Sourdough Discard Banana Muffins
Delight in moist and flavorful banana muffins made with tangy sourdough discard, perfect for a wholesome breakfast or snack.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 cup sourdough discard
- 2 ripe bananas, mashed
- 2 large eggs
- 1/2 cup sugar
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon cinnamon (optional)
- 1/2 cup chopped walnuts or chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix sourdough discard, mashed bananas, eggs, sugar, melted butter, and vanilla extract until combined.
- In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
- Gradually add dry ingredients to the wet mixture and stir gently until just combined.
- Fold in walnuts or chocolate chips if using.
- Divide batter evenly among muffin cups, filling about 3/4 full.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
For a dairy-free option, substitute melted butter with coconut oil. Serve warm with a smear of butter or your favorite nut butter.
Find it online: https://auntyspices.com/sourdough-discard-banana-muffins/