Cinnamon Banana Sourdough Discard Muffins

This recipe is quick, easy, and a great way to use your sourdough discard. I personally used wheat discard in this recipe, but you can use whatever you have! Great option for a healthier dessert alternative!

Servings: 12 Muffins

Ingredients:

• 3 ripe bananas (mashed)

• 1 c whole wheat flour

• 1/2 c wheat sourdough discard

• 1/4 c raw honey

• 1 Tbsp vanilla extract

• 1 Tbsp coconut oil (melted)

• 1 egg

• 1/2 c Greek yogurt

• 1 tsp baking soda

• 1/4 tsp salt

• 2 tsp cinnamon

Directions:

1. Preheat the oven to 350 F. and grease a muffin tin.

2. Get a large bowl and mash your bananas. Add all ingredients to the bowl. The order really does not matter.

3. Mix gently until a batter forms and use a 1/4 measuring cup to scoop into the muffin tin.

4. Bake for 20 minutes. Muffins will be golden brown on top. Enjoy!

Nutritional information: 1 muffin

127 calories, 24g C, 2g F, 4g P, 10g sugar