Description
Make these easy sourdough discard banana muffins for a tasty treat. This recipe is simple, quick, and perfect for using up your sourdough discard.
Ingredients
Scale
- 1 cup sourdough discard
- 1 cup mashed ripe bananas (about 2–3 bananas)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 cup melted butter
- 1 teaspoon vanilla extract
- 1 egg
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Optional: 1/2 cup chocolate chips or chopped nuts
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, combine the sourdough discard, mashed bananas, granulated sugar, brown sugar, melted butter, vanilla extract, and egg. Mix well.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- If desired, fold in chocolate chips or chopped nuts.
- Fill each muffin liner about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For best results, use ripe bananas with brown spots.
- If you don’t have brown sugar, you can use all granulated sugar.
- Store muffins in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg