Sourdough Discard Banana Muffins
These moist and flavorful banana muffins use sourdough discard to add a subtle tang and extra texture, making them a perfect breakfast or snack option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 cup sourdough discard
- 3 ripe bananas, mashed
- 1/2 cup sugar
- 1/4 cup melted butter
- 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 cinnamon (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, combine mashed bananas, sourdough discard, sugar, melted butter, egg, and vanilla extract; mix well.
- In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, folding gently until just combined.
- Divide the batter evenly into the muffin cups.
- Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For an extra crunch, sprinkle chopped walnuts or pecans on top before baking. These muffins also freeze well for up to 2 months.
Find it online: https://foodnarrative.com/sourdough-discard-banana-muffins/