Ingredients
Wet Ingredients
- 1 cup sourdough discard Fresh or active sourdough discard works best
- 1 cup ripe bananas, mashed Use very ripe bananas for best sweetness
- 1/2 cup sugar or honey Adjust sweetness to preference
- 1/2 cup milk (or dairy alternative) Can use any type of milk based on preference
- 1/4 cup vegetable oil or melted butter For a richer flavor, use butter
- 2 large eggs Can substitute with flaxseed or chia egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup oats Rolled oats recommended
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Optional Add-ins
- 1/2 cup nuts or chocolate chips Optional for added flavor and texture
Method
Preparation
- Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
- In a large bowl, mix the sourdough discard, mashed bananas, sugar, milk, oil, and eggs until well combined.
- In another bowl, combine the oats, baking soda, baking powder, salt, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If desired, fold in nuts or chocolate chips.
- Divide the batter evenly into the prepared muffin tin.
Baking
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly before removing from the muffin tin. Enjoy warm for breakfast or a snack!
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 29gProtein: 4gFat: 6gSaturated Fat: 1gSodium: 120mgFiber: 2gSugar: 7g
Notes
Store in an airtight container. At room temperature, they last for about 2-3 days. Refrigerate for up to a week or freeze for up to three months. Reheat in the microwave for a few seconds.
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