Ingredients
Wet Ingredients:
- ½ cup unsalted butter, softened
- 1 ¼ cups granulated sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 200 grams sourdough discard (about ¾ cup), unfed and at room temperature
- 1 cup mashed bananas (about 2 medium overripe bananas)
Dry Ingredients:
- 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 ground nutmeg
Topping:
- 1 tablespoon turbinado sugar
Instructions
- Preheat oven to 375°F (190°C) and line a 12-cup muffin pan with liners or grease the cups.
- Whisk together flour, cinnamon, baking powder, baking soda, salt, and nutmeg in a medium bowl. Set aside.
- Cream butter and sugar in a large bowl for 2–3 minutes until light and fluffy.
- Add egg and vanilla extract, mixing until combined.
- Stir in sourdough discard and mashed bananas until gently incorporated.
- Gradually fold in dry ingredients just until combined; avoid overmixing.
- Spoon batter into muffin cups, filling each about two-thirds full.
- Sprinkle turbinado sugar on top of each muffin.
- Bake for 30–35 minutes, or until lightly golden and a toothpick inserted in the center comes out clean.
- Cool muffins in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Add chocolate chips, nuts, oats, or berries for variety.
- Use very ripe bananas for maximum sweetness and moisture.
- Freeze fully cooled muffins in airtight containers for up to 3 months.
- Microwave briefly to enjoy warm muffins.
- Prep Time: 10 minutes
- Cook Time: 30–35 minutes
- Category: undefined
- Method: Baking
- Cuisine: Baking / Sourdough
Nutrition
- Serving Size: undefined
- Calories: undefined
- Sugar: undefined
- Sodium: undefined
- Fat: undefined
- Saturated Fat: undefined
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: undefined
- Fiber: undefined
- Protein: undefined
- Cholesterol: undefined
