½cupgluten-free sourdough starterlively or discard
¼cupfiltered water
Fold-ins
½cupblueberriesfresh or frozen
Instructions
Pre-heat oven to 350ºF/180ºC. Place unbleached liners in muffin pan.
In a large mixing bowl, add the dry ingredients: flours, baking soda, baking powder, salt and cinnamon.
In another bowl, add the ripe bananas and mash them.
Add the rest of the wet ingredients: egg (if using), coconut oil, maple syrup, vanilla extract, lemon juice or apple cider vinegar, sourdough starter and water. Mix until thoroughly combined.
Slowly add the mixed wet ingredients to the dry ingredients. Mix thoroughly.
Carefully fold in the blueberries.
Scoop the mixture into the muffin pan, distributing evenly.
Place pan into oven and bake for 25 minutes.
Once done, let sit for about 10 minutes, then place muffins on a rack to cool completely.
Notes
For mini muffins, bake for 12-15 minutes. Makes 36 mini muffins.
You can substitute arrowroot starch for the cassava flour, but note that the crumb would not be the same.
For a vegan option, you may omit the egg entirely.