Sourdough Discard Banana Muffins
These moist and flavorful banana muffins use sourdough discard to add a unique tang and boost natural fermentation, making them a delicious and sustainable treat.
- 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 sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, combine the sourdough discard, mashed bananas, sugar, vegetable oil, eggs, and vanilla extract. Mix until smooth.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For extra texture and flavor, try adding 1/2 cup chopped walnuts or chocolate chips to the batter before baking.
Find it online: https://mommiesmore.com/sourdough-discard-banana-muffins/