Protein Banana Muffins using sourdough discard

Not all snacks have to be super sweet with an overflowing amount of chocolate chips. Homemade snacks are our family’s flex because we control the sugar. Even healthy snacks can have high amounts of sugar. The way they get away with not listing sugar as the first ingredient on the ingredient list is to add up to three or four kinds of sugar. Maple syrup, rice syrup, date syrup, cane sugar, and honey are all healthier options, but when all of them are on a the ingredient label then you know there is too much sugar for one snack. I also like to increase the protein in an sweet treat so that my children and myself feel satiated after snacking. Remember, snacking should be a fuel source, not just a sweet treat.

We love these protein banana muffins paired with eggs for breakfast or as a mid morning snack during school.

Sourdough Discard Protein Banana Muffins

1/2 cup unsalted butter, melted

3/4 cup dark brown sugar

2 large eggs

3 ripe bananas, mashed

3 tablespoons sour cream

1 teaspoon vanilla extract

1/2 cup sourdough starter discard

2 cups flour ( I used Organic King Arthur)

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon sea salt

4 scoops Naked Whey (Unflavored)

Preheat the oven to 350 and line muffin pan. Makes 12-15

Melt butter in a medium pot.

Take off the heat and add the brown sugar, vanilla, sour cream, sourdough discard, and eggs. Adding eggs last so the mixture has cooled in time so the eggs do not cook.

In a mixing bowl, whisk together the flour, salt, baking powder, protein powder and baking soda.

Mash the bananas with a fork until they are smooth and free of lumps and add to the wet ingredients.

Combine the wet ingredients to the dry ingredients and mix with a wooden spoon just until combined.

Fill the muffin cups 1/3 of the way full and bake for 18-20 minutes.

Serve warm with a quality grass fed butter.