Description
Delicious and easy Sourdough Discard Banana Muffins perfect for breakfast or a sweet snack.
Ingredients
Scale
- 1 cup sourdough discard
- 2 ripe bananas, mashed
- 1/3 cup sugar or honey
- 1/4 cup melted butter or oil
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- Optional: nuts or chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, combine the mashed bananas and sourdough discard.
- Mix in the sugar, melted butter, egg, and vanilla extract until smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- If desired, fold in nuts or chocolate chips.
- Fill the muffin cups about 2/3 full with batter.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Allow to cool before serving.
Notes
For best results, use very ripe bananas and fresh, bubbly sourdough discard. Do not overmix the batter.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
Keywords: sourdough, banana muffins, breakfast, snacks, baking