Blueberry Banana Nut Muffins/Bread using sourdough discard

Ingredients:

• 1 and 1/2 cups all purpose flour

• 2 tsp baking powder

• 1/2 tsp salt

• 1 egg (whipped)

• 1/3 cup butter

• 1/2 cup sourdough discard

• 3/4 cup fresh blueberries

• 1 banana

• 1/2 cup chopped walnuts

What do you need

• Large mixing bowl

• Small microwave safe bowl

• Whisk (or fork will work)

• Flexible spatula (silicone works well)

• Muffin tin, loaf pans or round cake molds.

• Small cutting board

• Sharp knife

• Cooking spray, oil, butter or parchment paper to coat bottom of the cooking pan.

• Sourdough discard (buy this amazing organic 900

Instructions:

1. Add flour, salt, baking powder to large mixing bowl and whisk til thoroughly mixed.

2. Soften butter in a small microwave safe bowl (~10-20 seconds in microwave) and pour into the large mixing bowl. Using a spatula, scrape the microwave safe bowl to get as much as you can of the butter into the large mixing bowl.

3. Crack the egg into the same microwave safe bowl. Usjng the same whisk as earlier,, whisk the egg for about 20 seconds then add to the large mixing bowl. (A fork can be used instead to mix the egg)

4. Peel and add one banana to the microwave safe bowl ( The peel should be between yellow and brown). Mash it with a fork before using the spatula to add to the large mixing bowl.

5. Add the sourdough discard to the large mixing bowl.

6. Once you've added the butter, egg, banana and sourdough discard then mix all the ingredients together til you have a consistent batter consistency.

7. Chop up walnuts and add to large mixing bowl.

8. Rinse blueberries, inspect for freshness and fill measuring cup. Pour into large mixing bowl.

9. Stir the batter one last time gently and just enough to ensure the walnuts and blueberries are evenly spread throughout the batter.

10. Get the muffin tin, loaf pans or cake pan.

11. Spread butter, oil or spray oil to the pan. (Optional - Add parchment paper to bottom of pan)

12. Cook at 400 degrees for 20-25 minutes. (2 bread loaves, 2 cake rounds, muffin tin filled 2/3 full with batter)

13. Check for light browning on top and firm top of loaf. Use a toothpick, knife or fork to check the center. Of it comes out clean it is ready.

BULK AND BAKING SUPPLIES: Having a sourdough starter can be an amazing investment improving your gut biome and confidence in baking. Getting bulk supplies makes the process easier and more cost effective ensuring you can always make baked goods at a moments notice. I also have recommendations for items that will make life easier for your in the kitchen and in life with high quality products that help you save.

• 900 year old organic sourdough starter

• 25 lb bag of organic, non gmo, unbleached flour

• 10 lbs Organic Mineral Salt

• 14oz Bob’s Red Mill Baking Powder

• Pyrex mixing bowl set (non porous, dishwasher and microwave safe materials)

• Commercial Grade Silicone Spatulas Heavy Duty

• Danish whisk (easier to clean and great for using with sourdough baking)

• Refillable cooking spray bottle amber glass (refill yourself, protected from light and save)

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Keywords

Banana Nut Bread with Blueberries

Sourdough discard recipes

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