The Best Sourdough Discard Banana Muffins

Sourdough discard banana muffins utilize sourdough discard to create a scrumptious treat. These muffins are easy to whip up from scratch, combining the naturally tangy flavor of sourdough discard with the sweet taste of bananas. The result is a moist, fluffy texture and a nuanced flavor profile that sets them apart from traditional banana muffins. Ideal for breakfast or as a snack, they are a perfect example of how kitchen creativity can lead to delicious treats.

If you're new to baking, muffins are a great food to start with. They usually don't require any fancy equipment, any hard-to-find ingredients, or any advanced skills. There are a ton of flavors and so many ways to make them healthier. A food that would boost your confidence as a beginner baker.

These discard muffins are a great healthy snack or grab-and-go breakfast! What better way to use up your sourdough discard than to turn it into something easy and delicious? It's a great way to use up those bananas that are turning brown on your counter, too.

My kids love to help me make these and they love to help me eat them, too. They are definitely healthier than most prepackaged muffins you can buy. Nothing artificial, no dyes, made right in your kitchen! It's nice knowing what's actually in your food.

Playing around with sourdough discard are some of my favorite recipes to create. It seems like always have extra that I'm trying to use up.

These don't keep for very long in our house but if you need to store them you can put them in an airtight container, and they should be fine sitting on your counter for 3-4 days. If you live somewhere really hot you might want to store them in the refrigerator.

Equipment

• Mixing bowl
• Spatula
• A fork
• Muffin tray like this
• Muffin liners like these

Ingredients:

• 3-4 overripe bananas
• 1 egg
• ¼ Cup avocado oil
• ½ Cup maple syrup
• ⅓ Cup unsweetened almond milk
• ¼ Cup sourdough discard
• 1 tsp vanilla extract
• 2 TBSP almond butter- optional
• 1 ¼ Cup all purpose flour
• 1 Cup almond flour
• ½ tsp salt
• 1 tsp baking soda
• NOTE: You can use plain or vanilla unsweetened almond milk, the darker the bananas the better/sweeter. The almond butter could be optional. If you don't have any- don't worry about it, they will be delicious anyway. Peanut butter is a great substitute, also.

Instructions:

1. Pre heat oven to 425°F
2. Gather all of your ingredients and a bowl, spatula, fork, muffin pan, liners
3. Mash your bananas with a fork in the bowl you'll be using
4. In the same bowl add in your egg and mix well
5. Then add in the rest of your wet ingredients and mix again
6. On top of the wet mixture-add your flours, salt, and baking soda.
7. Mix lightly and then fold into the wet ingredients
8. Once combined, divide evenly among 12 muffin liners. They will be full
9. Bake for 20-25 minutes or until tops are golden brown.

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📖Recipe

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