Sourdough Discard Banana Muffins

• servings: 12 servings
• active time: 10 minutes
• total time: 45 minutes

Ingredients

½ cup unsalted butter (softened)

1 ¼ cups granulated sugar

1 egg (room temperature)

2 teaspoons vanilla extract

1 ½ cups all-purpose flour

1 ½ teaspoons ground cinnamon

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon kosher salt

¼ teaspoon nutmeg

200 grams (about ¾ cup) sourdough discard (unfed, at room temperature)

1 cup mashed bananas (about 2 medium bananas)

1 Tablespoon turbinado sugar (for topping)

Directions

Preheat oven to 375°F and line a 12-cup muffin pan with muffin liners. Set aside.

In a small bowl, whisk together flour, cinnamon, baking powder, baking soda, salt and nutmeg. Set aside.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, 2-3 minutes. Add egg and vanilla extract and stir to combine.

Mix in the sourdough discard and mashed bananas. Add the dry ingredients and mix until just combined and no dry spots remain.

Use a spoon or cookie scoop to fill the lined muffin cups about ⅔ full with batter. Sprinkle each muffin with turbinado sugar.

Bake for 30-35 minutes until lightly golden brown and a toothpick inserted in the center comes out clean. Let cool for 10 minutes in the pan, then serve or transfer to a cooling rack to cool fully.