Do you have sourdough starter to use? If you don’t, you should definitely get yourself some! If you are local, let me know and I will be more than happy to give you some of mine! I LOVE having a sourdough starter, not only for crusty artisan loaves (my favorite recipe/technique coming soon–I have been saving lots of pictures of my loaves to share with you!) but also because adding sourdough to waffles and muffins just makes them better!! Better for you and better tasing. I have talked about the benefits of sourdough before here, but you can google it and read all about the goodness of sourdough, if you want more information! It is very cool! I would be more than happy to give anyone a start who lives near me (I am in Chattanooga, Tennessee). I was intimidated by sourdough before, thinking it would require too much care or constant baking, but that is not true. You can let is rest (basically forget about it) in the fridge for several weeks until you want to use it again. I find that I can use it ever couple of weeks, no problem. I have discovered that sourdough is extremely hardy. Thank heavens!
One of my favorite ways to use my sourdough discard is this Banana Muffin recipe (made from this bread recipe here). My boys love them and I like to have a batch in the freezer for busy school day mornings. I can warm them up in the microwave for a quick and delicious breakfast or toss them in their lunches instead of a sandwich. They are hearty, and delicious! My boys like mini chocolate chips added to the batter. I love to add walnuts! Either addition is fantastic! It just feels good to send them out the door with something homemade!
I love this very well priced covered mixing bowl for overnight sourdough batter recipes like this one and my sourdough waffle or pancake recipes.
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Sourdough Banana Muffins
Ingredients
- 3/4 c sugar (brown, white or cane)
- 1/2 c butter or coconut oil (softened/ room temperature)
- 2 large browned bananas, mashed
- 1 egg
- 1/2 c sourdough starter
- 1 tsp vanilla extract
- 1 1/2 c unbleached all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 c chopped walnuts or chocolate chips, optional
Instructions
- Cream together butter and sugar
- Add mashed banana, egg, and vanilla and beat until light and fluffy.
- Slowly add the starter and beat to incorporate. This might take a minute or two, but it will get there!
- Add flour, baking powder, baking soda, and salt. Mix well
- Allow batter to rest covered for 2-6 hours on the counter or in the fridge.
- Preheat oven to 350 degrees
- Fold in chocolate chips and/or walnuts, if using.
- Grease and fill a muffin tin 2/3 full and bake for 20 minutes or until browned and a toothpick comes out clean. The muffins also freeze really well if you double the batch (you will want to). For mini muffins – fill a mini muffin tin and bake 12-14 mins.
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