Last month I wrote about sourdough and how when done right, it can be compatible for gluten sensitive people even when using wheat flour (not for Celiacs though). I have added this article to my blogs so you can view it there. It most definitely isn’t okay for everyone with gluten issues so proceed carefully when testing it out for yourself.

After mastering making your own starter, you can make not only loaves but many other goodies that you may have not had in a while. I decided to try making sourdough muffins first. 

Here’s the recipe: I chose to use maple syrup and melted coconut oil from the choices below.

Sourdough Banana 

Muffins 

3 very ripe bananas

½ cup sourdough starter or discard

1/3 cup honey or maple syrup

2/3 cup avocado oil, melted coconut oil or butter

2 large eggs

2 tsp pure vanilla extract

1 ½ cups white all-purpose flour preferably organic

1 tsp pink salt

1 tsp baking soda

½ tsp baking powder

1 tsp ground cinnamon

1 cup chopped walnuts or pecans

Preheat your oven to 350 degrees Fahrenheit. Line 12 muffin tins with muffin papers. If you don’t have muffin papers, you can easily grease the tins and then sprinkle flour in each one to prevent the muffins from sticking.

In a medium sized mixing bowl, mash three very ripe bananas. You can use frozen bananas. Just thaw your frozen bananas completely before mashing them. Next add the sourdough starter, sweetener, oil, eggs and vanilla. Whisk very well to combine so that the sourdough discard is completely incorporated.

Sprinkle all the dry ingredients on top of the mixed wet ingredients: Use a spatula to gently fold the dry ingredients into the wet ingredients. Make sure to fold and not stir for the fluffiest sourdough banana muffins! Once there is no more flour left visible in your batter, fold in the nuts.

Divide the batter evenly between 12 muffin tins. Bake for 25-30 minutes in your preheated oven or until a toothpick comes out clean. Cool on a wire rack and enjoy!

Here are some variations and considerations.

Make it sugar free:

Instead of the sweetener you can add another mashed extra ripe banana. Or, if you prefer a less sweet and more savory taste these sourdough banana muffins taste great with no sugar at all so just leave it out!

Make them vegan:

To make these sourdough banana muffins vegan friendly, all you have to do is replace the two eggs with the following mixture. 

Combine:

2 tablespoons ground flax seed

6 tablespoons water

Use something other than banana:

In banana bread or banana muffins, you can substitute the banana with applesauce, strawberries, pumpkin puree or date puree. You will get a different flavour if you use other ingredients. But all these ideas should give you a similar texture and sweetness that banana provides.

For more information on recipes, blogs and health scans please visit my website at 

www.co-creativehealthsolutions.com