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pile of sourdough banana chocolate chip muffins
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4.50 from 2 votes

Sourdough Banana Chocolate Chip Muffins

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. Free of refined sugar and an option to substitute the butter for dairy free too!
Author: Lori Vaughn

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

Substitutes:
  1. You can do half whole wheat flour if desired.
  2. You can substitute the butter for vegetable oil or coconut oil for a dairy free alternative.