Description
If you’ve got extra sourdough discard, don’t throw it away—turn it into these moist, fluffy, and lightly tangy banana muffins! They’re a fantastic way to use up ripe bananas and give your discard a second life. With a hint of sweetness and a crunchy oat topping, these muffins are perfect for breakfast, a snack, or even dessert. Ready to bake? Let’s go!
Ingredients
✅ 1 cup sourdough discard (unfed)
✅ 1 cup mashed ripe bananas (about 2-3 bananas)
✅ ½ cup granulated sugar
✅ ¼ cup brown sugar
✅ ⅓ cup melted butter or coconut oil
✅ 2 large eggs
✅ 1 tsp vanilla extract
✅ 1 tsp baking soda
✅ ½ tsp baking powder
✅ ¼ tsp salt
✅ 1½ cups all-purpose flour
✅ ½ cup chopped walnuts or pecans (optional)
✅ ½ cup rolled oats (for topping, optional)
✅ ¼ cup brown sugar (for topping, optional)
Instructions
1️⃣ Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
2️⃣ In a large bowl, whisk together sourdough discard, mashed bananas, granulated sugar, brown sugar, melted butter (or coconut oil), eggs, and vanilla until smooth.
3️⃣ In another bowl, whisk flour, baking soda, baking powder, and salt.
4️⃣ Gradually add the dry ingredients to the wet mixture, stirring until just combined. (Don’t overmix—lumps are okay!)
5️⃣ Fold in chopped nuts, if using.
6️⃣ Spoon the batter into the muffin cups, filling each about ⅔ full.
7️⃣ Mix rolled oats and brown sugar for the topping and sprinkle over each muffin.
8️⃣ Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
9️⃣ Let the muffins cool for a few minutes before transferring to a wire rack.
🔟 Enjoy them warm or at room temperature!
Notes
This is a zero-waste, full-flavor recipe you’ll keep coming back to! Who’s baking these today? 🍌❤️
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 210 kcal per muffin
- Sugar: 18g per muffin
- Fat: 8g per muffin
- Carbohydrates: 33g per muffin
- Protein: 4g per muffin