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Sourdough Discard Banana Bread Muffins

Enjoy moist and flavorful banana muffins made with sourdough discard, perfect for using up overripe bananas.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Bananas
  • 3 medium over-ripe bananas
  • 1 egg egg
  • 1 tsp vanilla extract
  • 1/4 cup melted salted grass-fed butter
  • 1 cup coconut sugar
  • 1/4 cup maple syrup
  • 1/2 cup sourdough starter discard
  • 1.5 cups unbleached all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp pinch salt

Method
 

  1. Preheat oven to 375°F (190°C) and line muffin tins with liners.
  2. Mash bananas in a bowl until smooth.
  3. Add egg, vanilla, melted butter, coconut sugar, maple syrup, and sourdough discard; whisk until combined.
  4. Mix in flour, salt, baking soda, and baking powder until just combined.
  5. Divide batter into muffin tins and bake for 20-23 minutes until a toothpick comes out clean.
  6. Let cool for 10 minutes before serving.

Notes

Use ripe bananas for best flavor and sweetness.