Sourdough Discard Banana Chocolate Chip Muffins
These sourdough discard banana chocolate chip muffins are fluffy with a moist crumb. Packed with sweet banana flavor and the tanginess of sourdough, you’ll love how easy they are to whip together for a sweet snack or delicious breakfast!
I’ve been making A LOT of sourdough bread these days. And with that comes A LOT of sourdough discard (it also comes with incredibly tasty and good-for-you bread, of course ;).
I’ve been loving creating sweet baked goods using up excess sourdough starter. If you’re looking for more ideas, make sure to check out these sourdough discard brownies, sourdough discard lemon poppyseed cupcakes, sourdough peanut butter cookies, sourdough discard apple walnut coffee cake, or these sourdough discard chocolate chip cookies!
Today, I’ve got these banana chocolate chip muffins made with sourdough discard. I’ve made them a couple of times this week alone because the kiddos have been craving them! So let’s dive in!
Ingredients and Substitutions
Here’s what you’ll need to make these fluffy discard muffins!
- all-purpose flour – you could also use whole wheat flour for this recipe.
- baking powder
- baking soda
- salt
- extra-virgin olive oil – you could also substitute melted butter or melted coconut oil for this recipe. I like to use salted butter in my baking and cooking, but unsalted works too.
- brown sugar – light or dark brown sugar work!
- granulated sugar – in place of the granulated sugar, you can also use maple syrup.
- eggs
- vanilla extract
- full-fat Greek yogurt – full-fat Greek yogurt (not low-fat) is what we’re looking for in this recipe. you can also use sour cream.
- sourdough discard – active or non-active sourdough starter works here.
- overripe bananas – the more brown spots they have, the better!
- semi-sweet chocolate chips – you can mix up the kind of chocolate chips you add. milk chocolate or white chocolate chips work too. alternatively, you can leave chocolate chips out entirely!
Top Tips for Making These Muffins Amazing
- let the batter rest – allowing the batter to rest for 10-15 minutes (if you’ve got the time) makes the batter fluffy and in turn makes for fluffier muffins!
- don’t over-mix! – this is key for any muffin or cake recipe. I like to use a rubber spatula or wooden spoon when I add the dry ingredients to the wet ingredients until everything is *just* combined.
- fill the batter to the tippity-top – I add about 1/4 cup of batter to each muffin cup. and with that…
- fill every other muffin space – this allows room for the muffins to expand as they bake, which gives them a nice, high top.
- flip the pan halfway through – it’s well-known that the back of the oven is hotter than the front. I like to flip the muffin pan halfway through baking to allow the back muffins to move to the front and vice versa.
Sourdough Discard Banana Chocolate Chip Muffins
These banana chocolate chip muffins are incredibly fluffy and moist! And bonus–a fantastic way to use up extra sourdough discard.
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Servings: 15 muffins
Calories: 325kcal
Equipment
- 2 large mixing bowls
- 1 Whisk
- muffin tin
- Cupcake Liners optional
- Rubber Spatula
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt use less if using salted butter
- 1 cup extra-virgin olive oil
- 1/2 cup brown sugar dark or light brown sugar works
- 1/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup full-fat Greek yogurt
- 1 cup sourdough discard
- 2-3 medium overripe bananas mashed
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350℉. Prepare two muffin pans by filling them with cupcake liners, then set aside. Mash the bananas with a fork in a small bowl and set aside.
- In a large mixing bowl, sift the flour, baking powder, baking soda, and salt. Set aside.
- In the other mixing bowl, whisk together the extra-virgin olive oil, brown sugar, and granulated sugar. Add the eggs one at a time as you whisk. Add the vanilla extract, yogurt, sourdough discard, and mashed bananas.
- Gradually add the dry ingredients to the bowl of wet ingredients, mixing with a wooden spoon or rubber spatula until just combined, making sure to scrape the sides of the bowl to incorporate all the ingredients. Finally, fold in the chocolate chips.
- Use a 1/4 measuring cup to pour the muffin batter into the muffin cups. This recipe makes 12-18 muffins. Top with a few chocolate chips if you desire. Bake muffins for 20 minutes. You'll know the muffins are done when you stick a toothpick in the center and there is no wet batter stuck to the toothpick. Moist crumbs are fine. Enjoy!
Notes
Helpful Tips:
- let the batter rest – allowing the batter to rest for 10-15 minutes (if you’ve got the time) makes the batter fluffy and in turn makes for fluffier muffins!
- don’t over-mix! – this is key for any muffin or cake recipe. I like to use a rubber spatula or wooden spoon when I add the dry ingredients to the wet ingredients until everything is *just* combined.
- fill the batter to the tippity-top – I add about 1/4 cup of batter to each muffin cup. and with that…
- fill every other muffin space – this allows room for the muffins to expand as they bake, which gives them a nice, high top.
- flip the pan halfway through – it’s well-known that the back of the oven is hotter than the front. I like to flip the muffin pan halfway through baking to allow the back muffins to move to the front and vice versa.
Nutrition
Serving: 1muffin | Calories: 325kcal | Carbohydrates: 33g | Protein: 4g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 26mg | Sodium: 143mg | Potassium: 106mg | Fiber: 2g | Sugar: 15g | Vitamin A: 42IU | Calcium: 51mg | Iron: 2mg
Tried this recipe?Mention @Bake.With.Jamie
This is one of my go-to sourdough discard recipes! It’s a lovely way to use up the extra discard and so delicious. If you love this recipe too, let me know in the comments below!