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:
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WElcome!I am a homemaker and Home Educator of our four children at Soaring Pine Private Academy. Gratitude fills my heart for each day that God blesses me with my sweet family. I invite you to explore my blog, where I share our homeschooling adventures from our home nestled in the woods, along with delightful recipes and more!
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