13 Fluffy Sourdough Discard Muffins Banana Lovers Can’t Resist

You know that moment when ripe bananas stare back from the fruit bowl and your sourdough discard waits in the fridge? That’s your cue to bake something comforting. These Fluffy Sourdough Discard Muffins are the answer — they turn discard and overripe bananas into tender, banana-forward bites that smell like home.

You’ll find 13 easy-to-follow recipes here, from classic walnut breads to chocolate-studded, tropical coconut, and even ricotta-light versions. Each recipe uses sourdough discard to add tang and lift, so your muffins are fluffy, moist, and full of banana flavor.

Whether you’re meal-prepping, packing lunchboxes, or craving a cozy coffee pairing, these sourdough banana muffins deliver. Pin your favorites, try a few variations, and enjoy baking with ingredients you already have.

1. Fluffy Sourdough Discard Muffins: Classic Banana Walnut

These classic banana walnut muffins are everything you want in a breakfast treat. The sourdough discard adds a mild tang that balances the sweet banana and brown sugar. Expect a tender, fluffy crumb with crunchy walnut bites and a toasty aroma.

They’re perfect for brunch, lunchboxes, or pairing with your morning coffee. If you love traditional banana bread flavor, you’ll adore these muffins. The smell of cinnamon and baked banana will pull you to the oven.

• Prep time: 15 minutes
• Cook time: 20–22 minutes
• Yield: 12 muffins

Ingredients

• 1 cup sourdough discard (100% hydration), room temperature
• 1 cup mashed ripe bananas (about 2 medium), room temperature
• 2 large eggs, room temperature
• 1/2 cup unsalted butter, melted and cooled to warm (not hot)
• 3/4 cup brown sugar, packed
• 1 tsp vanilla extract
• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp fine sea salt
• 3/4 cup chopped walnuts, plus extra for topping

Instructions

1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease cups.
2. In a large bowl, whisk discard, mashed bananas, eggs, melted butter, brown sugar, and vanilla until smooth.
3. In a separate bowl, whisk flour, baking soda, cinnamon, and salt.
4. Fold dry ingredients into wet until just combined; do not overmix. Fold in walnuts. Batter will be thick and slightly lumpy.
5. Scoop batter into prepared tin, filling each cup about 3/4 full. Sprinkle extra walnuts on top.
6. Bake 20–22 minutes until tops are golden and a toothpick inserted in center comes out with a few moist crumbs. Edges should pull slightly from liners.
7. Cool in pan 5 minutes, then transfer muffins to a wire rack to cool another 15 minutes before serving.

How to Serve It

Serve warm on a wooden board with a pat of butter or a drizzle of honey. Garnish with extra chopped walnuts and a light dusting of cinnamon. Pair with black coffee or a milk latte. Store cooled muffins in an airtight container at room temperature up to 2 days or refrigerate up to 5 days. Freeze individually wrapped for up to 3 months; thaw at room temperature.

2. Chocolate Chip Banana Sourdough Muffins

These are for banana lovers who crave chocolate. Melting chocolate chips streak the soft, tangy crumb created by sourdough discard. The texture is moist and fluffy, with a rich chocolate contrast in every bite.

Great as an indulgent breakfast or an after-school snack. If you love banana and chocolate together, this one will disappear fast. Expect a slightly caramelized top and a soft, tender center.

• Prep time: 15 minutes
• Cook time: 20–24 minutes
• Yield: 12 muffins

Ingredients

• 1 cup sourdough discard, room temperature
• 1 cup mashed ripe bananas (about 2 large), room temperature
• 2 large eggs, room temperature
• 1/3 cup vegetable oil or melted coconut oil, warm
• 1/2 cup granulated sugar
• 2 tsp vanilla extract
• 1 3/4 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine salt
• 1 cup semi-sweet chocolate chips, plus extra for topping

Instructions

1. Preheat oven to 375°F (190°C) and line a 12-cup tin.
2. Whisk discard, mashed bananas, eggs, oil, sugar, and vanilla until smooth.
3. In another bowl, combine flour, baking powder, baking soda, and salt.
4. Fold dry into wet just until mixed. Gently fold in chocolate chips. Batter should be thick.
5. Divide batter among cups, top with a few extra chocolate chips.
6. Bake 20–24 minutes until a toothpick has moist crumbs but no raw batter and tops spring back slightly.
7. Cool 5 minutes in pan, then transfer to rack for 15 minutes.

