@sarahandspices The easiest way to take your banana muffins to the next level is sourdough discard! The acidity in the gluten-free sourdough discard helps balance the sweetness in the recipe. It also helps activate the baking soda, creating the perfect fluffy texture.
Gluten & Dairy-Free Banana Muffins
Makes 12 muffins
Time: 45 minutes
Ingredients:
• 3 super ripe bananas
• ½ cup melted dairy-free butter
• ½ cup brown sugar
• ½ cup white sugar
• 2 eggs • ½ cup sourdough discard
• 1 (5oz) container of dairy-free yogurt
• 1 ½ cups gluten-free all purpose flour
• ½ almond flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ teaspoon salt
• ½ cup dairy-free chocolate chips
What's your favorite muffin flavor?
Directions:
Preheat the oven to 350 Fahrenheit in line a muffin pan.
With an electric mixer, mash the bananas.
Add the melted dairy-free butter, brown sugar, white sugar, eggs, and vanilla extract.
Mix in the sourdough starter and dairy-free yogurt.
Add the gluten-free flour, almond flour, baking powder, baking soda, and salt.
Lastly, mix in the dairy-free chocolate chips.
Scoop the batter into the muffin pans and bake for 22-25 minutes, or until the muffins are cooked through.
Cool on a wire rack for the the fluffiest gluten-free, dairy-free banana muffins you'll ever make! Store in an airtight container at room temp for four days or in the fridge for a week.
