Laurel
Sep 7, 20201 min
Whether you're new to the wonderful world of sourdough or you're an old hand, you're probably always on the lookout for new recipes that utilize your sourdough starter discard. Me too, my friend. Me too. Well, add this one to your arsenal, stat. It's quick, easy, and freezes well for an on-the-go breakfast. Win, win, and win!
(Makes 12 muffins)
Ingredients:
3/4 cup organic cane sugar
1/2 cup unsalted butter, softened
2 large browned bananas, mashed
1 large egg
1 cup sourdough starter discard
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1-2 cups frozen blueberries (or raspberries or both)
3/4 cup unsweetened shredded coconut
Directions:
Preheat oven to 350 degrees and prepare muffin tins with liners.
In a stand mixer (or with a handheld mixer), cream together butter and sugar until fluffy.
Add mashed banana, egg, and vanilla and beat until thoroughly combined.
Add sourdough starter and beat to incorporate.
In a separate bowl, mix together flour, baking powder, baking soda and salt.
Slowly add dry ingredients to the wet ingredients, being careful not to overmix.
Remove bowl from stand mixer and fold in berries and coconut. I like LOTS of berries in my muffins, but you can use less if you prefer.
Scoop batter into lined muffin tins.
Bake 20-25 minutes, rotating muffin tins halfway through.
Cool on a wire rack and try not to eat the whole batch at once.