Chocolate Chip Sourdough Banana

I discovered these muffins by accident one Tuesday morning when I had a container of sourdough discard sitting in my fridge and absolutely no plan for it. My bananas were getting spotted, almost past their prime, and I thought—why not throw them together? That first batch came out impossibly moist, with this subtle tangy undertone that made people ask what was different. The chocolate chips melted into pockets of sweetness, and suddenly I had a reason to keep feeding my sourdough starter just to make more of these.

I baked these for my neighbor who'd just started her own sourdough journey, watching her face light up when she tasted that familiar tang mixed with chocolate. She went home and started making them weekly, which somehow felt like the highest compliment—not because they were perfect, but because they solved a real problem in her kitchen. Now whenever I see her, she's asking for a batch, and I realize this recipe works because it's honest: it uses what most sourdough bakers have sitting around and turns it into something people actually want to eat.

Ingredients

• All-purpose flour (1 1/2 cups): Use fresh flour if you have it—old flour can make these dense, and you want that tender crumb that sourdough discard promises.
• Baking soda and baking powder (1 tsp and 1/2 tsp): The combination gives you rise and lightness; don't skip the baking powder or you'll end up with a brick.
• Salt (1/2 tsp): This quiets the sweetness and makes every bite feel intentional.
• Ground cinnamon (1/2 tsp): Just enough to make people wonder what the secret ingredient is.
• Ripe bananas (1 cup mashed): Spotty bananas are your friend here—they have more natural sugar and break down into the batter more completely.
• Granulated sugar (1/2 cup): Don't reduce this; the sourdough discard needs sweetness to balance its tang.
• Unsalted butter and vegetable oil (1/4 cup each): The combination keeps these muffins tender; oil adds moisture while butter brings richness.
• Sourdough discard (1/2 cup): Use unfed discard straight from the fridge—this is the whole point, and it brings acidity and tenderness you can't fake.
• Eggs (2 large): Structure and binding; they also help the muffins stay moist longer.
• Vanilla extract (1 tsp): A small amount that rounds out flavors without being obvious.
• Semisweet chocolate chips (1 cup): These melt slightly during baking and give you those pockets of chocolate; dark chocolate works if you prefer less sweetness.

Instructions

Keeps spices within easy reach while cooking, helping you season dishes quickly during everyday meal prep.

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Heat your oven and prep your tin:

Get the oven to 350°F and line your muffin tin with paper liners or a light grease. Cold batter into a cold tin never bakes evenly, so this warm-up matters more than you'd think.

Build your dry mixture:

In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. Whisking aerates the flour and distributes the leavening agents evenly so you don't end up with bitter spots or dense pockets.

Combine the wet ingredients:

Mash your bananas in a large bowl until mostly smooth—a few small lumps are fine and actually nice textually. Add sugar, melted butter, oil, sourdough discard, eggs, and vanilla, then whisk until everything is smooth and incorporated.

Bring wet and dry together gently:

Pour the dry mixture into the wet and stir with a spatula until just combined; you'll see a few streaks of flour and that's exactly when to stop. Overmixing develops gluten and makes these tough, which defeats the whole purpose of having sourdough discard keep them tender.

Fold in the chocolate:

Use the spatula to fold in chocolate chips with the lightest hand you can manage. This moment feels like you're being careful for no reason, but it keeps the batter from getting dense.

Fill and distribute evenly:

Divide batter among muffin cups so each is about 3/4 full. If some are fuller than others, they'll bake at different rates, so take a second to level them with the back of a spoon.

Bake until just done:

Bake for 18 to 22 minutes—at 18, test with a toothpick inserted into a muffin that looks set around the edges. You want the toothpick to come out clean or with just a few moist crumbs clinging to it; moist is your friend here, dry is your enemy.

Cool and transfer with patience:

Let muffins sit in the pan for 5 minutes so they firm up enough to handle, then turn them out onto a wire rack. Those first few minutes of cooling are when they finish setting, so don't rush this step.

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There's something deeply satisfying about turning sourdough discard—something you'd almost feel guilty throwing away—into muffins people actually look forward to eating. That small act of using what you have instead of buying something new feels less like cooking and more like good sense, and somehow that makes them taste better.

Storage and Make-Ahead Strategy

These muffins stay tender for three or four days in an airtight container at room temperature, which is longer than most muffins manage. I've found that they actually improve slightly on day two as the flavors meld and the sourdough tang becomes more pronounced. For longer storage, wrap cooled muffins individually in plastic wrap and freeze for up to two months; thaw them at room temperature for about an hour or pop one in the microwave for 30 seconds if you're in a hurry.

Why Sourdough Discard Transforms This Recipe

Sourdough discard adds two things that regular banana muffins miss: moisture and complexity. The acids in the discard react with the baking soda to create lift while also making the crumb stay tender longer—you get muffins that don't dry out by afternoon. Beyond the science, there's something about that slight tang against the sweetness that makes people pause and actually taste what they're eating instead of just eating mindlessly.

Variations and Swaps You Can Make

These muffins are forgiving enough to adapt once you understand the base. Walnuts or pecans work beautifully in place of chocolate if you want something less sweet, and very ripe bananas will give you more banana flavor without changing anything else. The recipe also tolerates different add-ins—I've made versions with half chocolate and half chopped dried apricots, or added a handful of shredded coconut right at the end.

• Brown sugar can replace granulated sugar for a deeper molasses flavor that pairs surprisingly well with sourdough tang.
• If you're out of vegetable oil, use melted coconut oil or an extra tablespoon of butter for a slightly richer crumb.
• A pinch of nutmeg alongside the cinnamon adds warmth without changing the character of the muffin.

Perfect for frying eggs, sautéing vegetables, and simmering small-batch sauces for quick everyday meals.

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These muffins are the kind of recipe that makes you feel smart in your kitchen—you're solving a real problem, using what you have, and ending up with something genuinely delicious. That's the whole point of cooking, really.

Common Recipe Questions

→ What makes these muffins moist?

The ripe bananas provide natural moisture while the sourdough discard adds a tender crumb, keeping the muffins soft and moist.

→ Can I substitute chocolate chips with nuts?

Yes, walnuts or pecans work well to add a crunchy texture and nutty flavor as an alternative to chocolate chips.

→ How do I know when the muffins are done baking?

Insert a toothpick into the center of a muffin; it should come out clean or with just a few moist crumbs when fully baked.

→ Is it necessary to use sourdough discard?

The sourdough discard contributes a subtle tang and softness, but can be replaced with an equal amount of yogurt or buttermilk if needed.

→ How can I store leftover muffins?

Store muffins in an airtight container at room temperature for up to two days or freeze them for longer preservation.