Chocolate Chip Sourdough Banana (Print View)

Moist banana muffins featuring sourdough discard and rich chocolate chips, perfect for any time.

# Components:

→ 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 sourdough discard, unfed
11 - 2 large eggs
12 - 1 teaspoon vanilla extract

→ Add-Ins

13 - 1 cup semisweet chocolate chips

# Directions:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease the cups.
02 - In a medium mixing bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. Set aside.
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 - Add the dry ingredient mixture to the wet mixture. Stir gently until just combined, being careful not to overmix the batter.
05 - Fold chocolate chips into the batter using a spatula until evenly distributed.
06 - Divide batter evenly among the muffin cups, filling each approximately three-quarters full.
07 - Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out 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.

# Expert Advice:

01 -
  • Your sourdough starter finally becomes an asset instead of something you feel guilty about neglecting.
  • They stay tender and moist for days, making them perfect for grab-and-go mornings when you're already running late.
  • Chocolate chips melt just enough to be gooey without sinking to the bottom, hitting that sweet spot every single time.
02 -
  • Do not skip the cooling step in the pan—pulling them out immediately breaks them apart because the crumb hasn't set.
  • The toothpick test matters here: you want it to come out with a few moist crumbs, not completely clean, because these muffins are supposed to be tender.
03 -
  • Let your melted butter cool for a few minutes before whisking it in, or you might accidentally cook the eggs scrambled-style in your batter.
  • Weigh your flour if you can, since scooping compacts it and can make your muffins dense and dry instead of tender.
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