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Banana Oat Muffins

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Delightful Banana Oat Muffins made with sourdough discard, perfect for a cozy breakfast or snack.

Ingredients

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  • 1 cup sourdough discard
  • 2 ripe bananas, mashed
  • 1 cup oats
  • 1/2 cup flour (whole wheat or all-purpose)
  • 1/4 cup brown sugar
  • 1/4 cup honey or maple syrup
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 cup milk (or a dairy-free alternative)
  • 1/4 cup vegetable oil or melted coconut oil
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. Combine the sourdough discard, mashed bananas, oats, and milk in a large bowl. Mix well.
  3. Add in the oil, honey or maple syrup, and vanilla extract. Stir until combined.
  4. Whisk together the flour, brown sugar, baking soda, baking powder, salt, and cinnamon in another bowl.
  5. Combine the dry ingredients into the wet mixture until just combined.
  6. Fill each muffin cup about 2/3 full with the batter.
  7. Bake for 18-20 minutes, or until a toothpick comes out clean.
  8. Allow to cool in the tin for 5 minutes before transferring to a wire rack.

Notes

These muffins can be made gluten-free by substituting flour with a gluten-free blend and ensuring oats are certified gluten-free.

Nutrition

Find it online: https://thestationrecipes.com/banana-oat-muffins-recipe/

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