Chocolate Chip Sourdough Banana (Printable Version)

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

# What You Need:

→ Dry Ingredients

01 - 1.5 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 0.5 teaspoon baking powder
04 - 0.5 teaspoon salt
05 - 0.5 teaspoon ground cinnamon

→ Wet Ingredients

06 - 1 cup mashed ripe bananas
07 - 0.5 cup granulated sugar
08 - 0.25 cup unsalted butter, melted and cooled
09 - 0.25 cup vegetable oil
10 - 0.5 cup sourdough discard
11 - 2 large eggs
12 - 1 teaspoon vanilla extract

→ Add-Ins

13 - 1 cup semisweet chocolate chips

# How-To Steps:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease the cups.
02 - In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
03 - In a large bowl, mash bananas. Add sugar, melted butter, oil, sourdough discard, eggs, and vanilla extract; whisk until smooth.
04 - Add the dry ingredients to the wet mixture. Stir gently until just combined; avoid overmixing.
05 - Fold chocolate chips into the batter.
06 - Divide batter evenly among 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 - Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • You get to use that sourdough discard instead of discarding it, turning kitchen waste into something craveable.
  • These muffins stay impossibly moist for days, making them perfect for grab-and-go mornings or unexpected guests.
  • The tanginess from the discard balances the sweetness just right, so they don't feel heavy or one-dimensional.
02 -
  • Overmixing the batter is the most common mistake, and it will make your muffins rubbery and tough instead of tender—stir gently and stop as soon as you can't see dry flour.
  • The sourdough discard's acidity is essential; if you use fed discard or skip this ingredient entirely, you'll lose the tangy depth that makes these special, so plan ahead.
03 -
  • Mashing bananas by hand instead of using a food processor gives you better control and keeps the texture from becoming gluey and thick.
  • Let your melted butter cool slightly before mixing it with the other wet ingredients; warm butter can partially cook the eggs and make the batter taste slightly scrambled.
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