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.
Gluten Free Banana Nut Muffins
2 eggs
1/2 cup sourdough starter
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup water
1/2 cup applesauce or agave
1 banana mashed
1 cup banana flour
1/2 cup gluten-free blend
1 cup 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.
