Sourdough Discard Muffins
Delicious muffins made using sourdough discard and ripe bananas, perfect for reducing waste and enjoying a sweet treat any time.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup sourdough discard
- 1 cup mashed ripe bananas
- 1/2 cup sugar
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- Optional: 1/2 cup walnuts or chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and prepare a muffin tin by greasing or lining it with liners.
- Combine the sourdough discard, mashed bananas, sugar, vegetable oil, eggs, and vanilla extract in a large bowl. Mix until everything is blended well.
- Whisk together the baking soda, baking powder, salt, and flour in another bowl.
- Gradually mix the dry ingredients into the wet mixture. Stir just until combined; don’t overmix.
- If you’re adding nuts or chocolate chips, gently fold them into the batter.
- Divide the muffin batter evenly among the muffin cups.
- Bake for 18-20 minutes or until a toothpick comes out clean when inserted.
- Let the muffins cool in the pan for a few minutes, then transfer to a wire rack. Enjoy them warm!
Notes
These muffins are perfect for breakfast or as a sweet snack. Consider serving with butter, honey, or fresh fruit.