Sourdough Discard Banana Muffins

Great way to use up overripe bananas and sourdough discard in tender muffins that are just the right amount of sweet.

Ingredients:

1/2 cup whole wheat flour

1/2 cup all  purpose flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1 tsp cinnamon

1/4 tsp nutmeg (optional)

1/4 tsp star anise (optional)

1 1/2 cups mashed bananas (3 large)

1/4 cup butter or coconut oil, melted

2/3 cup brown sugar

1 egg

1 tsp vanilla

1/2 cup sourdough discard

1 cup optional add-ins (chocolate chips, walnuts, dry cranberries, raisins)

Preheat oven to 425°F and prepare medium muffin tin either with papers or spray oil. Whisk the flours, baking soda, baking powder, salt and spices together. In another bowl add the mashed banana with melted butter and brown sugar. Then add the egg, vanilla and sourdough discard. Finally add the wet ingredients to the dry and mix just until combined. Fold in add-ins if using. Fill muffin tins to top and bake at 425°F for 5 minutes. Then reduce the oven temperature to 350°F and bake for another 16-19 minutes. Makes 12 medium muffins 

 Adapted from: littlehomeinthemaking.com

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