A Quick and Easy Breakfast: Sourdough Banana Muffins

These sourdough banana muffins are the perfect way to use up the discard (and those forgotten bananas on the counter).

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I love making “to-go” type breakfasts, especially with schooling back into full swing.

The recipe comes together quickly and is ready to eat in under 30 minutes.

Plus its the perfect chance to use up some of that sourdough discard that has been adding up in the fridge. (And also those forgotten bananas on the counter.)

This recipe makes 18 small muffins or 12 large muffins.

Here’s what you need:

• 2 cups flour
• 1/2 cup sugar (plus a little extra for topping)
• 1 tsp baking soda
• 1/2 tsp salt
• 2 eggs
• 1/2 cup of butter (softened)
• 2 browned bananas mashed
• 1/2 cup sourdough discard

Here’s what you do:

1. Preheat your oven to 350°F.
   
2. Add flour, sugar, baking soda, salt, eggs, and softened butter to a mixing bowl and mix thoroughly.
   
3. Next, add the mashed bananas and sourdough discard and mix it all together. The batter will be a thick consistency.
   
4. Line muffin trays with muffin liners and pour the batter into each cup filling it about 1/2 way.
   
   (I use a 1 oz ice cream scoop and it makes filling the muffin cups a breeze.)
   
5. Sprinkle the tops of the muffins with a little sugar and then pop them into the oven.
   
6. Bake them at 350°F for about 20 minutes or until golden brown on top.

Make it into a loaf!

Grease a 9×5 loaf pan and pour in the batter.

Top with sugar to give it a crispy sweet crust.

Bake at 350°F for 50-60 minutes or until a toothpick inserted into the middle comes out clean.

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Until next time