These sourdough banana chocolate chip muffins are tender, full of flavor and are a great way to use up some of your extra sourdough starter.
The best sourdough banana chocolate chip muffins
These muffins are amazing and are a great way to use up your leftover sourdough discard and some overripe bananas you have lying around. The sourdough starter adds a healthy addition, but also makes the muffins incredibly tender! These muffins have no refined sugar and can even be made with whole wheat flour, nuts, and/or stevia sweetened baking chips for an even healthier approach. (The brand Lily’s is a great brand of chocolate that is sweetened with stevia and has significantly less sugar. It’s sold at most every grocery store!) Since it is not using active sourdough starter, these muffins are quite simple and quick to make.
Tips on how to make your muffins a success
A few tips I’ve learned along the way to create perfect muffins:
Scoop the batter: I love to use my favorite 4 TBSP scoop to get the batter into the muffin tin. It’s just the right amount for standard tins and makes it fast while limiting the drip mess.
Measuring ingredients: I recommend using a kitchen scale to weigh out your ingredients if you want the most accurate measurements. If you don’t use a scale, just spoon and level your flour to make sure that you aren’t adding too much into the batter.
Not over mixing: Once you’ve added the dry ingredients into the wet ingredients, the key is to NOT over mix to prevent the muffins from being too tough.
Check your baking soda: You’ll want to make sure your baking soda isn’t too old or expired so that your muffins will have the beautiful tender texture and not be too dense.
How to ripen bananas FAST
We’ve all been there – you want to make something like this recipe that needs overripe bananas. But all you have are yellow bananas! While sweet to eat, they won’t create as sweet and tender of a muffin as you get when using overripe bananas. Watch this video for my hack to get bananas to ripen in under 30 minutes!
And if you have overripe bananas you’ve stashed away in the freezer, you can thaw those and use them in this recipe too! I love freezing overripe bananas.
How to store your muffins
Store your cooled banana chocolate chip muffins, at room temperature, in an air-tight container or wrapped in plastic wrap. Let the muffins cool completely so they don’t get soggy. These muffins will stay good for up to 4 days stored this way. These also store great in the freezer. Simply store in an airtight freezer bag. When ready to eat, let it come to room temperature or pop in the microwave for a quick breakfast/snack.
More recipes you’ll love…
- Sourdough Strawberry Scones
- Sourdough Discard Biscuits
- Maple Glaze Coffee Cake Muffins
- Oatmeal Muffins
If you make this recipe, make sure you tag @loskitchenco on Instagram and leave a comment below! You can also save for later by clicking the ‘Pin Recipe’ button on the recipe card. Happy baking!
Sourdough Banana Chocolate Chip Muffins
Ingredients
- 3 (330 grams) overly ripe bananas, mashed well
- ~ ½ cup (130 grams) unfed sourdough discard
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup (170 grams) honey
- 1 ½ cups (185 grams) all purpose flour*
- 1 tsp baking soda
- ½ tsp salt
- 1 cup mini semi sweet chocolate chips (or chip or nut of choice!)
Instructions
- Preheat oven to 375°F.
- Line muffin tin with liners or spray with nonstick spray. (If using liners, you can also spray those as a measure to get them to not stick to those finicky liners!)
- In a large bowl, mix together the wet ingredients with a hand mixer (mashed bananas, sourdough discard, melted butter, eggs, vanilla, and honey).
- Add the flour, baking soda, and salt to the bowl of wet ingredients. Gently fold dry ingredients into wet ingredients. Be careful not to over mix. Lastly, fold in chocolate chips or nuts if desired.
- Bake at 375°F for 14-16 minutes, until moist crumbs come out on toothpick.
- Enjoy! Best fresh but you can store in an airtight container or bag once completely cooled at room temperature or in refrigerator for 3-5 days. These also freeze well if you want to stash some away for a quick breakfast later!
Notes
- You can do half whole wheat flour if desired.
- You can substitute the butter for vegetable oil or coconut oil for a dairy free alternative.
