Chocolate Chip Sourdough Banana (Print Version)

Tender banana muffins blended with sourdough discard and chocolate chips for a flavorful treat.

# What You'll Need:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon salt
05 - 1/2 teaspoon ground cinnamon

→ Wet Ingredients

06 - 1 cup mashed ripe bananas, approximately 2 large bananas
07 - 1/2 cup granulated sugar
08 - 1/4 cup unsalted butter, melted and cooled
09 - 1/4 cup vegetable oil
10 - 1/2 cup unfed sourdough discard
11 - 2 large eggs
12 - 1 teaspoon vanilla extract

→ Add-Ins

13 - 1 cup semisweet chocolate chips

# Steps to Follow:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease each cup.
02 - In a medium mixing bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon until evenly distributed.
03 - In a large mixing bowl, mash bananas thoroughly. Add sugar, melted butter, vegetable oil, sourdough discard, eggs, and vanilla extract. Whisk until the mixture is smooth and well combined.
04 - Pour the dry ingredient mixture into the wet ingredients. Stir gently with a spatula until just combined, being careful not to overmix. Some small flour streaks are acceptable.
05 - Gently fold the semisweet chocolate chips into the batter using a spatula, ensuring even distribution throughout.
06 - Divide the batter evenly among the 12 muffin cups, filling each approximately three-quarters full.
07 - Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center emerges clean or with a few moist crumbs.
08 - Allow muffins to cool in the pan for 5 minutes. Transfer to a wire cooling rack and cool completely before serving.

# Additional Tips::

01 -
  • Sourdough discard transforms banana muffins into something with real depth and moisture that lasts for days.
  • You get to use up that starter guilt-free while making something that tastes like you planned it all along.
  • These freeze beautifully, so one batch covers you for rushed mornings the whole month.
02 -
  • Overmixing is the quickest way to ruin these—the batter should look shaggy and barely combined when you move to the next step.
  • Sourdough discard that's been sitting at room temperature instead of in the fridge will make these more acidic and potentially change the rise, so use it cold straight from storage.
03 -
  • Room-temperature ingredients blend more smoothly together, so pull your eggs and sourdough discard out of the fridge 30 minutes before mixing if you have time.
  • The real secret is understanding that sourdough discard is already adding moisture and acidity, so you can use slightly less sugar than traditional banana muffin recipes and they'll still taste fully sweet.
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