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Sourdough discard low iodine banana muffin, light and fluffy coming out of muffin tin

Low Iodine Banana Muffins (Dairy-Free, Sourdough Discard)

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Prep Time 20 minutes
Cook Time 20 minutes
Servings: 12
Course: Breakfast
Cuisine: American
Ingredients Equipment Method

Ingredients
  

Dry Ingredients
  • 3/4 Cup Organic White Flour You can use AP Flour, I Liker Sir Galahad
  • 1/4 Cup Organic Wheat Flour
  • 2 tsp Baking Powder Check labels
  • 1/2 tsp Baking Soda Check labels
  • 1 tsp Kosher Salt Must Check label to make sure the brand does not use iodine
  • 2 tbsp Organic Ceylon Cinnamon Use what you have for Cinnamon this is just my preference
  • 1 Cup Wheat Germ Check with Dr. and Label. Omit if not wanted
Wet ingredients
  • 8 tbsp Kentucky Lard - pure lard Can substitute coconut oil
  • 3/4 cup Organic White sugar
  • 1/4 cup Unsulfured molasses must be unsulfured for low iodine
  • 3 lrg Egg whites - the whites only no yolks on low iodine diet
  • 3 lrg Very ripe banana makes about one cup mashed
  • 1 tsp Vanilla extract measure with Love
  • 1 cup Sourdough discard about 250 grams, can be discard or bubbly

Equipment

  • 1 Mixing Bowl
  • 1 Set of measuring cups
  • 1 Set of Measuring Spoons
  • 1 Mixing Spoon
  • 1 Hand mixer optional

Method
 

  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 (or sift if you have a sifter) 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 :)