Banana Zucchini Sourdough Muffins

I heard your kids won't eat their vegetables?

You might like this recipe then!

Oh yeah, I will leave out my long story about how my child refused to eat vegetables until I made these and now the world is a beautiful, wonderful place filled with zero problems. So, here is to a simple recipe page, with a relatively simple recipe, that's relatively simple to follow.

Yields: approximately 30 regular sized muffins

Ingredients:

400 grams sourdough starter or discard

400 grams einkorn flour (you can use any kind you like, but we wanted to get the most nutrition out of this as we could)

200 grams pure maple syrup

6 very ripe bananas mashed

2 zucchini shredded

4 eggs

40 grams flaxseed meal

1 tsp salt

2 tsp baking powder

2 tsp baking soda

a dash or two of cinnamon

a splash of vanilla extract

Process:

combine all of your dry ingredients in a large mixing bowl

combine all of your wet ingredients in a mixing bowl (including bananas and zucchini)

then add the dry ingredients to your wet ingredients and work them together

Preheat your oven to 400 degrees Fahrenheit

fill your muffin tray with your desired muffin liners, then fill them up with the batter

Bake them for 10 minutes at 400 degrees, then lower temp to 350 degrees and bake an additional 20 minutes (you know your oven better than I do, so start keeping an eye on them to make sure they don't get too dark)

The muffins freeze incredibly well, so this large batch is perfect for weekly prepping.

**If you wish to get more of the sourdough benefit, you can ferment the batter in your fridge up to 3 days, however, they are likely not going to rise as much as they would if you bake them straight away.