Chocolate Chip Sourdough Banana (Printable Version)

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

# 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, about 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

# How-To Steps:

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, vegetable oil, sourdough discard, eggs, and vanilla extract. Whisk until smooth and well combined.
04 - Add dry ingredients to wet mixture and stir gently until just combined. Do not overmix to maintain tender muffins.
05 - Fold chocolate chips into the batter using a spatula until evenly distributed.
06 - Divide batter evenly among prepared 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 - Cool muffins in pan for 5 minutes, then transfer to a wire cooling rack to cool completely.

# Tips for Success:

01 -
  • They taste like you've been baking all morning, but you'll be done in under an hour.
  • Sourdough discard gives these an unexpectedly rich, tangy depth that regular banana muffins never achieve.
  • Chocolate chips melting into warm banana cake is basically a breakfast excuse to eat dessert.
02 -
  • Don't overmix once your wet and dry ingredients meet; it's the fastest way to turn tender muffins into tough hockey pucks that no amount of chocolate can save.
  • Sourdough discard doesn't need to be fed or active—use it straight from your jar, because that slightly neglected, sour flavor is exactly what makes these taste remarkable.
03 -
  • Room temperature ingredients mix more smoothly and create a more cohesive batter, so pull eggs and butter out ahead of time if you have fifteen minutes to spare.
  • Weigh your ingredients if you can; it eliminates the guesswork and makes these muffins consistently tender every single time you bake them.
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