Description
Moist, tender, and subtly tangy muffins made with overripe bananas and sourdough discard. Perfect for breakfast, snacks, or brunch.
Ingredients
Scale
- 2 cups mashed overripe bananas (2–3 bananas)
- 1/2 cup sourdough discard
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 cup packed brown sugar
- 1/4 cup melted unsalted butter
- 1 large egg
- 1 tsp vanilla extract
- Optional: 1/2 cup walnuts, chocolate chips, or dried fruit
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin.
- Mash bananas and mix with sourdough discard, melted butter, egg, brown sugar, and vanilla.
- Combine flour, baking soda, baking powder, salt, and cinnamon in a separate bowl. Fold into wet ingredients.
- Add optional mix-ins and scoop batter into muffin cups, filling 3/4 full.
- Bake 20–25 minutes or until a toothpick comes out clean. Cool on a wire rack before serving.
Notes
Muffins stay fresh up to 3 days at room temperature or freeze for up to 2 months.
- Prep Time: 10 mins
- Cook Time: 25 mins
Nutrition
- Serving Size: 12 muffins