Sourdough Discard Banana Muffins

These muffins have a great flavor, and the texture would have been much better if I used at least partially white flour, but I was out. The discard gives them a nice chew, and they’re very filling. If you’re looking for something to do with leftover starter, because I know everyone is baking sourdough while locked into the house right now.

Ingredients:

2 c whole wheat flour

1/2 tsp baking soda

1 heaping tbsp of cinnamon

1/2 tsp salt

1/2 c coconut oil

1/2 c brown sugar

1/2 c sugar

1 tbsp flax + 1 tbsp water mixed and set aside for 5-10 mins

1 heaping tbsp applesauce

1 tbsp vanilla

dash of almond extract (optional)

4 mashed bananas (I melted frozen ones, worked fine)

1 c sourdough discard

Preheat oven to 350 and grease a muffin pan. Whisk dry ingredients in a large bowl. In a separate bowl, beat sugars, oil, and banana until getting fluffy and fully incorporated. Add flax mixture, applesauce, and extracts until incorporated. Add sourdough discard. Distribute batter evenly into pan. Bake for about 50 mins.

Tips/Things I would Change:

  • I made these before I got whole wheat flour, so I’d use white because they were a little heavy (or at least a mix of wheat and white)
  • I baked them for a little too long, so I would check at 40 minutes and every 5 mins after that
  • Maybe if using white flour, mix in some buckwheat/spelt for some extra nutrients

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