Ingredients

The following ingredients have 12 Servings
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup mashed very ripe banana
  • 1/2 cup sugar
  • 1/4 cup butter (melted)
  • 1/2 cup sour dough starter
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup dried cranberries
  • 1/4 cup sugar
  • 2 tablespoons all-purpose flour
  • 1 1/2 tablespoons butter (melted)
  • 2 tablespoons sliced almonds (slightly crushed)

Instruction

  • Preheat oven to 350°. Lightly grease a muffin tin with non-stick cooking spray or vegetable oil, or line with paper muffin liners.
  • Prepare streusel topping and set aside.
  • In a small bowl, whisk together flour, baking powder, baking soda and salt; set aside.
  • Combine banana, sugar, melted butter, sourdough starter, eggs and vanilla in a large mixing bowl; beat on medium speed until well blended. Add flour mixture to banana mixture, stirring just until moistened. Mix in cranberries.
  • Divide batter evenly into 12 muffin cups. Sprinkle muffins with streusel topping.
  • Bake for 20 minutes, until a tester inserted into the center comes out clean. Cool muffins for five minutes in the muffin pan before removing to a wire rack to cool.