Ingredients:

  • 1 cup (227g) mashed ripe bananas (about 2 large)
  • ½ cup (120ml) vegetable oil
  • ½ cup (113g) granulated sugar
  • ¼ cup (50g) packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ cup (113g) cottage cheese (full fat or low fat)
  • ½ cup (113g) sourdough discard, unfed (room temperature)
  • 1 ½ cups (192g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup chopped walnuts or pecans (Optional)

Instructions:

  1. Preheat oven to 375°F (190°C). Line a muffin tin with paper liners, or grease the tin well.
  2. Mash the ripe bananas in a large bowl until mostly smooth.
  3. Add the oil, granulated sugar, brown sugar, egg, vanilla extract, cottage cheese, and sourdough discard to the mashed bananas. Whisk until well combined.
  4. In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
  5. Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
  6. If using, fold in the chopped nuts.
  7. Fill each muffin cup about 2/3 full.
  8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean, or with a few moist crumbs attached. The muffins should be golden brown.
  9. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.