Description
Delightful muffins that combine the tang of sourdough with the sweetness of ripe bananas, perfect for breakfast or a snack.
Ingredients
Scale
- 1 cup ripe bananas, mashed (approximately 2–3 bananas)
- 1/2 cup sourdough discard
- 1/3 cup melted butter
- 1/3 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- Optional: 1/2 cup chocolate chips or nuts
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
- Combine the mashed bananas, sourdough discard, melted butter, brown sugar, egg, and vanilla extract in a large bowl. Stir until well incorporated.
- Whisk together the baking soda, salt, and flour in a separate bowl. Then, gently fold the dry ingredients into the wet mixture until just combined.
- Fold in chocolate chips or nuts if desired.
- Pour the batter into the prepared muffin tin, filling each cavity about 2/3 full. Bake for approximately 18-20 minutes.
- Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack.
Notes
Store muffins in an airtight container at room temperature for up to 2 days. Freeze wrapped muffins for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: muffins, banana muffins, sourdough discard, baking, breakfast