The best sourdough discard banana muffin recipe! My fluffy healthy banana muffins are made with sourdough discard, banana, avocado oil and more! These sourdough banana muffins are made in 1 bowl in under 1 hour!
Preheat oven to 350 degrees F and line 12 muffin tins with muffin papers.Add bananas to a medium sized mixing bowl, mash with a fork.
3 extra ripe bananas, mashed
Add sourdough discard, brown sugar, oil, eggs, and vanilla extract.
½ cup sourdough discard, ¾ cup dark brown sugar, ⅔ cup avocado oil, 2 lg eggs, 2 teaspoon pure vanilla extract
Use a whisk and mix very well until the sourdough discard is completely incorporated.
Add the flour, salt, baking soda, baking powder, and cinnamon on top.
Gently fold the dry ingredients into the wet ingredients until just combined. Do not stir and do not over mix to get the fluffiest muffins!
Fold in the walnuts and divide sourdough discard banana muffin batter evenly between the 12 muffin tins.
Bake in the preheated oven until a toothpick comes out clean. Cool on a wire rack. Enjoy!
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Notes
HOW TO MAKE SOURDOUGH BANANA MUFFINS VEGAN- Replace 2 eggs with 2 flax eggs (2 tablespoons ground flax mixed with 6 tablespoons water and rest until thick)HOW TO MAKE SOURDOUGH BANANA MUFFINS HEALTHY/ NO SUGAR- Either leave the brown sugar out completely, or replace with another mashed ripe banana, date syrup, honey, or maple syrup.Nutrition facts for any recipe on thehintofrosemary are only an estimate.This delicious sourdough discard banana muffin recipe was adapted from vanillaandbean.com