Grow Well. Eat Well

Sourdough Discard Banana Wheat Germ Muffins Low Iodine

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by

Erin
in

Adapted from Little Spoon Farm for our low-iodine diet with regular diet substitutions. Still an amazing muffin, they do not last in the kitchen. PS I am not a dietitian or a dr. These are just my experiences, please consult your dr if on a low iodine diet.

I do NOT earn commission on any of these links. I am sharing what has worked on our diet for cancer radiation treatment. We loved this one so we still make this recipe as we love it!

A delightful sourdough discard banana muffin recipe featuring wheat germ (instead of nuts) and loaded with ripe bananas! You’ll appreciate how soft these are, with a touch of crispness on top from the addition of bakers’ molasses (Low iodine option). They’re perfect for making ahead for busy mornings!

Baked sourdough discard banana muffin out of aluminum muffin tin
Sourdough Banana Wheat Germ Discard Muffins

Sourdough Discard Banana Wheat Germ Muffins

Serving Size:
12
Time:
40 min
Difficulty:
Easy

Wet Ingredients

  • 8 tablespoons (113 g) Kentucky Lard, Or unsalted butter melted
  • 3/4 cup (150 g) Organic White Sugar
  • 1/4 cup Unsulfered bakers’ molasses(50 grams) (sub 200 grams of brown sugar for the white sugar and molasses if you are not low iodine)
  • 3 Large egg whites, (or 2 large eggs if not restricted)
  • 3 (350 g) very ripe bananas about 1 cup, mashed – the bananas were about the length of my hand and weighed the 350 grams
  • 1 teaspoon (5 g) vanilla extract (measure with Love)
  • 1 cup of Sourdough discard, new or saved about 250 grams

Dry Ingredients

  • 3/4 cups (180g) Organic all-purpose flour ( I like Bob’s Redmill or Sir Galahad Non GMO Milled in USA non Bromated)
  • 1/4 Cup (60g) Organic Wheat Flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon (5 g) Kosher salt
  • 2 tablespoons Organic Pure Ceylon Cinnamon (measure to taste I love Cinnamon)
  • 1 cup (75 g) Organic Wheat Germ

Directions

  1. Preheat oven to 350°F (176°C) lightly grease a 12-count muffin tin or use a liner of your choice. (mine made a baker’s dozen)
  2. Whisk dry ingredients: the 2 flours, wheat germ, cinnamon, salt, baking powder, and baking soda together in a bowl and put it aside.
  3. Utilize a different bowl for wet ingredients, use a fork to squash the bananas until smooth.
  4. Melt the lard or butter in a mixing bowl or use a pan on the stove let it cool a bit.
  5. Add remaining Wet ingredients to mashed banana: the egg whites, cooled lard, sourdough discard, and vanilla extract and mix until combined.
  6. Add the wet ingredients to the dry ingredients and mix until just combined. (Do not over mix!) It will be thick.
  7. Bake for 20-25 minutes (check at 15min) or until a toothpick inserted into the center comes out clean. Transfer to cooling rack. When cool they pop right out of the tin if it is greased 🙂

I hope the Sourdough discard muffins turn out great, let me know in the comments how it goes!

bakers dozen wet muffins from bloom and peck
muffin tin full and ready to go into the oven, sourdough discard banana low iodine muffin
scooping banana muffin batter into tin

Comments

One response to “Sourdough Discard Banana Wheat Germ Muffins Low Iodine”

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