Cream the eggs with the sugars and vanilla extract in a large bowl.

Melt the butter and let it cool off before adding it to the mixture.

Mash the bananas and add them to the mixture.

Mix in the cottage cheese.

Use an immersion blender or a stand blender to blend the mixture into a smooth, lump-free batter.

Add in the sourdough discard.

Add the cinnamon and baking soda to the mixture.

Now fold in the flour using a spatula. DON'T OVERMIX, as this will result in dense muffins. Only mix until the flour is well incorporated in the batter.

The batter should resemble a thick pancake batter.

Let the muffin batter rest at room temperature for about 30 minutes. This will allow time for the sourdough discard and bicarbonate of soda to work its magic.

Preheat the oven to 180°C/ 356°F.

Fill up the muffin cups with either a spoon or an ice cream scoop. Make sure to not overfill the cups.

Sprinkle some granulated sugar on top. This is optional, but it gives a nice crunch to the crust.

Gently tap the muffin tray on the table. This will help the muffins bake evenly.

Bake the muffins for about 30 minutes or until golden brown. Don't open the oven door to check on the muffins before that as it can cause the muffins to deflate.

Let the muffins cool off in the muffin tray at room temperature. If you attempt to take the muffins out while still hot, they might crumble and break.

Enjoy them warm or store them in an airtight container for up to a week.

These sourdough discard muffins can also be frozen in ziplock bags for up to a month. Just let them thaw at room temperature overnight to enjoy the next morning.

Happy baking!