Description
These Fluffy Banana Sourdough Muffins combine the cozy sweetness of ripe bananas with the subtle tang of sourdough discard for an irresistibly soft and moist muffin. Perfect for using up overripe bananas and leftover starter, they offer a tender crumb, golden tops, and rich flavor without requiring extra sugar. Easy to prepare with simple pantry staples and wholesome ingredients, these muffins make a delightful breakfast or snack any time of day. With sustainability in mind, they transform kitchen leftovers into a delicious treat that stays moist for days.
Ingredients
Instructions
1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
2. In a large bowl, whisk together the mashed bananas, eggs, sourdough discard, brown sugar or maple syrup, oil, and vanilla extract until smooth.
3. In a separate bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt.
4. Pour the dry ingredients into the wet ingredients and gently fold with a spatula until just combined, being careful not to overmix.
5. Fold in any optional add-ins like chocolate chips or chopped nuts.
6. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
7. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: breakfast
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 muffin
Keywords: banana sourdough, banana discard, sourdough muffins, banana muffins, discard recipe, breakfast muffins, fluffy muffins