inserted into the center comes out clean.
    • Once fully cooked, remove from oven.
    • Let muffins cool for 5 minutes in the pan before removing them and transferring to a wire rack to cool completely.

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