Blueberry Banana Sourdough Muffins

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!

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Servings: muffins

Author: Teri-Ann Carty

Prep Time: 10

Cook Time: 30

Total Time: 40

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 blueberries fresh or frozen
1-2 tsp maple syrup
2 tbsp chia seeds

US Customary - Metric

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.

Nutrition

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.