Sourdough discard adds a subtle tangy flavor that complements the sweetness of bananas. This unique flavor profile can enhance the overall taste of the muffins and give them a more complex and interesting flavor.
This banana muffins recipe uses unfed sourdough discard that is inactive, ie the starter has been fed, peaked and then deflated.
Ingredients
- 1 cup sourdough starter discard (unfed)
- 1/2 cup dark brown sugar
- 2-3 ripe bananas, mashed
- 1/2 cup chocolate chips
- 1/4 cup oil (vegetable or coconut oil)
- 1/2 tsp ground cinnamon
- 1/2 tsp baking powder
Instructions
1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it.
2. Mix Wet Ingredients: In a large bowl, combine the sourdough starter, mashed bananas, dark brown sugar, and oil. If using vanilla extract, add it here. Mix until well combined.
3. Add Chocolate Chips: Stir in the chocolate chips until evenly distributed throughout the batter.
4. Combine Dry Ingredients: In a separate bowl, mix the flour, baking powder and ground cinnamon. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix; the batter should be slightly lumpy.
5. Spoon Batter: Divide the batter evenly among the 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: Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.