Preheat Oven to 350°F (177°C) on convection (aka fan).
MIX DRY INGREDIENTS
In a medium bowl, sift together flours, starches, baking soda & baking powder.
185 g Crazy Good Gluten Free All-Purpose Flour, 7 g Baking Soda, 5 g Baking Powder
Whisk in chia seeds, psyllium husk, flax seeds, cinnamon, nutmeg & salt. Set aside.
5 g Chia Seeds, 5 g Psyllium Husk, 5 g Flax Seeds, 1/2 tsp Cinnamon, 1/4 tsp Nutmeg, 1/8 tsp Sea Salt
CREAM TOGETHER BUTTER & SUGAR
In the bowl of a stand mixer with a paddle (or hand held mixer) cream butter, sugar, vanilla & apple cider vinegar together.
60 g Cane Sugar, 85 g Butter, softened, 3 g Pure Vanilla Extract, 3 g Apple Cider Vinegar
COMBINE
Add dry ingredients to butter mixture. Mix on low with paddle attachment.
COMBINE WET INGREDIENTS
Using a hand held blender or food processor, blend together bananas & greek yogurt until smooth. Or use a potato masher to blend by hand.
2 large Bananas, 167 g Greek Yogurt (plain)
Add Sourdough Starter Discard to wet ingredient & gently stir (can also be active starter).
100 g Gluten Free Sourdough Starter
COMBINE WET & DRY INGREDIENTS
Add wet ingredients to dry ingredients in the stand mixer bowl. Mix on medium-high speed for 5-10 mins until smooth. OPTIONAL: Add chocolate chips or chunks & gently stir in.
REST
Let batter rest covered for 30 minutes. This is an important step! See notes.
BAKE
Line muffin tray with muffin cups. Scoop out batter into muffin cups filling each to the top. Bake on centre rack for 20-22 mins.
Let muffins cool completely in the muffin tray. This is essential as the muffins will continue to cook and firm up as they cool. If you find the muffins start to collapse while cooling, cook for an additional 2-5 mins next time.
Notes
For CRAZY GOOD GLUTEN FREE ALL PURPOSE FLOUR:
46g Sweet Rice Flour
37g Brown Rice Flour
37g Sorghum Flour
37g Potato Starch (not Potato Flour)
56g Tapioca Starch (aka Tapioca Flour)
FOR DAIRY FREE & VEGAN VERSION:
Substitutes:
Dairy free yogurt (e.g. oat or coconut yogurt - my recipe coming soon)
Dairy free butter or use light oil like avocado or melted coconut oil (decrease amount slightly with oil to 3/4 total = 64g)
CAN USE JUST FLAX OR CHIA SEEDS (I like to combo as each one lends different flavours & properties but you can just chose one or the other).REST TIME: Why 30 mins?This is an important step as the gluten free flours take time to absorb the liquids. If you skip this step your muffins may fall flat when cooling or be under cooked. Do not mix further after this rest as this will cause the batter to lose some of its leavening power!BAKE TIME: because every oven is different, you may need to increase your bake time slightly to ensure the muffins are cooked all the way through & that they don't collapse when cooling!
If you don't have a convection oven, you may need to increase the temp by about 25°F (15°C) or increase the bake time about 25% (4-5 mins or so).
Nutrition
Nutrition Facts
Gluten Free Sourdough Banana Muffins
Serving Size
1 muffin
Amount per Serving
Calories
210
% Daily Value*
Fat
7.7
g
12
%
Saturated Fat
4.4
g
28
%
Cholesterol
16
mg
5
%
Sodium
635
mg
28
%
Potassium
358
mg
10
%
Carbohydrates
33
g
11
%
Fiber
2
g
8
%
Sugar
9.5
g
11
%
Protein
3.2
g
6
%
Calcium
46
mg
5
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Please comment to let us know how you liked it!!