In a small bowl, whisk flour, baking soda, salt, and cinnamon.

In a large bowl, using a hand mixer, cream the butter and sugar until light colored and fluffy. Add bananas and beat until they’re well “mashed.” Add eggs and vanilla and beat until well combined.

Add sourdough starter and beat on low just until combined. Then add the flour mixture and beat again on low just until combined. Gently fold in chocolate chips.

Divide batter evenly between the muffin tins. If muffin cups are on the small side, you may need to bake excess batter in a ramekin.

Bake in preheated oven for 25–30 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

Cool in the muffin tin on a wire cooling rack for 10 minutes. Run a knife around the edges of the muffins to loosen. Invert onto the cooling rack.

Serve with good quality butter. Store any leftovers in an airtight container.

Recipe adapted from my Sourdough Banana Bread recipe, which was adapted from a recipe from Pinch My Salt.

Add all the dry ingredients (wholemeal (whole-wheat) flour, desiccated coconut, coconut sugar, baking powder, baking soda) to a large bowl. Give everything a quick mix to combine.

Next, combine the wet ingredients (coconut milk, coconut oil, honey, eggs, vanilla extract, apple cider vinegar, lemon juice and lemon zest) in a medium-sized bowl. Whisk to combine.

Now, gently fold the wet ingredients into the dry ingredients until just combined, adding the blueberries during the last couple of folds. Avoid overmixing to avoid the muffins becoming too dense.

Scoop the batter into the muffin tin. You can be generous when filling! To decorate, and for extra coconut goodness, sprinkle flaked coconut over the top of each muffin and then bake for 18-20 minutes.

Once baked, remove the muffins from the oven. You’ll know they are cooked to perfection when you poke them with a skewer, and it comes out clean. After 5-10 minutes, remove the muffins from the muffin tin and place them on a wire rack to cool.

Start by finely grating carrot using a cheese grater. Make sure you have enough to fill ½ cup. Wrap the grated carrot in 1-2 paper towels or a cheese-cloth and squeeze as much of the juice out as possible. Set aside.

In a large bowl, stir the dry ingredients: flour, oats, leavening agents, spices and salt. To this, add the roughly chopped nuts and roughly chopped dates. Toss the dates in the flour and make sure they don’t clump together. Next, add grated carrot and toss again to any clumps. Set aside.

Whisk together wet ingredients until smooth: mashed banana, sugar, buttermilk, butter, and eggs. Slowly, working in batches, pour this into the dry ingredients and stir gently after each addition. Continue to fold the wet into the dry just until no clumps of dry ingredients remain. This will be a very thick batter!

Scoop the batter into the muffin tin. Each one will be very full, and that’s okay—it makes for tall muffins! Sprinkle about ½ teaspoon of turbinado sugar on top of each muffin just before baking. Bake at 450ºF for 8 minutes and then reduce the temperature to 350ºF for the remaining 12–14 minutes. They’re done when a toothpick poked through the center of the muffin comes out with only a few crumbs on it. Cool slightly before removing from the tin.

Serve immediately with butter or yogurt (my favorite addition). Refrigerate leftovers in an airtight container for 1 week, or freeze for 2–3 months. Enjoy!

Preheat oven to 375ºF. Spray 12-count muffin pan with nonstick baking spray.

In medium bowl, whisk flour, sugar, salt and baking powder. In small bowl, whisk egg, buttermilk and oil. Stir wet mixture into dry mixture, stirring just until combined.

Using a tablespoon, spoon 1 tablespoon of batter into each muffin hole (this will help keep blueberries from sinking to the bottom of the muffins). Fold blueberries in remaining batter.

Spoon batter into the muffin holes, dividing equally. Divide crumb topping equally over the top of the muffins.

Bake 20–25 minutes. Check after 20 minutes. Remove muffins from tin after cooling for 5–10 minutes.

Spread coconut on a baking sheet and toast for 5–10 minutes. Check at 5 minutes to see progress. To make sure coconut toasts evenly, toss halfway through baking. Remove from oven and let cool.

Mix almond flour, oat flour, baking powder, spices, and ground chia.

In another bowl, whisk eggs, vanilla, maple syrup, bananas, and melted oil.

In a small bowl, combine baking soda and apple cider vinegar. Wait until it bubbles then add to banana egg mix batter. Gently stir.

Pour wet mix (with the banana) into dry flour and spice mixture and gently mix everything. Fold in 1/3 cup toasted coconut.

Spoon into 12 muffin cups. Top with remaining toasted coconut, and bake for 20–25 minutes.

In a large bowl, whisk melted butter, honey, vanilla, milk, yogurt, and egg until smooth. Add flours, baking powder, and baking soda, and mix until just combined.

In a small bowl, stir together blueberries and jam. Fold berries into the batter. Don’t overmix, you want a swirled look.

Divide batter evenly among prepared muffins tins and bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.

In a bowl, whisk eggs, milk, melted butter and vanilla. Set aside.

In a mixing bowl, mix flours, sugar, cocoa powder, baking powder, baking soda and salt. Add in wet mixture and mix until just combined. Stir in 1 cup chocolate chips.

Spoon batter into prepared baking pan and top with remaining chocolate chips. Bake 15–17 minutes or until toothpick inserted comes out clean.

In a separate large bowl, whisk remaining ingredients. Add dry ingredients into the wet ingredients and whisk until combined. Cover and refrigerate 1 hour.

Preheat oven to 450ºF and spray a muffin tin with cooking spray. Use an ice cream scoop (a spoon works too) to fill 9 muffin cavities about 2/3 full.

Bake for 5 minutes. Reduce oven temperature to 375ºF and bake another 15–17 minutes, or until a toothpick inserted in the center comes out clean.

Let cool in the pan completely. Devour!

In a large bowl, whisk flour, sugar, baking powder, baking soda, cinnamon, nutmeg, allspice, and kosher salt. Set aside.

In a medium bowl, whisk pumpkin puree, oil, eggs, and non-dairy milk. Pour wet ingredients into the large bowl of dry ingredients. Mix just until flour is all wet. Do not try to beat out the lumps.

Scoop batter using an old-fashioned ice cream scoop or a ¼ cup measuring scoop and place one scoop into each muffin cup.

In a small bowl, mix the streusel. Combine margarine, brown sugar, cinnamon, flour, and pumpkin seeds by hand until a crumble is formed. Evenly top each muffin with crumbs, approximately 1 ½ teaspoons per muffin.

Bake muffins at 375ºF for 18–20 minutes. Remove from oven and let cool 5 minutes in the pan before transferring to a cooling rack.

Muffins keep on the counter for a few days or in the fridge for a week. They can also be frozen to be served at a later time.

In a large bowl, combine sugar and oil. Add eggs and vanilla extract, whisk to combine. Stir in carrots. Add salt, flour, baking soda and cinnamon and stir to combine.

For the cream cheese filling:
In a large bowl with a handheld mixer (or bowl of your electric mixer), beat cream cheese, sugar, vanilla and salt until fluffy.

Spoon 2 tablespoons of carrot cake batter in each paper liner. Top with a heaping teaspoonful of cream cheese filling. Top with remaining muffin batter until each cup is 3/4 full.

Bake in preheated oven for 16–20 minutes or until a toothpick inserted in the cake part of the muffins (slightly off center) comes out clean. Let cool completely before enjoying.