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Have you gotten into the sourdough craze this year?
This spring I had been seeing all these amazing sourdough loaves all over instagram and was feeling jealous of all that GLUTEN. I never thought that I would be able to join the sourdough game and learn how to make my own gluten-free loaves.
Well I did. I stumbled upon the IG page Sourdough Schoolhouse and saw that they had a gluten-free sourdough course. I was in! It also happened to be around my birthday so I asked hubby to buy me the course.
Thanks to Marissa and Shannon I have learned to make my own gluten-free starter as well as sourdough loaves and bagels. What I also learned was how using sourdough discard in my baking was a GAME CHANGER!
What do I mean? First- adding sourdough discard makes gluten-free baking more moist, adds more air to the baking. Second- it makes gluten-free baking last longer on the counter. Muffins will stay moist for 5 days, no more dry muffins overnight.
These banana muffins were my first baking experiment with sourdough discard. My biggest surprise was that by adding sourdough discard these muffins will stay soft for at least 5 days-no more muffins getting hard right away.
I love coming up with new recipes and I really hope you will try this banana muffin recipe soon.Print
Recipe: Gluten-Free Sourdough Banana Muffins
These banana muffins are super moist due to the addition of sourdough discard into the batter.
- 3 ripe bananas
- 1/2 cup oil
- 1/2 cup Swerve brown sugar sweetener
- 2 large eggs
- 1/2 cup sourdough starter discard*
- 4 Tbsp sour cream
- 1 tsp vanilla
- 1 1/2 cups gluten free flour (1to1)
- 1/2 tsp baking soda
- 2 tsp gluten free baking powder
- 1 tsp cinnamon
- 1/2 tsp cardamon
- 1/4 tsp nutmeg
- 1/3 cup crushed raw pecans
- Preheat oven to 360 degrees.
- Line a 12 cup muffin pan with paper liners.
- In a stand mixer add the bananas and mix until mushy.
- Add the oil, sweetener and eggs and beat well.
- Add the sourdough discard, sour cream and vanilla and mix until blended.
- Add the dry ingredients and spices and mix on low/ medium speed until you have a nice smooth batter.
- Fold in the nuts.
- Use an ice cream scoop to drop batter into muffin cups.
- Bake for 28-30 minutes.
- Remove and cool.
- *sourdough discard recipe from Sourdough Schoolhouse