Sourdough Banana Muffins

Artichoke
Persimmon

Sourdough Banana Muffins are a tasty and easy way to use up overripe bananas and leftover sourdough starter. The addition of sourdough starter gives them a tangy flavor that sets them apart from traditional banana muffins. Try this recipe for a fun twist on a classic favorite that's sure to please.

INGREDIENTS

- Light Brown Sugar: - Canola Oil - Eggs - Vanilla Extract - Ripened Mashed Banana - Flour - Sea Salt - Baking Soda & Baking Powder - Ground Cinnamon

HOW TO MAKE Sourdough Banana Muffins

Preheat the oven to 375 degrees F. Grease a muffin tin or line it with muffin liners.

In a large mixing bowl, whisk together the light brown sugar, canola oil, eggs, vanilla extract and banana until smooth.

Add the sourdough discard  and stir until fully incorporated.

In a separate mixing bowl, combine the flour, sea salt, baking soda, baking powder, and cinnamon.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Set the batter aside to rest for 10 minutes.

SWIPE UP

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