Sourdough Banana Oat Muffins
When we started introducing sourdough into our diet years ago, one of the first things I learned to make after sourdough bread was sourdough banana bread. Here is my take on classic banana bread with a few extras. Sourdough banana oat muffins with sourdough for flavor and digestibility, oats for heartiness and chocolate chips to make it an extra special treat.
Ingredients
- 1.5 cup all-purpose flour
- 1 cup sourdough starter
- 1 cup rolled oats
- 8 tbs melted butter
- 1/2 tsp salt
- 1 cup chocolate chips or chopped nuts
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup brown sugar or maple sugar
- 3 or 4 bananas depending on size
- 2 tsp vanilla
- 2 eggs
- extra sugar and cinnamon for sprinkling on top
Instructions
- The night before, usually before I go to bed, start by mashing the bananas in a bowl, then mix in the flour, sourdough starter, vanilla, salt, butter, oats, and sugar, stir well.
- Since your flour and oats are sitting overnight with the sourdough starter, they will be easier to digest. I recommend not letting these muffins ferment for more than 10 hours or the rise when baking won't be as good, and your muffins may turn out a bit flat.
- Cover and let your mixture sit overnight.
- The next morning, preheat the oven to 350F. Add the remaining ingredients: eggs, baking soda, and baking powder, and mix well. Then, stir in the chocolate chips.
- Grease your muffin tin and add batter. Sprinkle sugar and cinnamon on top of each muffin before baking.
- Bake for 20 to 25 minutes or until the top is lightly browned. Let cool for 5 minutes in the muffin tin, then move to a cooking rack.