Copyright © 2015 Ranelle Kirchner - All Rights Reserved - Designed by papers.media
banana meets sourdough
A coworker recently gave me a sourdough starter, so every week for the past month I've been experimenting with new foods. Every Tuesday, the day we work together, she comes into my office first thing and asks me, "What did you make this week? You should try..."
But these banana muffins have been by far my favorite.
The soft pretzels and cookies I tried turned out Okay: I would have liked to boil the pretzels before baking, but wasn't sure how the sourdough would react. Something to try for the next batch of pretzels, I suppose. And the cookies? Well, they had a softer texture and resembled something more like a scone. Still good, but tasted too, well, healthy. There are times when I want a hearty, grainy cookie, but other times, I want a classic, buttery, sweet cookie that melts in my mouth. This was not that cookie.
This ultimately led to the muffin recipe you'll find below. It is a healthier version of a muffin - one that doesn't weigh you down or add to the 'muffin top' (pun intended). Its soft center and banana goodness are just what your body needs to provide you with proper fuel. Plus, it's loaded with fiber to satiate your hunger, and isn't sweet or oily like many muffins. While it's a healthy version, however, I didn't run into the same problem as with the cookies: This was, in a word, delicious.
Don't take my word for it. Bake them yourself and try one or all. You won't want to share these banana beauties.
Serves 12 medium sized muffins
1 1/4 cup sourdough starter
1 cup whole-wheat flour
1/2 cup quick cooking oats, 2 tablespoons reserved for garnish
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. baking powder
2 tsp. five spice powder
1/4 cup raw sugar*
1 cup mashed bananas (about 3 if frozen, then thawed)
1/4 cup safflower oil
*it doesn't have to be raw; use your favorite sugar here
1. At least 12 hours before you with to bake, mix the starter with the flour and allow to rest covered in a warm spot.
2. Preheat oven to 375F. Combine starter blend with oats (except 2 tablespoons), salt, baking soda, baking powder, and five spice.
3. In another small bowl, combine the sugar, bananas, egg, and safflower oil.
4. Gradually add the liquid ingredients into the dry (plus starter) stirring just until combined.
5. Spoon batter into prepared muffin pans (I like to spray oil into the paper cups to allow for easy muffin removal) about 3/4 full. Top with remaining oats and a light sprinkle of salt. Bake for 20-25 minutes, or until a toothpick comes out clean.