Description
Quick Sourdough Discard Banana Muffins: Fluffy, flavorful, and zero-waste! These easy muffins use sourdough discard for a tender crumb and enhanced flavor. Perfect for breakfast or snacks, ready in under 30 minutes.
Ingredients
Scale
- 1 cup mashed ripe bananas (about 2–3 medium bananas)
- 1 cup sourdough discard (unfed starter)
- 1/3 cup melted butter or oil
- 1/2 cup brown sugar (or honey/maple syrup)
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon (optional)
- 1/2 cup chopped nuts or chocolate chips (optional)
Instructions
- In a large bowl, mash bananas and mix with sourdough discard, melted butter, sugar, egg, and vanilla.
- In another bowl, whisk flour, baking soda, salt, and cinnamon. Gradually add to wet ingredients.
- Preheat oven to 375°F (190°C). Line muffin tin and fill cups 2/3 full with batter.
- Bake for 18-22 minutes until toothpick comes out clean. Cool for 5 minutes before serving.
Notes
- Let batter rest 10-15 minutes before baking for extra fluffiness.
- Substitute gluten-free flour or dairy-free butter for dietary needs.
- Store in airtight container for 3 days or freeze for 3 months.
- Add nuts, chocolate chips, or spices like nutmeg for variation.
- Prep Time: 10 mins
- Cook Time: 20 mins
Nutrition
- Serving Size: 1 muffin
- Calories: 180 Kcal
- Sugar: 10g
- Sodium: 220mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 25mg
Keywords: sourdough discard banana muffins, quick banana muffins, sourdough discard recipes, easy muffin recipe, zero waste baking