{"id":4096,"date":"2020-10-29T10:09:00","date_gmt":"2020-10-29T10:09:00","guid":{"rendered":"https:\/\/wheatfreemom.com\/?p=4096"},"modified":"2021-05-02T01:41:05","modified_gmt":"2021-05-02T01:41:05","slug":"recipe-gluten-free-sourdough-banana-muffins","status":"publish","type":"post","link":"https:\/\/wheatfreemom.com\/recipes\/baked-goods\/muffins\/recipe-gluten-free-sourdough-banana-muffins\/","title":{"rendered":"Gluten-Free Sourdough Banana Muffins"},"content":{"rendered":"\n
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These soft, fluffy and moist gluten-free sourdough banana muffins are a great muffin to add to your breakfast routine. Whip them up quickly by using the gluten-free sourdough<\/a> discard you have in the fridge. Have you gotten into the sourdough craze this year? <\/p>\n\n\n\n

I am such a muffin person. Love to a gluten-free muffin with my earl grey soy tea latte in the morning. These are the most delicious and soft gluten-free sourdough banana muffins. They make a wonderful afternoon snack, breakfast or grab-and-go option when you are running around. The muffins have that perfect banana bread flavour and texture with the convenience of a grab-and-go snack.<\/p>\n\n\n\n

You might want to save your gluten-free sourdough discard<\/a> for these muffins. They are that good! The gluten-free muffins are soft and moist and studded with pecans and bits of chocolate chips. The muffins have plenty of banana taste as well as a slight tang from the sourdough discard.<\/p>\n\n\n\n

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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.<\/p>\n\n\n\n

Well I did. I stumbled upon the IG page Sourdough Schoolhouse<\/a> and saw that they had a gluten-free sourdough course<\/a>. 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<\/a>. What I also learned was how using sourdough discard in my baking was a GAME CHANGER!<\/p>\n\n\n\n

What do I mean? Adding sourdough discard<\/a> makes gluten-free baking more moist and 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.<\/p>\n\n\n\n

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WHAT INGREDIENTS YOU NEED TO MAKE THE MUFFINS:<\/em><\/strong><\/p>\n\n\n\n