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
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
- 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
Calories: 325kcal
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