Ingredients
Scale
- 1 cup sourdough discard
- 2 ripe bananas
- 1/2 cup butter, melted
- 1/2 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease or line a muffin tin with paper liners.
- Mash the ripe bananas in a large bowl until smooth.
- Add melted butter, sugar, egg, vanilla extract, and sourdough discard to the mashed bananas. Stir to combine.
- In a separate bowl, whisk together flour, baking soda, salt, and cinnamon (if using).
- Gradually add the dry mixture to the wet ingredients, stirring until just combined.
- Spoon the batter into the muffin tin, filling each cup about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Ensure the bananas are overripe for the best sweetness and moisture.
- Feel free to add chocolate chips or nuts for extra flavor.
- You can substitute sourdough discard with buttermilk or yogurt if needed.
- Prep Time: 10 minutes
- Cook Time: 18-20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 200 kcal
- Sugar: 14g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 25mg