Chocolate Chip Sourdough Banana (Printable)

Tender banana muffins with sourdough discard and chocolate chips, ideal for breakfast or a quick snack.

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

→ Add-Ins

13 - 1 cup semisweet chocolate chips

# Step-by-step Directions:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
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, 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 using a spatula until just combined, being careful not to overmix the batter.
05 - Fold chocolate chips into the batter using gentle strokes until evenly distributed throughout.
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 emerges clean or with a few moist crumbs.
08 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire cooling rack to cool completely.

# Expert Advice:

01 -
  • Sourdough discard transforms into something delicious instead of waste, which feels like a small kitchen victory.
  • The tanginess cuts through the sweetness perfectly, making these muffins feel more sophisticated than your standard banana bread.
  • Twenty minutes in the oven means fresh muffins before your coffee even gets cold.
02 -
  • Don't skip cooling your melted butter before whisking it into the wet ingredients, or you'll end up with scrambled eggs in your muffin batter.
  • Overmixing the batter is the most common reason these turn out dense instead of tender; stir until just combined and trust the process.
  • Very ripe bananas with brown spots contribute more natural sugar and deeper banana flavor than pale yellow ones.
03 -
  • Use very ripe bananas with brown-spotted peels for maximum sweetness and flavor; they contribute more natural sugar than firmer, paler ones.
  • Keep your sourdough discard at room temperature for 24 hours before using so it's at peak activity, making your muffins rise higher and taste more complex.
  • Room temperature ingredients mix more evenly and create a better emulsion, so pull your eggs, butter, and oil out of the fridge 30 minutes before baking.
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