Sourdough Banana Bread Muffins
Use up sourdough discard for flavorful, moist banana muffins. Great for freezing and meal prep.
Ingredients
- 2 cups flour
- 1 ½ tsp baking powder
- ¾ tsp baking soda
- 1 tsp salt
- 1 cup granulated sugar
- 1 cup sourdough discard
- 1 ½ cups mashed banana about three bananas
- ½ cup liquid oil melted coconut oil, butter, or olive oil
- 2 eggs
- 1 tbsp cinnamon
- ½ tsp nutmeg
Instructions
- Preheat oven to 350°F and line muffin tins.
- Whisk dry ingredients (flour through salt) in a mixing bowl.
- Whisk wet ingredients (sugar through eggs) in another bowl.
- Combine dry and wet ingredients, stirring gently (don't overmix).
- Scoop batter into prepared muffin tins.
- Bake for 15-20 minutes or until a toothpick comes out clean.
- Let cool before storing.
Notes
- Perfect for freezing; thaw overnight.
- Can add chocolate chips or nuts for variation.
- Use fresh-milled wheat flour if desired, allowing the batter to rest before baking.