Sourdough Discard Banana Bread Muffins
Enjoy moist and flavorful banana muffins made with sourdough discard, perfect for using up overripe bananas.
Ingredients
Method
- Preheat oven to 375°F (190°C) and line muffin tins with liners.
- Mash bananas in a bowl until smooth.
- Add egg, vanilla, melted butter, coconut sugar, maple syrup, and sourdough discard; whisk until combined.
- Mix in flour, salt, baking soda, and baking powder until just combined.
- Divide batter into muffin tins and bake for 20-23 minutes until a toothpick comes out clean.
- Let cool for 10 minutes before serving.
Notes
Use ripe bananas for best flavor and sweetness.