Sourdough discard banana muffins
SOURDOUGH DISCARD BANANA MUFFINS
I had some overripe bananas and sourdough discard to use up so I decided to experiment. These turned out so good!! Very lightly sweet which I love and perfect for toddlers. They have a great texture and a very very slight sourdough taste which I love. AND they’re only 100 calories 🙌🏼
3 overripe bananas mashed
1/2 cup sourdough discard
1/3 cup maple syrup or honey
2 tbsps ground flax seeds mixed with 3 tbsps water to make a flax egg
Splash of vanilla
2 1/2 cups gluten free or oat flour
1 tsp baking powder
3/4 tsp baking soda
Pinch salt
1tsp cinnamon
Mix everything together. Divide into 18 muffin cups. Bake at 359 for 15 minutes.
Sourdough discard banana muffins are not just a great way to minimize waste but also an excellent option for those wanting healthy snacks. The utilization of overripe bananas adds natural sweetness while keeping the muffin texture moist and soft. By incorporating sourdough discard, you not only reduce food waste but enhance the flavor profile with a hint of sourness that balances perfectly with the sweetness of the bananas. Flax seeds serve as a great egg substitute, making this recipe suitable for vegan diets. Based on the ingredients listed, these muffins are also gluten-free if you opt for gluten-free flour, appealing to a wider audience. The addition of cinnamon not only provides a warm flavor but also has potential health benefits, including improved blood sugar levels and anti-inflammatory properties. Furthermore, the muffins are simple and quick to prepare, taking only about 15 minutes in the oven. This makes them an excellent option for busy mornings or a nutritious snack any time of the day. Give these muffins a try and enjoy a delicious, guilt-free treat!