How to Serve It

Serve warm so chocolate chips are soft. Top with a smear of peanut butter or a dusting of powdered sugar. Pair with cold milk or espresso. Store airtight at room temperature up to 2 days, refrigerate up to 5 days. Freeze cooled muffins for longer storage.

3. Blueberry Banana Sourdough Discard Muffins

Bright blueberries meet sweet banana and tangy discard for a fruity, tender muffin. The sourdough discard keeps these muffins light while banana adds moisture. Expect juicy bursts and a pale, fluffy crumb.

Perfect for brunch or picnic baskets. Lovers of fruity muffins will enjoy the contrast of sweet berries and subtle tang. The aroma is fresh and berry-forward.

• Prep time: 15 minutes
• Cook time: 20–23 minutes
• Yield: 12 muffins

Ingredients

• 1 cup sourdough discard, room temperature
• 3/4 cup mashed ripe bananas (about 1–2), room temperature
• 2 large eggs, room temperature
• 1/3 cup neutral oil (canola or avocado), warm
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1 3/4 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine salt
• 1 cup fresh blueberries (tossed in 1 tbsp flour to prevent sinking)

Instructions

1. Preheat oven to 375°F (190°C) and line a muffin tin.
2. In a bowl, whisk discard, mashed bananas, eggs, oil, sugar, and vanilla until smooth.
3. Whisk flour, baking powder, baking soda, and salt in another bowl.
4. Fold dry into wet until just combined. Gently fold in blueberries.
5. Spoon batter into cups and top with a few extra berries if desired.
6. Bake 20–23 minutes until golden and a toothpick inserted near the center comes out clean or with a few crumbs.
7. Let muffins cool 5 minutes in pan, then move to a rack for 15 minutes.

How to Serve It

Plate with a smear of lemon curd or mascarpone for brightness. Top with fresh blueberries and a sprinkle of coarse sugar. Pairs with tea or a citrusy coffee roast. Store in airtight container in fridge up to 4 days. Freeze extras flat in a zip bag.

4. Peanut Butter Banana Streusel Sourdough Muffins

This recipe combines creamy peanut butter with ripe banana and crunchy streusel. Sourdough discard keeps the crumb airy while peanut butter adds richness. You’ll get a sweet-salty flavor with a crisp streusel top.

Perfect for weekend brunch or a special snack. If you love peanut butter and banana, this is your match. The first bite delivers buttery crumble and nutty banana notes.

• Prep time: 20 minutes
• Cook time: 20–22 minutes
• Yield: 12 muffins

Ingredients

• 1 cup sourdough discard, room temperature
• 1 cup mashed ripe bananas (2–3), room temperature
• 2 large eggs, room temperature
• 1/3 cup creamy peanut butter, room temperature
• 1/4 cup vegetable oil
• 1/2 cup brown sugar, packed
• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp fine salt
• 1 tsp ground cinnamon
• Streusel: 1/2 cup flour, 1/4 cup brown sugar, 3 tbsp cold unsalted butter (cubed), 1/4 cup chopped peanuts

Instructions

1. Preheat oven to 375°F (190°C) and prepare a muffin tin.
2. In a large bowl, whisk discard, mashed bananas, eggs, peanut butter, oil, and brown sugar until combined.
3. Combine flour, baking soda, salt, and cinnamon in another bowl.
4. Fold dry into wet until just combined. Batter will be thick.
5. Make streusel by rubbing butter into flour and sugar until crumbly, then stir in peanuts.
6. Fill muffin cups 3/4 full; top each with streusel.
7. Bake 20–22 minutes until tops are set and streusel is golden. Toothpick should come out clean.
8. Cool 5 minutes in pan then 15 minutes on a rack.

