Are those bananas your kids swore they would eat sitting on the counter going bad? Make up some sourdough discard banana muffins! It makes for a delicious, freezer-friendly breakfast. Don’t throw money in the trash, throw it in the oven instead!
The site may contain links to affiliate websites, and we receive an affiliate commission for any purchases made by you on the affiliate website using such links. As an Amazon Associate I earn from qualifying purchases. As a Revive EO Affiliate I earn from qualifying purchases.
Waste Not Want Not
I hate nothing more than throwing away food. It’s like throwing money in the trash. I take the bones from the chicken to make bone broth. I use vegetable scraps to make compost which grows into new vegetables. Although black bananas can easily be tossed in the compost pile, I’ve found something better. Sourdough discard banana muffins of course!
If there are not enough bananas right away, I peel them and put them in the freezer. Once I have a collection, it’s sourdough discard banana muffins time. Make sure you label the bag you put in the freezer or you will never remember what’s in it. Trust me. I’ve pulled out an unlabeled bag of bananas more than once and struggled to figure out what the heck I had frozen. Save yourself the trouble and label the bag. Someday I will get smart and take my own advice too.
My husband gave me a vacuum sealer for Christmas several years ago. He knew I really wanted one and I was thrilled. It is now my go to device when it comes to putting food in the freezer. I cut the bag a bit big the first time, so that I can cut it open to add more bananas and still have enough plastic to seal it back. Ziplocs work too and I used them until I got the vacuum sealer. When thawing the bananas I suggest putting them in the sink. They produce a lot of liquid when they thaw out and it’s a mess to clean up. Trust me and just put it in the sink.
Pin it for Later!
Why Sourdough?
Sourdough was used by people to leaven bread before they were able to go to the store and by those little yeast packets. Sourdough is the old-fashioned yeast packet.
Grains contain phytic acid, but our bodies don’t really process it well. Phytic acid prevents our bodies from absorbing the nutrients from our food. Fermentation gets rid of most, if not all of the phytic acid, in the grains before we eat them. The fermentation process also helps break down some gluten, so although the bread isn’t gluten free it does have a lower gluten content. This allows people like me, who are sensitive to gluten, to eat sourdough. It also acts like a probiotic, which makes it great for gut health. Sourdough has prebiotic characteristics as well, which simply means that the good bacteria in your gut enjoy eating the fiber.
Sourdough Discard Banana Muffins Recipe
Ingredients
8 tablespoons butter
1 cup sugar
2 eggs
3 bananas
½ teaspoon salt
1 teaspoon baking soda
1 ½ cup flour
½ cup sourdough discard
Instructions
- First cream 8 tablespoons of room temperature butter and 1 cup of sugar together. For any of you like me, that means mixing them together really well. I use my KitchenAid.
- Next add in 2 eggs.
- Then mash 3 bananas before adding them to the bowl.
- Now mix in ½ teaspoon of salt, 1 teaspoon of baking soda, ½ cup sourdough discard, and 1 ½ cups of flour. Add the flour slowly. I put in a quarter cup at a time because there’s a quarter cup measuring spoon in my flour. Mix it on low if using a mixer to avoid a flour cloud.
- Finally, grease a muffin tin or add some silicone liners. Scope the batter into the cup. I prefer to fill them to nearly the top because we like the bigger muffins. Then bake at 350 degrees for 30 minutes. Reduce the heat for a dark pan. 325 should work. Or buy a new pan because you will burn everything you bake. Yes, I know this from experience too.
Sourdough Discard Banana Muffins on the Go
I am not a morning person. So that means I’m always on the lookout for a good quick breakfast idea that can be made up ahead of time and frozen. Sourdough discard banana muffins freeze well and make for a really easy breakfast. One batch makes about 18 muffins, so they last for a long time in the freezer. When we are preparing to travel, I make up a batch of muffins to take with us for an easy breakfast.
Sourdough Discard Banana Muffins
Are those bananas your kids swore they would eat sitting on the counter going bad? Make up some sourdough discard banana muffins! It makes for a delicious, freezer-friendly breakfast. Don’t throw money in the trash, throw it in the oven instead!
Ingredients
- 8 tablespoons butter
- 1 cup sugar
- 2 eggs
- 3 bananas
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 ½ cup flour
- ½ cup sourdough discard
Instructions
- First cream 8 tablespoons of room temperature butter and 1 cup of sugar together. For any of you like me, that means mixing them together really well. I use my KitchenAid.
- Next add in 2 eggs.
- Then mash 3 bananas before adding them to the bowl.
- Now mix in ½ teaspoon of salt, 1 teaspoon of baking soda, ½ cup sourdough discard, and 1 ½ cups of flour. Add the flour slowly. I put in a quarter cup at a time because there’s a quarter cup measuring spoon in my flour. Mix it on low if using a mixer to avoid a flour cloud.
- Finally, grease a muffin tin or add some silicone liners. Scope the batter into the cup. I prefer to fill them to nearly the top because we like the bigger muffins. Then bake at 350 degrees for 30 minutes. Reduce the heat for a dark pan. 325 should work. Or buy a new pan because you will burn everything you bake. Yes, I know this from experience too.
The site may contain links to affiliate websites, and we receive an affiliate commission for any purchases made by you on the affiliate website using such links. As an Amazon Associate I earn from qualifying purchases. As a Revive EO Affiliate I earn from qualifying purchases.
Leave a Reply