Easy, Fluffy Sourdough Discard Banana Muffins
Easy, fluffy sourdough discard banana muffins made with ripe bananas and pantry staples—perfect for breakfast, snacks, and reducing kitchen waste!
Equipment
- Mixing Bowls
- muffin tin
- Measuring cups and spoons
- Cookie Scoop or ice cream scoop
- wooden mixing spoon
- Whisk or stand mixer
- Cookie Scoop or ice cream scoop
- Cooling rack
- Wire Masher
- Airtight container for storage
- Oven Mitts
Ingredients
- 2-3 large bananas over ripe works best
- ½ cup sourdough discard
- ½ cup butter melted
- 2 cups flour
- ⅓ cup sugar
- ⅓ cup brown sugar
- 1 ½ teaspoons baking. powder
- ½ teaspoon baking soda
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 2 teaspoons vanilla
- sprinkle brown sugar
Instructions
- Preheat oven to 350 °F. Grease a muffin pan with cooking spray. You can use muffin liners if you want.
- Mash bananas in a large mixing bowl until they are completely smooth.
- Add sourdough discard to bananas and set aside to let the batter rest while you mix dry ingredients together.
- In a separate bowl, whisk flour, baking soda, baking powder, salt, and cinnamon together. Set aside.
- Melt the butter and let it cool slightly.
- Add melted butter, sugar, brown sugar, eggs, and vanilla extract to banana/sourdough discard mixture. Mix until smooth.
- Using an cookie scoop, fill the muffin cups 3/4 way full and sprinkle each with brown sugar.
- Bake for 20-25 minutes until golden brown in preheated oven. Test muffins to make sure that they're baked all the way through. Do not over bake or they will be dry.
- Cool for a few minutes and transfer to a baking rack. Enjoy!