Sourdough Discard Banana Muffins
Deliciously moist and naturally tangy, these Sourdough Discard Banana Muffins transform leftover starter into a flavorful breakfast or snack option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Snack
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 cup sourdough discard
- 2 ripe bananas, mashed
- 1/2 cup brown 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 ground cinnamon (optional)
- 1/2 cup chopped walnuts or chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, combine the sourdough discard, mashed bananas, brown sugar, melted butter, egg, and vanilla extract. Mix until smooth.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- If desired, gently fold in walnuts or chocolate chips.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- 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 flavor boost, sprinkle some coarse sugar on top before baking or add a handful of blueberries to the batter.