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Blueberry Banana Muffins

This recipe is a great way to use overripe bananas and leftover sourdough starter. It works perfectly with frozen blueberries, but you can also swap these for some seeds/nuts or other berries. 

Ingredients:

  • 140gr plain flour

  • 140gr wholewheat flour

  • 100gr sugar

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 1/3 teaspoon sea salt

  • 3 large ripe bananas, mashed 

  • 90 gr coconut oil

  • 2 medium eggs

  • 1/2 teaspoon vanilla extract

  • zest of 1/2 lemon

  • 200gr frozen blueberries

  • 100gr discard starter

Alternatives: 

  • Use spelt flour for a nuttier taste! You can also make these with all wholemeal flour, but they will be a bit denser!

  • Swap out the coconut oil for sunflower or neutral olive oil 

  • Try frozen raspberries, strawberry pieces or a mix!

  • For added healthy goodness, add some cinnamon! 

  • Use any sourdough starter discard - hydration or flour does not matter here! Leave the mixture for 30min before baking for added sourdough flavour!

Preparation:

  1. Sift the flour (yes, it makes a difference!) together with the sugar, baking powder, baking soda and sea salt

  2. Wisk the eggs, add the mashed bananas, melted and cooled coconut oil, vanilla extract, lemon zest and discard starter. 

  3. Add the wet mixture to the dry ingredients and gently mix with a spatula. Try not to overmix the

  4. Dust the blueberries with flour so they don't sink and gently fold into the batter mixture. 

  5. Divide into your muffin cases. I like to fill them to the top so I get a nice big dome! Alternatively, fill up to 2/3 of the mould and you will get even tops. 

  6. Bake for 20-25min (it will depend of the size of your muffin moulds!) in a preheated oven at 180 degrees (160 with the fan on).

  7. Enjoy! For extra indulgence, try these with a good quality clotted cream! 

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