Another sourdough recipe to add to the digestive health collection.
In every way, as I'm cooking I try to find the functioning food to service the function of the body I wish to employ. In many of my "kid friendly" foods, its simply looking for a way to administer as much nutrition as possible in as tasty a package as possible.
Banana bread is a fave of my family's, but muffins are a great grab and go food, which we seem to be doing a lot lately. If I freeze them, my husband will even pop one out of the freezer, set it on his dashboard, and by the time he gets to his jobsite, it's thawed and toasty.
If you haven't heard why we are running a series on sourdough, find that blog post here.
If you've been trying them right along side of us, great! Fire up the ovens, it's time for another!
Gluten Free Banana Nut Muffins
1/2 c sourdough starter ( if you haven't discovered sourdough starter yet, or if you're just joining us, find that blog recipe here)
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 cup water
1/2 c applesauce or agave
1 banana mashed
1 c banana flour
1/2 c gluten free blend
1 c pecans
Mix with a rubber spatula all of the wet ingredients. Then add the dry, folding over. Fold in the pecans if desired.
Bake At 375 for 15-20 minutes until golden brown. Best when served fresh out of the oven. Makes 10-12 muffins