How to Serve It

Drizzle with warm peanut butter or honey before serving. Top with banana slices and extra chopped peanuts. Pair with cold brew coffee or chai. Store airtight in fridge up to 4 days. Streusel and muffins can be made a day ahead; assemble before baking.

5. Fluffy Sourdough Discard Muffins: Coconut Banana

These coconut banana muffins bring a tropical twist to your discard baking. Sourdough discard makes the crumb light and slightly tangy while shredded coconut adds chew and aroma. Expect a fragrant, moist bite with a coconut-sweet finish.

Great for summer breakfasts or poolside snacks. Lovers of tropical flavors and tender muffins will be smitten. The coconut scent is warm and inviting.

• Prep time: 15 minutes
• Cook time: 20–23 minutes
• Yield: 12 muffins

Ingredients

• 1 cup sourdough discard, room temperature
• 1 cup mashed ripe bananas (about 2), room temperature
• 2 large eggs, room temperature
• 1/3 cup coconut oil, melted and warm
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1 3/4 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine salt
• 3/4 cup unsweetened shredded coconut, plus 2 tbsp for topping

Instructions

1. Preheat oven to 375°F (190°C) and line a muffin tin.
2. Whisk discard, mashed bananas, eggs, coconut oil, sugar, and vanilla until smooth.
3. Mix flour, baking powder, baking soda, and salt in a bowl.
4. Fold dry into wet until just combined. Stir in shredded coconut.
5. Spoon batter into muffin cups and sprinkle 2 tbsp shredded coconut on top.
6. Bake 20–23 minutes until tops are golden and a toothpick comes out clean or with a few moist crumbs.
7. Cool in pan 5 minutes, then transfer to rack for 15 minutes.

How to Serve It

Serve with coconut yogurt or a swipe of lime curd for brightness. Garnish with toasted coconut and a banana slice. Pair with cold coconut coffee or black tea. Keep in airtight container at room temperature 1–2 days or refrigerate up to 5 days. Freeze for longer storage.

6. Banana Oat Sourdough Discard Muffins

These banana oat muffins are hearty but still fluffy thanks to the sourdough discard. Rolled oats add chew and a rustic texture, while honey adds gentle sweetness. The crumb is moist with a golden oat crust.

Perfect for grab-and-go breakfasts or hiking snacks. If you like wholesome, filling muffins, this is a go-to. The scent of toasted oats and banana is comforting.

• Prep time: 15 minutes
• Cook time: 22–25 minutes
• Yield: 12 muffins

Ingredients

• 1 cup sourdough discard, room temperature
• 1 cup mashed ripe bananas (about 2), room temperature
• 2 large eggs, room temperature
• 1/3 cup vegetable oil or melted butter, warm
• 1/4 cup honey or maple syrup
• 1 tsp vanilla extract
• 1 cup rolled oats, plus 2 tbsp for topping
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt

Instructions

1. Preheat oven to 375°F (190°C) and prepare muffin tin.
2. In a bowl, whisk discard, mashed bananas, eggs, oil, honey, and vanilla.
3. Stir in rolled oats and let sit 5 minutes to hydrate.
4. Combine flour, baking powder, baking soda, and salt.
5. Fold dry into wet until just combined. Batter will be thick.
6. Fill muffin cups and sprinkle oats on top.
7. Bake 22–25 minutes until tops are golden and a toothpick comes out clean.
8. Cool 5 minutes in pan, then finish on rack 15 minutes.

How to Serve It

Top with yogurt and fresh fruit or a drizzle of extra honey. Great with herbal tea or milk. Store in fridge up to 5 days or freeze individually. Reheat briefly in microwave for a warm snack.

7. Maple Pecan Banana Muffins with Sourdough Discard

Maple syrup and toasted pecans add depth to these banana muffins. Sourdough discard keeps the interior airy while maple brings warm, woody sweetness. The pecans toast on top for crunch.

