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Parve
Easy
12 Servings
Allergens 
1 Hour
Diets
Not a lot of fat, not a lot of sugar, but a whole lot of wholesome flavor. The sourdough discard adds incredible texture and a slightly tangy flavor that balances the sweetness of the muffins.
Yields 12-14 muffins
1/4 cup oil, such as Manischewitz Grapeseed Oil
1/4 cup Gefen Unsweetened Applesauce
1/3 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
2 large ripe bananas, mashed (about 1 cup)
1/2 cup sourdough starter discard (or 1/2 tablespoon vinegar + 1/2 cup soy milk) (See note)
1/4 cup soy milk
1 and 2/3 cups 80% whole wheat flour, such as Shibolim
1/2 teaspoon baking soda
1/2 teaspoon baking powder
scant 1/2 teaspoon salt
1 teaspoon Gefen Cinnamon
1/3 cup chopped walnuts
1 tablespoon oil, such as Manischewitz Grapeseed Oil
1 tablespoon brown sugar
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a muffin pan and spray with cooking spray.
Whisk the oil, applesauce, sugar, eggs, and vanilla in a large bowl. Add the bananas, sourdough starter, and soy milk and mix until combined. Add the flour, baking soda, baking powder, salt, and cinnamon and mix until incorporated. Don’t overmix.
Combine all ingredients in a small bowl.
Use a 1/3-cup measuring cup to fill the muffin cups. Sprinkle evenly with streusel. Bake for 22 minutes or until done. These muffins freeze well.
Food and Prop Styling by Shiri Feldman
Food Prep and Styling by Chef Suzie Gornish
Photography by Naftoli Goldgrab
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