Description
These sourdough discard banana chocolate chip muffins are soft, lightly tangy, and loaded with pockets of rich chocolate, perfect for using up discard and overripe bananas.
Ingredients
Scale
- 1 cup sourdough discard
- 2 ripe bananas
- 2 large eggs
- 1/2 cup melted butter or oil
- 1 teaspoon vanilla extract
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 cup chocolate chips (plus more for topping)
Instructions
- Preheat the oven and line a muffin tin.
- Mash ripe bananas in a big bowl.
- Whisk in sourdough discard, eggs, melted butter or oil, and vanilla extract.
- Stir in sugar and a pinch of salt.
- Fold in flour and baking soda until just combined.
- Add chocolate chips, saving a few for the tops.
- Bake until the tops spring back and a toothpick comes out mostly clean.
Notes
For best results, use room temperature ingredients and do not overmix the batter.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 14g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: sourdough muffins, banana muffins, chocolate chip muffins, easy muffins, baking