Banana Nut Muffins with Sourdough Discard (non-dairy)

If you’ve got the sourdough bug, don’t waste that discard!  Here’s a simple recipe for a super yummy, non-dairy snack.

Banana Nut Muffins with Sourdough Discard (non-dairy)*

Makes 6 big muffins, or 9 smaller ones

Ingredients

 Wet Ingredients

• 
3 TBSPS olive oil
• 
1/2 cup brown sugar
• 
1 egg
• 
2 very ripe bananas (a little more than ½ cup, mashed)
• 
squeeze in juice from half a small lemon
• 
1 teaspoon rum (or vanilla extract)
• 
1/2-3/4 cup sourdough starter discard

 Dry Ingredients

• 
1 cup wheat flour
• 
1 tsp baking powder
• 
1/4 tsp baking soda
• 
1/2 tsp fine sea salt
• 
1/2 cup walnuts (chopped)
• Optional: extra chopped walnuts to sprinkle on top

Instructions

Preheat oven to 350°F and line 6-9 muffin tin cups with paper liners, or lightly grease.

Whisk the flour, salt, baking powder and baking soda together in a bowl and set aside. In a separate bowl, use a fork to mash the bananas until smooth.

Cream the olive oil and brown sugar together with a spatula. Add the egg, squeeze of lemon, mashed banana, sourdough discard, and vanilla extract. Mix until combined.

Add the wet ingredients to the dry ingredients and mix with the spatula until just combined. (Do not over mix!) Gently fold in the chopped walnuts.

Divide the batter into the muffin tin. Option to sprinkle extra chopped walnuts on top. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Transfer to cooling rack.

*This recipe was adapted from https://littlespoonfarm.com and modified by me.  Check out their site!