Description
Make these sourdough discard banana muffins for a simple and flavorful treat.
Ingredients
Scale
- 1 cup sourdough discard
- 1 cup mashed ripe bananas
- 1/2 cup granulated sugar
- 1/4 cup melted butter
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
- In a large bowl, combine sourdough discard, mashed bananas, sugar, melted butter, egg, and vanilla extract. Mix well.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in chopped walnuts, if desired.
- Fill muffin liners about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Notes
- For extra flavor, add chocolate chips or spices like cinnamon or nutmeg.
- Store muffins in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg