Chocolate Chip Sourdough Banana (Printable Version)

Tender muffins blending ripe bananas, sourdough tang, and rich chocolate chips for a delightful treat.

# What You'll Need:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon salt
05 - 1/2 teaspoon ground cinnamon

→ Wet Ingredients

06 - 1 cup ripe bananas, mashed
07 - 1/2 cup granulated sugar
08 - 1/4 cup unsalted butter, melted and cooled
09 - 1/4 cup vegetable oil
10 - 1/2 cup sourdough discard, unfed
11 - 2 large eggs
12 - 1 teaspoon vanilla extract

→ Mix-Ins

13 - 1 cup semisweet chocolate chips

# How To Make It:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
02 - In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. Set aside.
03 - In a large bowl, mash bananas until mostly smooth. Add sugar, melted butter, vegetable oil, sourdough discard, eggs, and vanilla extract. Whisk until well combined.
04 - Add dry ingredients to wet mixture. Stir gently until just combined, being careful not to overmix. A few lumps are acceptable.
05 - Gently fold chocolate chips into the batter using a spatula.
06 - Divide batter evenly among muffin cups, filling each approximately three-quarters full.
07 - Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
08 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • They taste like you fussed for hours, but come together in about 15 minutes of actual work.
  • Sourdough discard transforms basic banana muffins into something with real depth and slight tangy complexity.
  • The chocolate chips stay perfectly gooey inside while the crumb stays moist and tender, not dry or crumbly.
  • You're finally finding a delicious use for all that sourdough discard instead of feeling guilty about dumping it.
02 -
  • Room temperature ingredients mix more smoothly and create a more tender crumb than cold ingredients straight from the fridge.
  • The sourdough discard should be unfed—that means you haven't recently added flour and water to it—so it's at peak tang and acidity.
  • Overmixing is the number one muffin killer; mix just until the dry ingredients disappear and stop immediately.
  • Your oven temperature matters enormously here; if you run hot, these might brown too fast on top before the inside finishes baking.
03 -
  • Use an ice cream scoop to divide batter evenly—it takes the guesswork out and makes all your muffins bake at the same rate.
  • If you don't have sourdough discard, you can substitute with Greek yogurt or sour cream in a pinch, though you'll lose that tangy complexity.
Return