I made them this morning being mindful to stir in more flour initially. I use a thicker starter anyway and store bought 100% hard red flour. I added a little more than 1 1/2 cups flour to my batter. After the souring I chose to use only one egg and added a large grated carrot. My muffins had nice rise, delicious taste, and a perfect texture.
1/2 cup sourdough starter (fed in the previous 12 hours)
1 cup coconut milk (or milk of your choice)
1 cup plus MORE of whole wheat flour
1/2 cup old fashioned oats
1 teaspoon vanilla
2 teaspoons cinnamon
1/2 teaspoon sea salt
1/3 cup butter or coconut oil
1/4 cup raw sugar (rapadura or coconut sugar)
1 cup mashed ripe bananas
1 cup blueberries
1/2 cup chopped pecans or other
1 teaspoon baking soda
1/2 teaspoon baking powder
butter or coconut oil for greasing baking dish
In a large bowl, stir together 1/2 cup sourdough starter and 1 cup coconut milk. Add in the oats and stir until oats are wet. Add in 1 cup of whole wheat flour, stir well and add more if needed. Your dough should be wet, sticky, and thick. Cover and set aside to sour for 8 or more hours.
8 or more hours later…
Preheat oven to 375 degrees Fahrenheit. Grease your muffin pans or bread pans with butter. Set aside.
In a small bowl whisk together eggs, melted butter, sweetener, vanilla, cinnamon and sea salt. Pour into the soured batter and stir with a wooden spoon, gently mix until incorporated. (Note from creator: It is important to break up as much of the soured batter as you are able. This will give you a deliciously tender and moist muffin. Bits of batter that have not been broken up will be a different texture (more firm) and a different color (lighter) than the rest of your muffin. The taste, however, will not be affected.)
Gently stir in mashed bananas & blueberries (or hold the blueberries and sprinkle them on top of the batter after you’ve poured them into your pans… that way they won’t fall to the bottom). Mix in the baking powder & baking soda into the batter. Quickly and carefully stir to incorporate. Spoon into prepared muffin tins or pour into your 8″ or 9″ baking pans. Top with chopped pecans or your choice of nuts.
Bake for 15 to 25 minutes (it took about 10 minutes longer because I am in higher altitude) or until a toothpick inserted in a center comes out clean. Remove from oven and leave to cool for about 10 minutes before serving it topped with butter and honey… with fried eggs on the side!
These guys freeze great and store well in a sealed container on the counter or refrigerator for up to a week!