I’m always looking to add more whole grains and sourdough into our diets. I think milling soft white wheat for these muffins is just perfect. It has a nice crumb and soft texture and still has the whole grain. I added cottage cheese also for protein since these were a breakfast item.
I love using my freshly milled soft white wheat because it has less gluten. It works well for quick breads like these. I get lots of my grains from my friends at grainworks. If you don’t have any soft white wheat you can substitute any whole grain flour for it.
Sourdough Whole Grain Banana Muffins with Dark Chocolate
Benefits of sourdough added to whole grain soft white wheat.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup starter discard
- 1 1/2 cup honey
- 1 cup white sugar
- 8 bananas
- 6 eggs
- 1/2 cup cottage cheese
- 1 cup all purpose flour
- 7 cup freshly milled soft white wheat
- 2 tsp baking soda
- 2 tsp salt
- 1 1/2 cup coconut
- 2 cup quick oats
- 1 1/2 cup dark chocolate
Instructions
- Preheat the oven to 350F. Line 24 cupcake pans with liners and set aside.
- In a large bowl, combine butter, starter discard, honey and sugar. Using a hand mixer combine until mixed well.
- Add in cottage cheese and bananas and mix in. Add eggs one at a time, mixing just until combined.
- In another bowl, combine both flours, baking soda, salt, coconut and oats. Add to wet ingredients and gently combine with a spatula until combined.
- Add in dark chocolate and mix just until combined. Scoop into prepared pans.
- Bake muffins for 15-18 minutes or until the edges are golden brown.
Healthy and tasty. That’s my favourite place.
