Description
Transform your kitchen scraps into deliciousness with Sourdough Discard Banana Chocolate Chip Muffins! These muffins are the perfect way to use up sourdough discard, combined with the natural sweetness of ripe bananas and the irresistible addition of chocolate chips. Ideal for breakfast or a snack, they’re a family favorite you’ll want to make again and again. Curious about how to bake this delightful treat? Click to discover the full recipe and enjoy baking up a batch today!
Ingredients
- 113 grams melted butter (½ cup) (substitute vegetable or canola oil)
- 112 grams packed brown sugar (½ cup)
- 100 grams granulated sugar (½ cup)
- 2 large eggs
- 1 teaspoon vanilla extract
- 125 grams sourdough discard (½ cup)
- 60 grams sour cream (¼ cup)
- 375 grams mashed ripe bananas (1 ½ cups, about 3–4 bananas)
- 240 grams all-purpose flour (2 cups)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¾ cup mini chocolate chips (plus extra for sprinkling on top)
Instructions
Step 1: Prepare the Muffin Batter
Start by preheating your oven to 350°F (175°C) and lining a muffin tin with paper liners. In a mixing bowl, combine the ripe bananas, sourdough starter, and sugar, mixing until smooth and creamy.
Step 2: Combine Dry Ingredients
In another bowl, whisk together the flour, baking soda, baking powder, and salt. This step ensures that all your leavening agents are evenly distributed throughout the batter.
Step 3: Mix Wet and Dry Ingredients
Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are perfectly fine!
Step 4: Fold in Chocolate Chips
Gently fold in the chocolate chips, allowing their sweetness to be evenly distributed throughout the batter. This is where the magic of flavor begins!
Step 5: Scoop and Bake
Using a scoop, fill each muffin liner about 2/3 full with batter. Bake in the preheated oven for 18-22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
Step 6: Cool and Enjoy
Once baked, remove the muffins from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack. Enjoy them warm, or save a few for later snacking!
Notes
Tip 1: Use Ripe Bananas
- The riper the bananas the sweeter and more flavorful your muffins will be. Aim for bananas with lots of brown spots!
Tip 2: Sourdough Starter Consistency
- For the best results use active sourdough starter. If it’s been in the fridge make sure to feed it at least a few hours before using.
Tip 3: Chocolate Chip Varieties
- Feel free to experiment with different types of chocolate chips such as dark chocolate or even white chocolate to create your preferred flavors.
Tip 4: Storage Tips
- Store leftover muffins in an airtight container at room temperature for up to three days or freeze them for longer freshness!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1serving
- Calories: 259 kcal
- Sodium: 315mg
- Fat: 10g
- Saturated Fat: 6g
- Protein: 4g
Keywords: Sourdough Banana Nut Muffins Recipe, Fluffy Chocolate Chip Sourdough Banana Muffins