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!