Sourdough Banana Muffins
These sweet sourdough banana muffins are the perfect way to use up old bananas and sourdough discard! Its truly a sweet treat using up all those excess ingredients.
Servings 18 muffins
Ingredients
- 1/2 cup unsalted butter
- 3-4 ripe bananas
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup sourdough discard
- 1 1/2 cup all purpose flour
- 1/2 cup milk
- 1 tsp baking soda
- 1/2 tsp baking powder
- 3/4 tsp salt
- 2 large eggs
- 1 tsp vanilla extract
Optional Mixins
- 1-2 cup chocolate chips
- 4 oz cream cheese My kids like me to add a spoonful of cream cheese to each muffin before baking.
Optional Streusel Topping
- 1/2 cup all purpose flour
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter
Instructions
- Preheat the oven to 375 degrees. Prepare your muffin tin by spraying with nonstick spray or by placing muffin liners in each spot.
- First, wet ingredients. In a large mixing bowl, add your eggs, sugar, brown sugar, salt and butter and whisk until all is combined and creamed together. (You can also use a stand mixer, but I dont find it necessary.
- Mash your bananas. Add your mashed bananas to the bowl. Next add the sourdough discard and milk and continue to mix all until it is completely combined.
- Next Your dry ingredients. Add your flour, baking powder and baking soda. Fold in until just combined. Do not overmix. Add your chocolate chips if you like those.
- If you want to add a streusel topping, mix the melted butter, sugars and flour together until it combined and becomes crumbly.
- Scoop 2-3 tablespoons of batter into each muffin liner. Top with streusel or cream cheese for an added treat. I like to use my cookie scoop, or you could also use an ice cream scoop.
- Place in the oven and bake for 20-22 minutes.
- Remove from oven and let cool for at least 30 minutes before eating. I like to cool them on a cooling rack.
- Store in an airtight container on your counter or freeze for up to 3 months. You can also keep them in the fridge if you choose.