Sourdough Discard Banana Muffins Recipe
Ingredients:
– 1 cup ripe sourdough starter discard (unfed)
– 1 cup mashed ripe bananas (about 2-3 bananas)
– 1/2 cup granulated sugar
– 1/2 cup vegetable oil or melted butter
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 1/2 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– Optional: 1/2 cup chopped nuts or chocolate chips
Instructions:
1. **Preheat and Prepare:**
– Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease with cooking spray.
2. **Mix Wet Ingredients:**
– In a large bowl, combine the sourdough starter discard, mashed bananas, granulated sugar, vegetable oil (or melted butter), eggs, and vanilla extract. Mix until well combined.
3. **Incorporate Dry Ingredients:**
– In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
– Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
4. **Add Optional Ingredients:**
– If using, fold in chopped nuts or chocolate chips at this stage for extra flavor and texture.
5. **Fill Muffin Cups:**
– Spoon the batter into the prepared muffin cups, filling each about 3/4 full.
6. **Bake:**
– Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. **Cool and Serve:**
– Remove from the oven and let the muffins cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
8. **Enjoy:**
– Once cooled, enjoy these delicious sourdough discard banana muffins warm or at room temperature.
**Tips:**
– The sourdough discard adds a subtle tangy flavor and helps create a tender texture.
– Feel free to customize with your favorite mix-ins like nuts, dried fruits, or spices.
– Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
These muffins are a fantastic way to use up your sourdough discard and enjoy a tasty treat at the same time. Happy baking!
