Are you tired of tossing out your sourdough discard? Transform it into something delightful with these Sourdough Discard Banana Muffins! Imagine biting into a warm, fluffy muffin that perfectly blends the tangy notes of sourdough with the sweet, comforting flavor of ripe bananas. Not only is this recipe a delicious way to reduce food waste, but it also comes together in just 30 minutes! Whether you're enjoying them for breakfast or as a snack, these muffins are sure to become a favorite in your household. Ready to indulge in a treat that's both scrumptious and sustainable? Let's dive into the recipe!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup sourdough discard
- 1/2 cup sugar
- 1/3 cup melted butter
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ripe bananas, mashed
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup all-purpose flour
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, combine the mashed ripe bananas, sourdough discard, sugar, melted butter, egg, and vanilla extract. Whisk together until well combined and smooth.
- In a separate bowl, sift together the all-purpose flour, baking soda, and salt. This helps prevent lumps and ensures even distribution of leavening agents.
- Gently fold the dry ingredients into the wet mixture, stirring just until combined. Be careful not to overmix, as this can result in tough muffins.
- Use a cookie scoop or spoon to divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full.
- Optional: Sprinkle the tops with additional sugar or add chopped nuts if desired for extra texture and flavor.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Tips
- Choose Ripe Bananas: The riper the bananas, the sweeter and more flavorful your muffins will be. Look for bananas with plenty of brown spots for the best results.
- Don’t Overmix: When combining the wet and dry ingredients, stir just until everything is moistened. Overmixing can lead to dense muffins, so be gentle!
- Customize Your Muffins: Feel free to add in extras like chopped nuts, chocolate chips, or spices such as cinnamon for an extra flavor boost. Just remember to adjust the total mix-ins so the batter doesn’t overflow.
- Check for Doneness: Ovens can vary, so start checking your muffins a couple of minutes before the suggested baking time. A toothpick inserted into the center should come out clean for perfectly baked muffins.
- Storage: To keep your muffins fresh, store them in an airtight container at room temperature for up to three days, or refrigerate them for up to a week. You can also freeze them for longer storage—just thaw and enjoy!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 32g
Protein: 4g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 40mg
