Sourdough Discard Banana Muffins
These tender, moist muffins make the best use of ripe bananas and sourdough discard for a delicious no-waste breakfast treat.
Ingredients
Wet Ingredients
- 1 cup sourdough discard (unfed or fed)
- 1 cup mashed ripe bananas (about 2–3 medium) Use very ripe bananas for best flavor.
- 2 large eggs
- 1/3 cup melted butter (or neutral oil) Coconut oil or vegetable oil can be used for a dairy-free option.
- 1 tsp vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar Add extra sugar if discard is very sour.
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon (optional)
Add-ins & Toppings
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup chocolate chips (optional)
- Coarse sugar or thin banana slices for topping (optional)
Instructions
Preparation
- Preheat oven to 375°F and line a 12-cup muffin tin with liners or grease well.
- In a bowl, mash bananas until smooth; whisk in sourdough discard, eggs, melted butter, and vanilla until combined.
- In a separate bowl, whisk together flour, sugar, baking soda, baking powder, salt, and cinnamon.
- Fold the dry ingredients into the wet mixture just until combined; stir in nuts or chocolate chips if using.
- Divide batter evenly among muffin cups, filling about 3/4 full; top with a sprinkle of coarse sugar or banana slices if desired.
Baking
- Bake 18–22 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool in the pan for 5 minutes, then transfer muffins to a rack to cool completely.
Notes
Store cooled muffins in an airtight container at room temperature for 2 days or freeze for up to 3 months. Avoid overmixing once you add dry ingredients.