Description

A moist, tender muffin made with sourdough discard and ripe bananas, offering a tangy-sweet flavor with a fluffy texture. Perfect for breakfast, brunch, or a snack, and customizable with add-ins like nuts or chocolate chips.

Ingredients

Scale

2 cups all-purpose flour
1 tsp salt
1 tsp baking soda
1/2 cup sourdough discard
2 ripe bananas, mashed (about 1 cup)
1/2 cup granulated sugar
1/4 cup vegetable oil
2 large eggs
1 tsp vanilla extract

Instructions

Step 1: Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
Step 2: In a large bowl, whisk together the flour, salt, and baking soda.
Step 3: In a separate bowl, combine the sourdough discard, mashed bananas, sugar, vegetable oil, eggs, and vanilla extract until well mixed.
Step 4: Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix.
Step 5: Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Step 6: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Feel free to add 1/2 cup chopped walnuts or chocolate chips to customize your muffins. Store in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.

Prep Time: PT15M
Cook Time: PT30M
Category: Breakfast
Cuisine: American

Keywords: fluffy sourdough banana muffins, easy recipes, healthy breakfast, sourdough discard