Banana Pudding Sourdough Muffins

If you love the creamy sweetness of banana pudding and the tangy goodness of sourdough, this recipe is the perfect fusion for you! Making homemade muffins with kids is a fun learning activity and a great way to prepare a nutritious breakfast. You can even freeze extras and pack them as a go-to snack. Get out all your ingredients and measure each with your kids. Involve your kids as much as you can and encourage them to help clean up as you go. Using sourdough discard in this recipe  enhances the flavor and texture of these muffins. Let’s dive into how you can transform simple ingredients into a delightful treat.

Ingredients:
1 1/2 cups Kirkland Organic Unbleached Flour
1 package vanilla pudding mix
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup sourdough discard (fed or unfed)
1 egg, beaten
2 ripe bananas, mashed
1/2 cup brown sugar
1/3 cup coconut oil, melted
1/4 cup milk (or your choice of non-dairy milk)

Optional Add-Ins:
2 tablespoons chia seeds (for extra nutrition)
1/4 cup dark chocolate chips (for a touch of indulgence)

Instructions:

1. Preheat Your Oven: Set your oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease the cups.
2. Mix Dry Ingredients: In a large bowl, whisk together the whole wheat flour, all-purpose flour, vanilla pudding mix, baking soda, cinnamon, and salt.
3. Combine Wet Ingredients: In a separate bowl, mix the sourdough discard, beaten egg, mashed bananas, brown sugar, melted coconut oil, and milk until smooth.
4. Bring It All Together: Gradually fold the wet ingredients into the dry ingredients. Stir until just combined – avoid overmixing to ensure fluffy muffins. If you’re using chia seeds or chocolate chips, gently fold them in at this stage.
5. Fill the Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
6. Bake: Place the muffin tin in the oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Cool and Enjoy: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
8. Notes:
9. Storage: Store muffins in an airtight container at room temperature for up to 3 days or freeze them for longer storage.
10. Make It Your Own: Experiment with add-ins like nuts, dried fruit, or shredded coconut to customize these muffins to your taste.

These Banana Pudding Sourdough Muffins are perfect for breakfast, a midday snack, or dessert. The sourdough discard adds a subtle tang that beautifully complements the sweetness of the bananas and vanilla pudding. Happy baking!