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3 ripe brown/black bananas 330 grams, fork mashed

125 grams coconut palm sugar

120 grams sourdough discard

2 large eggs about 100 grams

55 grams unsalted butter, melted

55 grams coconut oil

120 grams plain greek yogurt

4 grams vanilla extract

130 grams all purpose flour

100 grams oat flour

35 grams almond flour

6 grams salt

4 grams baking soda

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Instructions

1. Preheat oven to 425º Fahrenheit. Use silicone muffin molds which require no prep.

2. Add 330 grams brown/black bananas to a medium-sized bowl (about 3 large bananas).

3. Add the brown sugar to the mashed banana and mix with a kitchen spoon/wooden spoon until combined.

   4 Add the sourdough discard and eggs. Mix until incorporated. Melt the butter and add to the ingredients along with melted coconut oil, yogurt and vanilla extract. Mix together until completely combined.

4. To a small bowl, fluff the flour, salt and baking soda together. Add the flour mixture on top of the banana mixture. Mix until the flour is just incorporated and only a few dry streaks remain.

5. At this point add 130 grams mini chocolate chips or other mix-ins if desired. Gently mix together.

6. Pour the banana muffin batter into silicone cups.

7. Bake muffins for 10 minutes at 425ºF. After five minutes, lower the temperature to 350ºF and bake for another 15-16 minutes until baked all the way through.

NOTES: You can add chips or chopped walnuts - see step 6.