Banana Sourdough Muffins

Tilted banana muffin in muffin wrapper on muffin tin.

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4.50 from 2 votes

Sourdough Banana Muffins are lovely and buttery, with chocolate chips and sourdough discard to make them extra moist!

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings: muffins

Calories: 186kcal

Author: Sara Smith | Eat Dessert Snack

Ingredients

2 medium bananas 285g
½ cup brown sugar packed
½ teaspoon salt
½ cup milk
2 eggs large
½ cup sourdough discard 125g, fed or unfed
1 teaspoon vanilla extract
½ cup salted butter, melted
2 cups flour 290g
2 teaspoons baking powder
1 cup chocolate chips 200g

Instructions

Preheat oven to 350℉.
In a bowl or glass measuring cup, mash bananas until pureed.
In a large mixing bowl, combine the mashed bananas, brown sugar, and salt.
Add in the milk, eggs, sourdough discard, vanilla, and melted butter, and whisk together until mixed well, about 1 minute.
Add in the flour and baking powder, and gently mix until there are no flour pockets left, careful not to overmix.
Add in the chocolate chips last, gently mixing them in.
Scoop the banana muffin batter into greased muffin tins or tins lined with paper. Bake for 20-22 minutes, or until an inserted toothpick comes out clean.

Notes

The sourdough starter can be room temperature fed/active, or cold and unfed cold from the refrigerator. Both have been tested and both were delicious.

Weighing the ingredients will yield the best results!

Store at room temperature for up to 3 days, or once cooled, freeze for up to 3 months.

Nutrition