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Sourdough Discard Banana Muffins

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

Ingredients

Scale
  • 1 cup sourdough starter discard
  • 2 ripe bananas, mashed
  • 1/2 cup 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)
  • 1/4 cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, combine the sourdough starter discard, mashed bananas, sugar, melted butter, egg, and vanilla extract. Mix until well blended.
  3. In a separate bowl, whisk together the flour, baking soda, salt, and optional cinnamon.
  4. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
  5. Fold in the chopped nuts if using.
  6. Divide the batter evenly among the muffin cups, filling them about 2/3 full.
  7. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
  8. Remove from the oven and let cool for 5 minutes before transferring to a wire rack to cool completely.

Notes

For a special twist, sprinkle the tops with a little brown sugar before baking for a crunchy, caramelized crust.

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