Sourdough Discard Banana Muffins

Deliciously moist banana muffins made with sourdough discard, perfect for breakfast or a snack.

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Prep Time 15

Cook Time 22

Total Time 37

Servings: 12 muffins

Course: Breakfast, Snack

Cuisine: American

Calories: 180

4 pieces ripe bananas Make sure they are very ripe for sweetness.
⅓ cup sourdough discard
½ cup sugar Adjust according to your preference.
⅓ cup vegetable oil
2 pieces large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour Can substitute with whole wheat flour for a healthier version.
1 teaspoon baking soda
½ teaspoon salt
to taste streusel topping (optional)

Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large bowl, mash the ripe bananas.
Mix in the sourdough discard, sugar, oil, eggs, and vanilla until well combined.
In another bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Fill the muffin cups about 2/3 full with the batter.
If desired, sprinkle the streusel topping on each muffin.

Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pan for a few minutes before transferring to a wire rack.

Serving: 1gCalories: 180kcalCarbohydrates: 29gProtein: 3gFat: 7gSaturated Fat: 1gSodium: 150mgFiber: 1gSugar: 10g

These muffins are best enjoyed warm. You can add nuts or spices for variation. Store in an airtight container for up to three days.

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