Moist, soft, and decadent muffins using your overripe bananas and sourdough discards
Preheat your oven to 425°F (220°C). Line a muffin tin with paper liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a separate large bowl, mash the overripe bananas. Add the sourdough discard, brown sugar, eggs, oil, buttermilk, Greek yogurt, and vanilla extract. Mix until smooth.
Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing.
Fold in the chopped walnuts if desired.Fill the muffin cups almost to the top with the batter.
Bake at 425°F for 5-10 minutes, then lower the temperature to 350°F (180°C) and bake for another 10-15 minutes, or until a toothpick inserted in the center comes out clean. See notes**
Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
** This baking time is for jumbo size muffins. If you are baking smaller muffins, the baking time will be shorter. Always bake until the toothpick comes out clean, even if it means the baking time is different than the recipe's.