Strawberry Banana Bread Sourdough Mini Muffins

I had some very ripe bananas and some very ripe strawberries. Instead of a smoothie, I made Strawberry Banana Bread Mini Muffins.

Ingredients:

• 1 cup sourdough starter (or 4 ounces water and 4 ounces flour + 1/2 teaspoon of yeast)
• 1 to 1.5 cups of very ripe bananas, mashed (2 to 3 bananas from Costco)
• 1/4 cup coconut oil, melted (or vegetable oil)
• 1 teaspoon vanilla extract
• 1 medium egg
   
• 1 cup white whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 cup sugar
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup ripe strawberries, diced into 1/4" cubes
    

Instructions:

1. Preheat the oven to 350°F. 
2. Spray the wells of two 24 cup mini muffin pans with cooking spray.
3. In a large mixing bowl, beat together the mashed bananas, sourdough starter, oil, vanilla, and egg until the mixture is smooth.
4. In a a separate bowl, whisk together the flour, baking soda, baking powder, sugar, cinnamon, and salt. 
5. Add the dry ingredients to the banana mixture, and stir together until the dry ingredients are all mixed in. 
6. Fold in the diced strawberries.
7. Place 1 small cookie scoop of batter in each mini muffin cup.
   (Use a slightly mounded scoop to use up all batter.)
8. Bake the mini muffins for 9 minutes, then swap trays in oven. Bake for another  6 minutes or so, They should be done when a toothpick inserted in the center of the muffin comes out clean (or with just a few wet crumbs).
9. Cool the mini muffins in the pan 2 or 3 minutes, then transfer to a wire rack to cool.
   

Carole's Notes:

I rarely will eat baked bananas, or banana bread, but the cinnamon and the strawberries in these mini muffins make these did make them pretty tasty. I will be bringing them in for social hour.

The recipe is lightly adapted from https://carolelikesroundfood.blogspot.com/2017/04/banana-chocolate-chip-sourdough-mini.html