You can mix these sourdough banana muffins up in minutes and air fry them in about 20 minutes or bake them in about 30 minutes. You don't need to let the muffins rise, unless you want a bit more lift to them and a stronger sourdough tang. The muffins are very lightly sweetened with a little date puree and mashed bananas, not refined sugar. The muffins are a cross between a traditional muffin and a bread and have a very light banana flavor. If you want more of a "banana taste," you can add some chopped bananas to the batter in addition to the mashed bananas. With white whole-wheat flour, milled flax seeds, and oats, the muffins are loaded with fiber. They also include a good amount of protein, thanks to a hefty amount of walnuts in the batter. The muffins are acceptable, in moderation, if you're on a diabetic diet or want to "eat healthy." With a little peanut butter or almond butter, a muffin makes a nice quick and easy light breakfast or snack. Enjoy!
Quick and Easy Sourdough Banana Muffins (Low Sugar, Diabetic Friendly) -- Makes 15-16 Muffins
1 cup of sourdough starter/discard
2 mashed bananas
2 large eggs
1/4 cup of dated puree (barely cover 1/4 cup of pitted dates with boiling water, let them
sit until cool, and mash them)
1/3 cup of canola oil
1/4 cup of milk
2 tablespoons of milled flax seeds
1 cup of white whole-wheat flour
1/2 cup of quick oats
1/2 cup of ground, toasted walnuts
1 teaspoon of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of nutmeg
1 teaspoon of cinnamon
1/2 cup of chopped walnuts
1/4 cup of raisins
1 teaspoon of lemon juice
1 - 2 bananas chopped into 1/4-inch or so pieces (optional, but good)
Spritz 15-18 muffin cups (depending on whether you want to add the additional bananas to the batter) with non-stick cooking spray. In a large bowl mix together well the starter, mashed bananas, eggs, date puree, canola oil, milk, and milled flax seeds. Add to the bowl the white whole-wheat flour, quick oats, ground walnuts, baking powder, baking soda, nutmeg, and cinnamon and mix them into the wet ingredients well. Stir in the chopped walnuts, raisins, lemon juice, and, if you're using them, the chopped bananas. Divide the batter (it will be thick) among the muffin cups.
Air Fryer: Air fry the batter at 320 degrees for about 20 minutes or until the muffins are a deep golden brown, a pick inserted in a muffin comes out with no wet batter attached, and the muffins start to pull away from their cups a bit.
Oven: Preheat the oven to 350 degrees and bake the muffins for 25-30 minutes or until the muffins are a deep golden brown, a pick inserted in a muffin comes out with no wet batter attached, and the muffins start to pull away from their cups a bit.
Let the muffins cool in their cups for 5-10 minutes before removing them to cool completely.
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