• Preheat oven to 350℉. Gather your ingredients so that you have everything close at hand on the counter or table.

Prepare the Ingredients

• Using a blending fork, mash 3 medium ripe bananas in a medium-sized bowl.
• Chop 1/2 cup English walnuts or pecans (or pecans) with a nut chopper or with a knife and cutting board.
• Place 1/2 cup coconut flakes on a baking sheet and toast in the oven for 5-7 minutes until lightly browned. Set aside until ready to use when topping the muffins.

Prepare the Batter

• In a large mixing bowl, combine 2 cups all-purpose flour, 1/2 cup granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Whisk until everything is combined. Create a hole in the center of the flour.
• Spoon 1 cup sourdough starter into a medium bowl. Add in 1/2 cup whole milk, 1/4 cup vegetable oil 1 large egg, and 1 teaspoon vanilla extract. Mix together to combine.
• Pour the sourdough mixture into the center hole you made with the flour. Using a rubber spatula or batter whisk, gently mix the batter to combine, but don't overmix.
• Fold in the mashed bananas, chopped nuts, and remaining 1/2 cup coconut flakes until incorporated with the batter.

Bake the Muffins

• Spray the muffin cups with baking spray. Or, if desired, you may line a regular-sized muffin tin with paper liners.
• Spoon batter into the muffin cups, filling about 2/3 full, or use a large cookie scoop to fill the cups.
• Sprinkle each muffin top with two teaspoons of toasted coconut flakes.
• Bake in preheated oven for 25-30 minutes, until the tops are lightly browned and muffins spring back when touched on top.
• Cool for 5-7 minutes and then transfer muffins to a wire cooling rack.
• Serve warm with butter or even honey butter. Serves 12