Marvivienda

The Kitchen

My sourdough discard banana bread, turned into muffins for the kids — the same batter makes two loaves or 24 muffins. One dozen for the week, one for the freezer. Cook once, eat twice.

Ingredients

Wet

• 6 mashed bananas
• 2 sticks pasture-raised butter, room temperature
• 1 cup raw cane sugar
• ½ cup maple syrup
• 4 pasture-raised eggs
• 2 tsp vanilla
• 1 cup sourdough discard

Dry

• 3 cups flour
• 2 tsp baking soda
• 1½ tsp salt
• 2 tsp Ceylon cinnamon
• 1 tsp clove
• 1 tsp cardamom
• 2 cups chocolate chips

Method

1. Heat oven to 350°F. Beat the butter and sugar 2–3 minutes, then add the eggs one at a time. Mix in the bananas, maple syrup, vanilla, and sourdough discard.
2. Combine the flour, baking soda, salt, and spices in a bowl. Add to the wet ingredients gently, just until combined, then fold in the chocolate chips.
3. Divide among muffin tins and bake 25–30 minutes.