These sourdough banana muffins with chocolate chips are so moist and delicious you will want to eat them everyday! This is a great recipe to use up your sourdough discard as well. These muffins freeze well so you can make a big batch ahead of time.
I never would have thought that adding sourdough discard could make muffins any better. The sourdough starter adds the perfect amount of tang the brings out the flavor of the bananas. These sourdough banana chocolate chip muffins are not too sweet and are the perfect ending to any dinner. They are so good that we even eat them for breakfast the next morning. Store them in a zip lock bag for a few days or freeze them for up to two months.
How To Make Sourdough Banana Muffins
Equipment
- Mixing bowls
- Silicone spatula
- Muffin liners (optional)
- Muffins baking sheet
- Measuring spoons and cups
Ingredients
Wet Ingredients
- 8 tablespoons or one stick melted butter – unsalted
- 3 very ripe bananas (about 1 cup mashed)
- 2 large eggs
- 3 tablespoons Greek yogurt
- 1⁄2 cup sourdough starter discard*
- 1 tsp vanilla
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup dark brown sugar
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
Instructions
- Preheat your oven to 350 degrees.
- Melt the butter in a microwave safe dish then mash your very ripe bananas in a mixing bowl with a fork.
- Add the butter and brown sugar to the mashed bananas and mix well.
- Next add the eggs, sourdough discard and Greek yogurt and mix until everything is well combined.
- In a separate bowl add the dry ingredients (flour, baking powder, baking soda, and salt) mix until well .
- Slowly add the dry ingredients to the wet ingredients a little at a time until all of the dry ingredients are incorporated. Don’t over mix!
- Fold in the chocolate chips then grease your muffin pan or liners.
- Fill the liner with equal amounts of batter just to the top and place in the oven.
- Bake for 20-25 minuets or until the tops are golden brown and a tooth pick comes out clean if you stick it in the middle.
- Remove muffins and place on a cooling rack for 30 minuets and enjoy!
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Notes and variations
- Make sure you use very ripe bananas, the riper they are the sweeter the muffins will be.
- You can use dark brown sugar, light brown sugar or white sugar in this recipe but I like the rich flavor that the dark brown sugar gives.
- For an extra crunch you can add walnuts or pecans.
Sourdough banana muffins
These sourdough banana muffins with chocolate chips are so moist and delicious you will want to eat them everyday! This is a great recipe to use up your sourdough discard as well. These muffins freeze well so you can make a big batch ahead of time.
Equipment
- 2 Mixing bowls
- 1 silicone spatula
- Muffin liners optional
- 1 Muffin baking sheet
- Measuring spoons and cups
Ingredients
- 8 Tbsp melted unsalted butter or one stick
- 3 ripe bananas or one cup mashed
- 2 Large eggs
- 3 Tbsp Greek yogurt
- 1/2 cup sourdough discard
- 1 Tsp Vanilla
Dry Ingredients
- 2 Cups All-purpose flour
- 1 Cup Dark brown sugar
- 1 tsp Baking soda
- 1 tsp Baking powder
- 1 tsp salt
Instructions
- Preheat your oven to 350 degrees.
- Melt the butter in a microwave safe dish then mash your very ripe bananas in a mixing bowl with a fork.
- Add the butter and brown sugar to the mashed bananas and mix well.
- Next add the eggs, sourdough discard and Greek yogurt and mix until everything is well combined.
- In a separate bowl add the dry ingredients (flour, baking powder, baking soda, and salt) mix until well .
- Slowly add the dry ingredients to the wet ingredients a little at a time until all of the dry ingredients are incorporated. Don't over mix!
- Fold in the chocolate chips then grease your muffin pan or liners.
- Fill the liner with equal amounts of batter just to the top and place in the oven.
- Bake for 20-25 minuets or until the tops are golden brown and a tooth pick comes out clean if you stick it in the middle.
- Remove muffins and place on a cooling rack for 30 minuets and enjoy!