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These gluten-free sourdough banana muffins are soft, fluffy and moist.

Gluten-Free Sourdough Banana Muffins

These gluten-free sourdough banana muffins are soft, fluffy and moist. They make a wonderful afternoon snack, breakfast or grab-and-go option.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American

Equipment

Ingredients
  

Instructions
 

  • Preheat oven to 350 degrees.
  • Line a 12 cup muffin pan with paper liners.
  • In a stand mixer add the bananas and mix until mushy.
  • Add the oil, sweetener and eggs and beat well.
  • Add the sourdough discard, sour cream and vanilla and mix until blended.
  • Add the dry ingredients and spices and mix on low/ medium speed until you have a nice smooth batter.
  • Fold in the nuts.Use an ice cream scoop to drop batter into muffin cups.
  • Bake for 28-30 minutes.
  • Remove and cool.
  • Enjoy!
Keyword baking, banana muffins, breakfast, easy recipe, gluten-free, gluten-free baking, gluten-free recipe, muffins, sourdough, sourdough discard
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