Sourdough Discard Banana Muffins
These moist and flavorful banana muffins use sourdough discard for a subtle tang and extra texture, making them a perfect natural breakfast or snack option.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Snack
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 cup sourdough discard (unfed)
- 3 ripe bananas, mashed
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/3 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon ground 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, combine mashed bananas, sourdough discard, granulated sugar, brown sugar, vegetable oil, egg, and vanilla extract. Mix until smooth.
- In a separate bowl, whisk together flour, baking soda, salt, and cinnamon if using.
- Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Fold in walnuts or chocolate chips if desired.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For extra flavor, try adding a sprinkle of oats or a drizzle of honey on top before baking.
Find it online: https://grilldrip.com/sourdough-discard-banana-muffins/