Sourdough Discard Banana Muffins with Chocolate Chips
These are soft banana muffins made with sourdough discard and chocolate chips. They’re easy to mix in one bowl, naturally sweetened, and perfect for breakfast or snacks. The sourdough adds flavor without making them sour, and the chocolate chips make them feel like a treat while still being simple everyday muffins.
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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.
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Nutrition
Serving: 1g | Calories: 153kcal | Carbohydrates: 23g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 141mg | Potassium: 163mg | Fiber: 1g | Sugar: 11g | Vitamin A: 53IU | Vitamin C: 2mg | Calcium: 57mg | Iron: 1mg
