Recipe: Gluten-Free Sourdough Banana Muffins

Gluten-Free Sourdough Banana Muffins

These banana muffins are super moist due to the addition of sourdough discard into the batter.




  1. Preheat oven to 360 degrees.
  2. Line a 12 cup muffin pan with paper liners.
  3. In a stand mixer add the bananas and mix until mushy.
  4. Add the oil, sweetener and eggs and beat well.
  5. Add the sourdough discard, sour cream and vanilla and mix until blended.
  6. Add the dry ingredients and spices and mix on low/ medium speed until you have a nice smooth batter.
  7. Fold in the nuts.
  8. Use an ice cream scoop to drop batter into muffin cups.
  9. Bake for 28-30 minutes.
  10. Remove and cool.
  11. Enjoy!
  12. *sourdough discard recipe from Sourdough Schoolhouse