Sourdough Discard Banana Muffins with Chocolate Chips
Sourdough discard banana muffins with chocolate chips are my go-to when I've got spotty bananas on the counter and discard in the fridge. They bake up soft, fluffy, and just sweet enough, with little pockets of melty chocolate in every bite. if you need a quick breakfast or a lunchbox win, this is it!
Background content: is this popular These are especially popular in late winter and early spring when bananas seem to ripen overnight and I'm trying to use up sourdough discard without committing to a full loaf.
They're also perfect for weekend meal prep, school mornings, and any time you want something homemade that still feels like a treat. certain times of year? Special holidays?
If you like the idea of using sourdough discard in your muffins, make sure to check out my favorite ones: sourdough carrot cake muffins! (Or maybe it's sourdough blueberry muffins. Depends on the day I guess!).
Summarize & Save This Recipe On:
Quick Look
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: about 40 minutes
- Servings: 12 muffins
- Difficulty: Easy
- Baking Method: Muffin tin / oven bake
- Best For: Breakfast, snacks, lunchboxes, using sourdough discard
Jump to:
- Summarize & Save This Recipe On:
- Quick Look
- Important Ingredients
- Substitutions & Variations
- How to Make Sourdough Discard Banana Muffins with Chocolate Chips
- Baking Schedule
- 💭Crucial Success Tips
- Recipe FAQs
- How To Store Banana Muffins with Chocolate Chips
- Other Delicious Recipes
- Sourdough Discard Banana Muffins with Chocolate Chips
- Need Help Tweaking This Recipe?
- Other Sourdough Discard Recipes You'll Love
- Sourdough Blueberry Cream Scones (Made With Discard)
- Easy Sourdough Discard Zucchini Bread with Walnuts
- Sourdough Discard Garlic Knots
Important Ingredients
- Ripe bananas provides sweetness and moisture. The riper they are, the better the flavor.
- Sourdough discard adds depth of flavor without making the muffins sour. It also helps with texture - it almost make the batter more tender.
- Chocolate chips optional, but they turn simple banana muffins into something special.
- Nut butter adds richness and protein. Peanut, almond, or sunflower butter all work.
See recipe card for quantities.
Substitutions & Variations
- Sweetener change: You can replace maple syrup with honey. The muffins will be slightly sweeter and more moist.
- No chocolate chips: Leave them out for a more breakfast-style muffin.
- Flour options: All-purpose works best, but you can replace part of it with whole wheat for a heartier texture. Fresh milled works too in this recipe!
How to Make Sourdough Discard Banana Muffins with Chocolate Chips
Step 1: Preheat the oven to 190°C (375°F). Line a standard 12-cup muffin tin with paper liners or lightly grease it.
In a large bowl, mash the bananas (Image 1).
Step 2: Add in the nut butter, eggs, maple syrup, vanilla, and sourdough discard (Image 2). Mix until smooth and well combined.
Step 3: In a separate bowl, stir together the flour, baking powder, baking soda, salt, and cinnamon (Image 3).
Step 4: Add the dry ingredients to the wet ingredients (Image 4) and mix just until combined. The batter will be thick but scoopable. A few small lumps are fine.
Step 5: Fold in 85 g of the chocolate chips, if using. Divide the batter evenly between the 12 muffin cups, filling each about ¾ full.
Sprinkle the remaining 15-20 g of chocolate chips over the tops of the muffins right before baking (Image 5).
Step 6: Bake at 190°C (375°F) for 20-25 minutes, checking at the 20-minute mark. The muffins are done when the tops are set and lightly domed, and a toothpick inserted into the center comes out clean or with a few moist crumbs (Image 6).
Step 7: Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely (Image 7).
Hint: if your bananas aren't super ripe, bake them (peel on) at 150°C (300°F) for 15-20 minutes until the skins turn dark, then cool and mash.
Baking Schedule
Preheat and prep the pan (5 minutes) → Mix wet and dry ingredients (10 minutes) → Portion into the tin (2 minutes) → Bake (20-25 minutes) → Cool (at least 10 minutes before eating for best texture).
💭Crucial Success Tips
Use very ripe bananas for the best sweetness and moisture. Measure after mashing if you can so the batter stays balanced. Mix gently so you don't make the muffins tough. Start checking at 20 minutes since ovens vary. Let them cool in the pan for a few minutes so they set up and don't fall apart.
Recipe FAQs
Yes. Use the same amount. The method and bake time stay the same, since starter won't really have time to do anything.
The riper, the better. Lots of brown spots or mostly brown skins give the best sweetness and moisture.
Usually it's from overmixing, too much banana, or underbaking. Stir just until combined, measure mashed banana if possible, and bake until a toothpick comes out with a few moist crumbs, not wet batter. Cooling helps the crumb finish setting.
How To Store Banana Muffins with Chocolate Chips
Store at room temperature for 1 day. After that, refrigerate for up to 4 days.
They freeze very well once fully cooled. Store in an airtight container and thaw as needed.
Other Delicious Recipes
- Marble Rye Sourdough Bread
- Giraffe Sourdough Sandwich Bread
- Lazy Sourdough Tangzhong Sandwich Bread
- Sourdough Guinness Bread
If you tried these sourdough discard banana muffins with chocolate chips or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below! Happy Baking!
Sourdough Discard Banana Muffins with Chocolate Chips
Ingredients
- 2 bananas mashed (about 220-240 g without peel), ripe
- 60 g nut butter
- 2 eggs
- 80 g maple syrup
- 5 g vanilla extract
- 120 g sourdough discard ½ cup
- 100 g all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- 85 g chocolate chips plus 15-20 g extra for topping (optional, but recommended!)
Instructions
- Preheat the oven to 190°C (375°F). Line a standard 12-cup muffin tin with paper liners or lightly grease it.In a large bowl, mash the bananas.
- Add in the nut butter, eggs, maple syrup, vanilla, and sourdough discard. Mix until smooth and well combined.
- In a separate bowl, stir together the flour, baking powder, baking soda, salt, and cinnamon.
- Add the dry ingredients to the wet ingredients and mix just until combined. The batter will be thick but scoopable. A few small lumps are fine.
- Fold in 85 g of the chocolate chips, if using. Divide the batter evenly between the 12 muffin cups, filling each about ¾ full. Sprinkle the remaining 15-20 g of chocolate chips over the tops of the muffins right before baking.
- Bake at 190°C (375°F) for 20-25 minutes, checking at the 20-minute mark. The muffins are done when the tops are set and lightly domed, and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Honey instead of maple syrup: You can replace the maple syrup with 80 g honey. The muffins will be slightly sweeter and more moist. Start checking for doneness around 20 minutes.
- Chocolate chips:
Using some chips on top gives you those bakery-style puddles and makes the muffins look extra nice without changing the texture. - These muffins keep well at room temperature for a day, store well in the fridge, and freeze very well once fully cooled.
