# 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
→ Mix-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 with cooking spray or butter.
02 - In a medium mixing bowl, whisk together flour, baking soda, baking powder, salt, and ground cinnamon until evenly distributed.
03 - In a large mixing bowl, mash the ripe bananas until mostly smooth. Add granulated sugar, melted butter, vegetable oil, sourdough discard, eggs, and vanilla extract. Whisk the mixture until smooth and well combined.
04 - Add the dry ingredient mixture to the wet ingredients and stir gently with a spatula until just combined. Do not overmix, as this will result in tough, dense muffins.
05 - Fold the semisweet chocolate chips into the batter using a spatula, distributing them evenly throughout.
06 - Divide the batter evenly among the prepared 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 of a muffin comes out clean or with a few moist crumbs.
08 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire cooling rack to cool completely before serving.
