March 8, 2022
Sourdough Discard Banana Muffin/Bread Recipe
![](https://cdn.prod.website-files.com/61c9f4ee64ac938cc4229193/61ca17ab15280d84db047978_Floral%20Only.png)
![](https://cdn.prod.website-files.com/61c9f4ee64ac938cc4229193/61ca17ab15280d84db047978_Floral%20Only.png)
![](https://cdn.prod.website-files.com/61ca27d887a9d35689d254ea/61e7fe2c7e3b1b73b318c98e_Muffins%206.jpg)
Ingredients:
- 9x5 loaf pan or muffin tin
- 8tbs butter (we use df or raw butter)
- 1 cup brown sugar
- 2 large eggs
- 3 medium very ripe bananas
- 3 tbs yogurt (we use raw yogurt)
- 1 tbs vanilla bean paste
- 1/2 cup sourdough starter discard
- 2 cups all purpose flour (whatever flour works)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- Mini chocolate chips (we use dairy free) *optional!
![](https://cdn.prod.website-files.com/61ca27d887a9d35689d254ea/61e7fdfe094e713bae9aac7c_Muffins%207.jpg)
- Preheat oven to 350•
- Whisk the flour, salt, baking soda, and baking powder in a bowl and set aside
- Melt butter in cup on stove or microwave
- Mash bananas in separate bowl & add eggs, yogurt, butter, vanilla, sourdough discard and brown sugar. Don’t over mix this (add chocolate chips here if adding!)
- Line baking bread pan with parchment paper and spray parchment paper with cooking spray or avocado oil- if using muffin tin place liners in tin.
- Bread place in oven for 60 min or muffins for 30 min. Check center with toothpick or knife before taking out of oven
![](https://cdn.prod.website-files.com/61ca27d887a9d35689d254ea/61e7fe140f038d165f019753_Muffins%205.jpg)
Click link for all my supplies for my muffins and banana bread!