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Sourdough Discard Banana Muffins

Sourdough Discard Banana Muffins
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Deliciously moist and naturally tangy, these Sourdough Discard Banana Muffins are a perfect way to use up your sourdough starter discard while enjoying a wholesome treat.

Ingredients

Scale
  • 1 cup sourdough starter discard
  • 1 cup mashed ripe bananas (about 2-3 bananas)
  • 1/2 cup sugar
  • 1 large egg
  • 1/4 cup vegetable oil
  • 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)
  • 1/2 cup chopped walnuts or chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together sourdough starter discard, mashed bananas, sugar, egg, vegetable oil, and vanilla extract until well combined.
  3. In a separate bowl, sift together the flour, baking soda, salt, and cinnamon.
  4. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix.
  5. Fold in walnuts or chocolate chips if using.
  6. Divide the batter evenly among the muffin cups, filling them about 3/4 full.
  7. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  8. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

For extra flavor, sprinkle some rolled oats or a cinnamon sugar topping before baking. These muffins freeze well and can be reheated for a quick breakfast or snack.

Find it online: https://seasonedrecipe.com/sourdough-discard-banana-muffins/