Chocolate Chip Sourdough Banana

There's something wonderfully thrifty and delicious about transforming your sourdough discard into golden, tender muffins studded with melty chocolate chips. These Chocolate Chip Sourdough Discard Banana Muffins bring together the best of both worlds: the subtle tang of sourdough, the natural sweetness of ripe bananas, and pockets of rich chocolate in every bite. Whether you're looking for a cozy breakfast treat, an afternoon snack, or a gentle dessert, these muffins deliver comfort in muffin form. They're incredibly easy to make, require just 35 minutes from start to finish, and are a perfect way to use up that jar of sourdough starter sitting in your fridge.

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The magic of these muffins lies in their simplicity. Mashed ripe bananas provide moisture and natural sweetness, while the sourdough discard adds a subtle tanginess that elevates the flavor profile beyond ordinary banana muffins. The combination of melted butter and vegetable oil ensures a tender crumb that stays soft for days. And let's not forget those semisweet chocolate chips that create little pockets of melty goodness throughout. This is the kind of recipe that makes your kitchen smell incredible and has everyone reaching for seconds.

Ingredients

• Dry Ingredients: 1 1/2 cups (190 g) all-purpose flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, 1/2 tsp ground cinnamon
• Wet Ingredients: 1 cup (240 g) ripe bananas, mashed (about 2 large bananas), 1/2 cup (100 g) granulated sugar, 1/4 cup (55 g) unsalted butter, melted and cooled, 1/4 cup (60 ml) vegetable oil, 1/2 cup (120 g) sourdough discard (unfed), 2 large eggs, 1 tsp vanilla extract
• Add-Ins: 1 cup (175 g) semisweet chocolate chips

Instructions

Step 1: Prepare

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.

Step 3: Combine Wet Ingredients

In a large bowl, mash bananas. Add sugar, melted butter, oil, sourdough discard, eggs, and vanilla extract; whisk until smooth.

Step 4: Combine

Add the dry ingredients to the wet mixture. Stir gently until just combined; do not overmix.

Step 5: Add Chocolate

Fold in chocolate chips.

Step 6: Fill Muffin Tin

Divide batter evenly among muffin cups, filling each about 3/4 full.

Step 7: Bake

Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Step 8: Cool

Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Zusatztipps für die Zubereitung

For the best results, use very ripe bananas with plenty of brown spots—they're sweeter and easier to mash. Make sure your melted butter has cooled before adding it to the wet ingredients to avoid scrambling the eggs. When combining wet and dry ingredients, stir just until you no longer see dry flour; overmixing can lead to tough, dense muffins. If you want taller muffin tops, fill the cups generously and bake at 375°F for the first 5 minutes, then reduce to 350°F for the remaining time.

Varianten und Anpassungen

These muffins are wonderfully adaptable. Swap chocolate chips for chopped walnuts or pecans for a nutty variation that adds wonderful texture and flavor. For a healthier twist, replace half the all-purpose flour with whole wheat flour, or substitute the granulated sugar with coconut sugar or honey (reduce to 1/3 cup if using honey). You can also add a streusel topping before baking for extra sweetness and crunch, or fold in fresh blueberries along with the chocolate chips for a fruity twist.

Serviervorschläge

These muffins are delightful on their own, warm from the oven with butter melting into the tender crumb. Serve them alongside your morning coffee or tea for a cozy breakfast, or pack them in lunchboxes for a sweet midday treat. They're also wonderful with a dollop of Greek yogurt and fresh berries for a more substantial breakfast. For dessert, warm a muffin slightly and serve with a scoop of vanilla ice cream. Store cooled muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months and thaw at room temperature when ready to enjoy.

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These Chocolate Chip Sourdough Discard Banana Muffins prove that reducing food waste doesn't mean sacrificing flavor. Each muffin is a perfect balance of tangy sourdough, sweet banana, and rich chocolate—a combination that will have you looking forward to your next batch of sourdough discard. Whether you're a seasoned sourdough baker or just getting started, this recipe is an easy, delicious way to make the most of every ingredient in your kitchen. Bake a batch today and enjoy the warm, comforting aroma that fills your home.

Recipe FAQs

→ What is sourdough discard and how does it affect the muffins?

Sourdough discard is the starter that’s not fed before baking. It adds a subtle tang and moistness, enhancing flavor and texture in the muffins.

→ Can the chocolate chips be substituted?

Yes, you can swap chocolate chips for nuts like walnuts or pecans to add a nutty crunch instead.

→ How ripe should the bananas be?

Very ripe bananas work best, as they provide natural sweetness and moisture that help create a tender crumb.

→ What causes the muffins to be moist and tender?

The combination of oil, melted butter, sourdough discard, and ripe bananas helps maintain moisture and a soft, tender texture.

→ How to store and freeze these muffins?

Store cooled muffins in an airtight container for up to several days. They freeze well for up to two months; thaw at room temperature before enjoying.