Healthy Sourdough Chocolate Banana Muffins!
These sourdough discard banana chocolate muffins are perfect to make on a Sunday and bring them on the go with you through the week! Made more nutritious with avocado oil and wheat flour!
Equipment
- muffin tins
Ingredients
- 2 extra ripe bananas, mashed
- ¾ cup sourdough discard
- 1 lg egg or flax egg for egg free
- ½ cup milk of choice
- ¼ cup avocado oil
- 1 teaspoon pure vanilla extract
- ⅓ cup maple syrup, honey, or date puree
- 6 tablespoon cacao powder
- 1 cup wheat flour or all purpose flour
- ½ teaspoon baking powder (aluminum- free)
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon sea salt
Instructions
- Preheat oven to 375 degrees F and line 12 muffin tins with muffin papers.In a medium sized bowl, mash the bananas. Add the remaining wet ingredients. Mix to combine and set aside.2 extra ripe bananas, mashed, ¾ cup sourdough discard, 1 lg egg, ½ cup milk of choice, ¼ cup avocado oil, 1 teaspoon pure vanilla extract, ⅓ cup maple syrup, honey, or date puree
- In a separate bowl, sift together the dry ingredients.Mix the dry ingredients into the wet ingredients until just combined.6 tablespoon cacao powder, 1 cup wheat flour, ½ teaspoon baking powder (aluminum- free), ½ teaspoon baking soda, 1 teaspoon ground cinnamon, ¼ teaspoon sea salt
- Divide between the 12 muffin tins.
- Bake for 22-25 minutes or until a toothpick comes out clean. Cool on a wire rack.Store in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.
Video
Notes
Nutrition information for any recipe on thehintofrosemary is only an estimate.
Nutrition
Serving: 1sourdough banana chocolate muffinCalories: 158kcalCarbohydrates: 26gProtein: 3gFat: 5.6gSaturated Fat: 0.5gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 3.3gSodium: 48mgPotassium: 151mgFiber: 2gSugar: 8gVitamin C: 2.13mgCalcium: 8mgIron: 0.55mg
Tried this recipe?Let us know how it was!