Not a lot of fat, not a lot of sugar, but a whole lot of wholesome flavor. The sourdough discard adds incredible texture and a slightly tangy flavor that balances the sweetness of the muffins.
Yields 12-14 muffins
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a muffin pan and spray with cooking spray.
Whisk the oil, applesauce, sugar, eggs, and vanilla in a large bowl. Add the bananas, sourdough starter, and soy milk and mix until combined. Add the flour, baking soda, baking powder, salt, and cinnamon and mix until incorporated. Don’t overmix.
Combine all ingredients in a small bowl.
Use a 1/3-cup measuring cup to fill the muffin cups. Sprinkle evenly with streusel. Bake for 22 minutes or until done. These muffins freeze well.
Notes:
If sourdough discard isn’t available, use sour soy milk: 1/2 tablespoon vinegar + 1/2 cup soy milk, combined and left to sit out for about half an hour.
Tips:
Baking muffins at a higher temperature and then lowering the temperature helps muffins rise beautifully and gives them that impressive coffee shop rounded top.
Notes:
Freeze the muffins in an airtight container for up to 2 months; thaw at room temperature before serving.
Description:
Food and Prop Styling by Shiri Feldman
Food Prep and Styling by Chef Suzie Gornish
Photography by Naftoli Goldgrab
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