Perfect for cool mornings or festive brunches. If you like nutty, warmly sweet muffins, this recipe fits. The scent is maple-coated and inviting.

• Prep time: 15 minutes
• Cook time: 20–23 minutes
• Yield: 12 muffins

Ingredients

• 1 cup sourdough discard, room temperature
• 1 cup mashed ripe bananas (about 2), room temperature
• 2 large eggs, room temperature
• 1/3 cup melted unsalted butter, warm
• 1/3 cup pure maple syrup
• 1 tsp vanilla extract
• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp fine salt
• 3/4 cup chopped pecans, plus extra for topping

Instructions

1. Preheat oven to 375°F (190°C) and line a muffin tin.
2. Whisk discard, mashed bananas, eggs, melted butter, maple syrup, and vanilla in a bowl.
3. In another bowl, combine flour, baking soda, and salt.
4. Fold dry into wet until just combined. Stir in pecans.
5. Spoon batter into cups and sprinkle pecans on top.
6. Bake 20–23 minutes until golden and a toothpick shows moist crumbs.
7. Cool 5 minutes in pan then transfer to rack for 15 minutes. Drizzle extra maple before serving if desired.

How to Serve It

Serve with ricotta or cream cheese and an extra drizzle of maple. Garnish with toasted pecans. Pairs nicely with dark roast coffee. Store airtight in fridge up to 4 days; freeze for longer.

8. Double Chocolate Banana Sourdough Muffins

Chocolate lovers, this one’s for you. Cocoa in the batter and melted dark chocolate make a moist, rich muffin that still stays light from sourdough discard. Banana adds natural sweetness and moisture.

Serve as dessert or an indulgent breakfast. If you crave deep chocolate and soft banana, this hits the mark. Expect a slightly fudgy center and rich aroma.

• Prep time: 15 minutes
• Cook time: 18–22 minutes
• Yield: 12 muffins

Ingredients

• 1 cup sourdough discard, room temperature
• 3/4 cup mashed ripe bananas (about 1–2), room temperature
• 2 large eggs, room temperature
• 1/3 cup melted unsalted butter, warm
• 1/2 cup granulated sugar
• 1/2 cup cocoa powder, unsweetened
• 1 3/4 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine salt
• 3/4 cup dark chocolate chips, plus extra for topping

Instructions

1. Preheat oven to 375°F (190°C) and line muffin cups.
2. Whisk discard, mashed bananas, eggs, butter, and sugar until combined.
3. Sift in cocoa, then add flour, baking powder, baking soda, and salt.
4. Fold dry ingredients into wet until just mixed. Stir in chocolate chips.
5. Fill cups and top with a few extra chips.
6. Bake 18–22 minutes until a toothpick shows moist crumbs but no raw batter. Avoid overbaking to keep fudgy texture.
7. Cool 5 minutes in pan then 15 minutes on a rack.

How to Serve It

Top with a dollop of whipped cream or chocolate ganache. Serve with cold milk or espresso. Store airtight at room temperature 1–2 days or refrigerate up to 5 days. Reheat briefly to soften chocolate.

9. Fluffy Sourdough Discard Muffins: Lemon-Banana Ricotta

This lighter muffin balances banana with bright lemon and creamy ricotta. Sourdough discard keeps the texture fluffy while ricotta adds moisture without heaviness. The lemon zest wakes up the banana flavor.

Perfect for spring brunch or a light dessert. If you prefer a fresher, tangy muffin, this one will please. Expect a tender crumb and citrus perfume.

