Sourdough Starter Blueberry Banana Muffins
Another delicious use for all that excess sourdough starter you might have! These turn out moist and the combination of banana and blueberry is quite tasty.
Flours & Spice
- 190 g all purpose flour
- 20 g chickpea flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp sea salt
Everything Else Nice
- 2 very ripe bananas
- 1/4 cup coconut oil 54g
- 1/4 cup Maple syrup 80g
- 1 tsp vanilla
- 1 Tbsp lemon juice
- 1/2 cup sourdough starter 140g
- 1/4 cup full fat canned coconut milk 60g
- 1 cup blueberries
Preheat oven to 350 and grease a muffin tin.
In a large mixing bowl, combine all the "Flours & Spice" dry ingredients.
In another medium bowl, first mash the bananas with a fork, then mix in the rest of the "Everything Else Nice" wet ingredients. If you want the blueberries to stay whole, save them to mix in until the end.
Add the wet ingredients to the large mixing bowl with the Flours & Spice and mix well to combine.
Divide into the 12 muffin cups and then bake for about 20-25 minutes.
Use the toothpick test to see if they're done – stick in a toothpick and if it comes out clean, the muffins are done.
Let cool for a few minutes and then move to a cooling rack.
You can use active sourdough starter, or sourdough starter discard – even if you’ve been keeping it in the fridge for a while. Just bring it up to room temperature before using.