...
Go Back
Close-up of sourdough banana muffins on a light grey plate.

Irresistible Sourdough Discard Banana Muffins

These sourdough discard banana muffins are a delicious and easy way to use up your sourdough discard. They're moist, flavorful, and perfect for breakfast or a snack!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 cup ripe bananas, mashed
  • 1/2 cup sourdough discard, unfed
  • 1/4 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips or chopped nuts Optional

Method
 

  1. Preheat oven to 375°F (190°C). Line muffin tin.
  2. Mash bananas, add discard, oil, sugars, egg, and vanilla. Mix well.
  3. Whisk flour, baking soda, cinnamon, and salt.
  4. Fold dry into wet ingredients until just combined.
  5. Fold in chocolate chips or nuts, if using.
  6. Divide batter among muffin cups, filling 2/3 full.
  7. Bake for 18-22 minutes, until toothpick comes out clean.
  8. Cool in tin, then transfer to wire rack.

Notes

For extra flavor, add a streusel topping before baking.