• Prep time: 20 minutes
• Cook time: 18–20 minutes
• Yield: 12 muffins

Ingredients

• 1 cup sourdough discard, room temperature
• 3/4 cup mashed ripe bananas (about 1–2), room temperature
• 1/2 cup whole-milk ricotta, cold
• 2 large eggs, room temperature
• 1/3 cup vegetable oil, warm
• 1/2 cup granulated sugar
• Zest of 1 lemon and 2 tbsp lemon juice
• 1 3/4 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine salt

Instructions

1. Preheat oven to 375°F (190°C) and line muffin tin.
2. In a bowl, whisk discard, mashed bananas, ricotta, eggs, oil, sugar, lemon zest, and lemon juice until fairly smooth. Small ricotta bits are fine.
3. Whisk flour, baking powder, baking soda, and salt together.
4. Fold dry into wet until just combined. Batter should be light and slightly lumpy.
5. Spoon into cups and smooth tops. Optionally dollop a teaspoon of ricotta on top.
6. Bake 18–20 minutes until edges are lightly golden and a toothpick has a few moist crumbs.
7. Cool 5 minutes in pan then transfer to rack 15 minutes.

How to Serve It

Serve with a dusting of powdered sugar and a lemon slice. Garnish with fresh mint for color. Pairs nicely with Earl Grey or green tea. Store refrigerated up to 4 days due to ricotta; bring to room temp before serving.

10. Coffee-Infused Banana Sourdough Muffins

Coffee and banana create a cozy, aromatic muffin. Instant espresso or brewed strong coffee deepens flavor while sourdough discard keeps the crumb airy. Expect a slightly caramelized top and aromatic coffee note.

Great alongside your morning brew or as a pick-me-up snack. If you love coffee-flavored bakes, this will satisfy. The smell of espresso and banana is comforting.

• Prep time: 15 minutes
• Cook time: 20–22 minutes
• Yield: 12 muffins

Ingredients

• 1 cup sourdough discard, room temperature
• 1 cup mashed ripe bananas (about 2), room temperature
• 2 large eggs, room temperature
• 1/3 cup vegetable oil, warm
• 1/2 cup brown sugar
• 1 tbsp instant espresso powder or 2 tbsp cooled brewed espresso
• 1 tsp vanilla extract
• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp fine salt
• Glaze: 1/2 cup powdered sugar + 1–2 tsp brewed espresso

Instructions

1. Preheat oven to 375°F (190°C) and line a muffin tin.
2. Whisk discard, mashed bananas, eggs, oil, brown sugar, espresso, and vanilla.
3. Mix flour, baking soda, and salt in another bowl.
4. Fold dry into wet until just combined.
5. Divide batter and bake 20–22 minutes until a toothpick shows moist crumbs.
6. Cool 5 minutes, then transfer to rack 15 minutes. Mix glaze and drizzle while slightly warm.

How to Serve It

Drizzle with espresso glaze and sprinkle finely ground coffee or cocoa. Pair with an Americano or latte. Store airtight at room temperature 2 days, or refrigerate up to 5 days. Glaze can be made ahead.

11. Banana-Chai Spiced Sourdough Discard Muffins

Warm chai spices — cardamom, ginger, cinnamon — give these banana muffins cozy depth. Sourdough discard keeps them light and tender. Expect fragrant spice, a caramelized top, and moist banana notes.

Ideal for autumn mornings or tea time. If you love spiced bakes, you'll enjoy these. The aroma is warmly spiced and inviting.

• Prep time: 15 minutes
• Cook time: 20–23 minutes
• Yield: 12 muffins

Ingredients

• 1 cup sourdough discard, room temperature
• 1 cup mashed ripe bananas (about 2), room temperature
• 2 large eggs, room temperature
• 1/3 cup melted unsalted butter, warm
• 1/2 cup brown sugar
• 1 tsp vanilla extract
• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp fine salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cardamom

Instructions

1. Preheat oven to 375°F (190°C) and line muffin tin.
2. Whisk discard, mashed bananas, eggs, butter, brown sugar, and vanilla until smooth.
3. In another bowl, mix flour, baking soda, salt, cinnamon, ginger, and cardamom.
4. Fold dry into wet until combined. Batter should be slightly thick.
5. Fill cups and bake 20–23 minutes until a toothpick shows moist crumbs.
6. Cool 5 minutes in pan then transfer to rack for 15 minutes.

