If, like me, you have your own sourdough starter it’s fun to try different ways to use up the ‘waste’ from when you feed it. This recipe doesn’t require an active starter, I store my leftover sourdough in a container in the fridge and then just use it up when I want to make something.
These sourdough banana muffins are incredible, so delicious and not at all dry.
This recipe makes 12 but they won’t last long, my partner ate one before I even had them all out of the oven.
- 2 Medium Bananas
- ¼ cup Oil (60ml)
- ¼ cup Milk (60ml)
- ¼ cup Sugar (50g)
- ½ cup Sourdough Starter (120g)
- 1 cup Flour (120g) (I used ½ cup plain and ½ cup wholemeal)
- 1tsp Cinnamon
- Dash of Salt
- 1tsp Bicarbonate of Soda
- Time: 35 minutes
- Makes 12 muffins
- Pre-heat the oven to 180 degrees.
- In a mixing bowl mash up the banana with a fork. Add in the oil, milk and sugar and give it a good mix. Add the sourdough starter and mix again.
- In a separate bowl mix together the flour, cinnamon, salt and bicarbonate of soda.
- Add the dry ingredients into the wet and fold in to combine. Don’t over mix.
- Grease a muffin tin and pour the batter in.
- Bake for 25 mins, or until you cooked through (poke them with a knife and it should come out clean).
- Store the muffins in the fridge and they last about a week, you can freeze these as well. If you leave them out they’ll probably last a few days.