Sourdough Discard Banana Muffins
These moist and tender banana muffins are a delicious way to use up your sourdough discard. Lightly sweet with a subtle tang from the discard, they’re perfect for breakfast or a snack. The optional cinnamon-sugar crumb topping adds a delightful crunch and extra sweetness. Quick to make and freezer-friendly, these muffins will become a household favorite!
Ingredients
- 4 ripe bananas mashed (Approximately 1 ¾ cups)
- ½ cups oil such as avocado canola or vegetable
- ¼ cups unsalted butter melted and slightly cooled
- ½ cups granulated sugar
- ¼ cups brown sugar
- 2 eggs
- 2 teaspoons vanilla
- ½ cups sourdough discard
- 1 ¾ cups all purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoons salt
(Optional) Topping:
- ¼ cups unsalted butter
- ¼ cups granulated sugar
- ¼ cups brown sugar
- ⅓ cups all purpose flour
- 1 teaspoon cinnamon
- ⅛ teaspoon of salt
Instructions
- Preheat the oven to 350℉ (177℃)
- In a large mixing bowl, add the 4 bananas and mash them.
- Add the oil, melted butter, granulated sugar, and brown sugar, and mix until combined.
- Add the eggs, one at a time and mix until incorporated.
- Add vanilla extract and sourdough discard.
- Mix the dry ingredients: flour, baking powder, baking soda, and salt in a small bowl.
- Add the mixed dry ingredients to the large bowl and mix until just combined. Do not over-mix.
- *Note: Over-mixing will make the muffins dense and chewy instead of soft and fluffy.
- Prepare the muffin tins with muffin liners and add the batter until the liners are ¾ full. *Note: An ice cream scoop can make adding the batter to the liners easy and even.
- Sprinkle the crumbs onto the tops of the muffins if you choose to.
- Place the muffins in the oven at 350 degrees oven for 15 minutes.
- Allow the muffins to cool for 5-10 minutes
Topping:
- In a small bowl, mix granulated sugar, brown sugar, flour, cinnamon and salt.
- Cut the butter into small cubes and mix into the dry mix with a pastry cutter until it becomes coarse crumbs. *Note: You can also use a fork or your hands if you don’t have a pastry cutter
Nutrition
Serving: 1muffinCalories: 222kcalCarbohydrates: 30gProtein: 2gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 29mgSodium: 80mgPotassium: 145mgFiber: 1gSugar: 16gVitamin A: 181IUVitamin C: 2mgCalcium: 26mgIron: 1mg
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