Sourdough Discard Banana Muffins
Deliciously moist banana muffins made with sourdough discard, perfect for reducing waste and enjoying a naturally tangy twist on a classic 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
- 3 ripe bananas, mashed
- 1/2 cup sugar
- 1/3 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together mashed bananas, sugar, vegetable oil, egg, and vanilla extract until well combined.
- Stir in the sourdough discard until incorporated.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined. Do not overmix.
- Fold in the chopped walnuts if using.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 20–25 minutes, or until a toothpick inserted into 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, sprinkle a little cinnamon or a crumb topping before baking. These muffins freeze well and make a great grab-and-go breakfast.
Find it online: https://delilita.com/sourdough-discard-banana-muffins/