My family loves homemade muffins and these are a healthier way to satisfy our muffin cravings. They are also a delicious way to use sourdough discard.
Whole Grain Sourdough Banana Muffins
220g whole grain Einkorn flour
130g sourdough starter 100% hydration
1/2 cup organic, pure maple syrup
1/4 cup melted coconut oil; warm or room temp
3 ripe bananas
1 tsp. vanilla extract. I like to do 1/2 tsp. vanilla and 1/2 tsp. coconut
1/2 tsp. salt
1 1/2 tsp. baking soda
1/2-1 cup dried cranberries, or add-in of choice, optional
Garnish with unsweetened coconut flakes, if desired.
In a large bowl, combine flour, starter, syrup, eggs, and coconut oil (Make sure it's not hot. You don't want to cook the eggs, or kill the sourdough starter.) Cover and ferment for 8 hours or overnight.
Heat oven to 400.
In a blender add bananas, vanilla and salt and puree until smooth.
Add flour and starter mixture. Puree just until smooth.
Add baking soda and blend just until mixed.
Stir in cranberries.
Fill about 18-20 muffin cups.
Place muffin pan in oven and reduce heat to 375.
Bake regular sized muffins for 20 minutes and mini muffins for 15.
I like to use natural parchment paper liners. The muffins don't stick to these and they're a bit more environmentally friendly.