How to Serve It

Serve with a smear of honey butter or clotted cream. Garnish with a dusting of cinnamon. Pairs with chai tea latte or black tea. Store airtight in fridge up to 4 days; reheat briefly.

12. Banana Zucchini Sourdough Muffins

Sneak some veggies into banana muffins with shredded zucchini. Sourdough discard keeps them light despite added moisture. The outcome is tender, slightly green-speckled muffins with mild banana flavor.

Great for sneaky nutrition in lunchboxes or snack time. If you want moist, soft muffins that feel less sweet, this is a winner. Texture is soft and pleasantly moist.

• Prep time: 20 minutes
• Cook time: 22–25 minutes
• Yield: 12 muffins

Ingredients

• 1 cup sourdough discard, room temperature
• 3/4 cup mashed ripe bananas (about 1–2), room temperature
• 1 cup finely shredded zucchini, excess moisture squeezed out
• 2 large eggs, room temperature
• 1/3 cup vegetable oil, warm
• 1/2 cup brown sugar
• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon

Instructions

1. Preheat oven to 375°F (190°C) and line a muffin tin.
2. Squeeze shredded zucchini in a towel to remove excess liquid.
3. Whisk discard, mashed bananas, eggs, oil, and brown sugar until combined.
4. Stir in zucchini.
5. Mix flour, baking soda, baking powder, salt, and cinnamon. Fold into wet until just combined.
6. Spoon batter into cups and bake 22–25 minutes until a toothpick comes out clean.
7. Cool in pan 5 minutes then finish on rack 15 minutes.

How to Serve It

Serve plain or with cream cheese spread and a sprinkle of cinnamon. Pairs well with herbal tea or cold milk. Store refrigerated up to 5 days. Freeze for longer storage after cooling.

13. Banana Caramel Swirl Sourdough Discard Muffins

These caramel-swirl banana muffins are sweet and a little fancy. A ribbon of salted caramel runs through the batter, and sourdough discard keeps the crumb feather-light. Expect gooey pockets of caramel and a soft banana base.

Great for a celebration breakfast or dessert tray. If you love caramel and banana together, this will impress. The aroma is buttery and sweet.

• Prep time: 20 minutes
• Cook time: 20–23 minutes
• Yield: 12 muffins

Ingredients

• 1 cup sourdough discard, room temperature
• 1 cup mashed ripe bananas (about 2), room temperature
• 2 large eggs, room temperature
• 1/3 cup unsalted butter, melted and warm
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup store-bought or homemade salted caramel sauce, plus extra for drizzling
• Optional: flaky sea salt for finishing

Instructions

1. Preheat oven to 375°F (190°C) and line muffin cups.
2. Whisk discard, mashed bananas, eggs, melted butter, sugar, and vanilla until smooth.
3. Whisk flour, baking soda, and salt in another bowl.
4. Fold dry into wet until just combined. Batter will be slightly thick.
5. Fill each cup with a spoonful of batter, add 1 tsp caramel, then top with more batter. Swirl with a skewer to create ribbons.
6. Bake 20–23 minutes until tops are set and a toothpick shows a few moist crumbs. Avoid inserting through a caramel pocket when testing.
7. Cool 5 minutes then transfer to a rack. Drizzle extra caramel and sprinkle flaky sea salt before serving.

How to Serve It

Warm slightly before serving so caramel softens. Drizzle with more caramel and top with a sprinkle of sea salt for contrast. Pairs beautifully with espresso or dessert wine. Store refrigerated up to 4 days because of caramel; reheat before serving.

These 13 recipes show how versatile sourdough discard can be when paired with ripe bananas. From classic walnut to chocolate and chai-spiced versions, you’ve got options for weekday breakfasts and weekend baking projects. You’ll find many muffins keep beautifully in the fridge, freeze well, and warm up deliciously for a quick snack.

Pin your favorite recipes so you can find them when your next batch of discard and bananas come together. Which flavor will you try first — classic walnut, chocolate chip, or something tropical? Share your results with friends or family and pass along the recipes that vanish fastest from your kitchen.