Blueberry Banana Sourdough Muffins
These banana sourdough muffins are perfectly paired with my homemade blueberry jam! What a delicious breakfast, midday snack or evening delight!
Equipment
- oven
- muffin tray
Ingredients
MUFFIN INGREDIENTS
- 1 flax egg (1 tbsp ground flax + 2 1/2 tbsp warm water)
- 1 banana (mashed)
- ¼ cup olive oil
- ¼ cup maple syrup
- ¾ cup sourdough starter discard
- 1 tsp vanilla
- 1 cup gluten-free flour blend
- ¾ tsp baking soda
- ¼ tsp salt
- Homemade blueberry jam or 1 cup wild blueberries
CRUMBLE TOPPING INGREDIENTS
- ¾ cup oats
- ⅓ cup gluten-free flour blend
- pinch salt
- 2 tsp cinnamon
- ¼ cup melted coconut oil or vegan butter
BLUEBERRY CHIA JAM INGREDIENTS
- 1 cup fresh or frozen blueberries
- 1-2 tsp maple syrup
- 2 tbsp chia seeds
Instructions
MUFFIN INSTRUCTIONS
- Preheat the oven to 350 degrees. Line a muffin tin with silicone cupcake wrappers OR parchment wrappers.
- In a large bowl prepare flax egg by whisking flax and warm water together. Set aside to gel for 10 minutes.
- Once thickened, whisk in mashed banana, oil, maple syrup, vanilla and sourdough discard.
- Next add in dry ingredients. Switch to a spatula or a spoon to mix thoroughly.
- Finally, gently fold in wild blueberries if using and scoop into muffin liners. IF USING JAM METHOD, spoon a heaping tbsp into the bottom of cups, then add 1 tsp of blueberry chia jam in the middle and top with remaining batter.
- In a separate medium sized bowl mix together the crumble topping. Use your fingers to top each muffin. Place in a preheated oven and bake for 20-22 minutes or until the toothpick comes out clean. Do not overbake or they become too dry.
- Once done, remove from the oven and let rest in the muffin tin on a wire rack for 10 minutes. Gently remove from tin and allow to cool completely before eating.
BLUEBERRY CHIA JAM INSTRUCTIONS
- In a small pot, heat berries over medium heat. Once they start to break down mash with a spoon, fork or potato masher. Cook for about 10 minutes, decreasing heat if it starts to burn.
- Add in maple syrup and cook for 5 minutes more.
- Remove from heat and add in chia seeds.
- Transfer to a jar and cool completely before sealing and placing in the fridge. Keeps for up to 10 days.