These scrumptious muffins have it all – a classic banana blueberry vibe, an amazing sourdough texture, and a pecan / walnut crunch for extra goodness. Enjoy them recreationally with a cup of tea! 🙂
Equipment
- 1 bowl
- 1 whisk or food processor
- 1 cupcake pan
Ingredients
- 1 1/2 cups overripe bananas
- 1 1/2 tsp vanilla extract
- 1/3 cup coconut milk
- 1/2 cup active sourdough starter or sourdough discard
- 2 cups organic high quality whole wheat flour
- 1 1/2 tsp baking soda
- 1 tsp lemon juice squeeze it over the baking soda
- 1/4 tsp salt
- 1 cup frozen blueberries
Instructions
- Preheat the oven to 360 F.
- Lightly coat the cupcake pan with olive oil.
- Mix up all the ingredients with a whisk or in a food processor.
- Pour the batter into the cupcake / muffin pan.
- You can either add frozen blueberries to the batter, or top the muffins with them.
- Bake for 45 minutes.
Notes
Optionally, you can add chopped pecans or walnuts to the batter.
Make sure to use a ceramic non-toxic cupcake pan.
You can simply use a whisk to mix up the ingredients. If you do need a food processor, here’s the one I have!
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