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Six Sourdough muffins on a parchment paper and one of them is in the back of the photo. Recipe at Spoonabilities.com

Sourdough Banana Chocolate Chip Muffins


  • Author: Carlos Leo
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 12 1x

Description

Don’t throw away your sourdough discard; make muffins with it! Along with overripe bananas and chocolate chips, you end up with the most delicious version of muffins ever. And don’t think for a second these aren't fun; these are the very definition of fun! Inspired by a recipe from Baked from Scratch


Ingredients

Scale
  • 1¼ cups (156 grams) all-purpose flour
  • ½ cup firmly packed light brown sugar
  • ⅓ cup white sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt available in our online shop
  • 1 cup (275 grams) sourdough starter or discard, room temperature
  • 5 tablespoons Hellenic Farms Extra Virgin Olive Oil available in our online shop
  • 1 cup well-mashed ripe bananas
  • ½ cup cold Greek yogurt
  • 1 large lightly beaten egg
  • 1 teaspoon vanilla paste
  • 1 cup 60% cacao dark chocolate morsels

Instructions

  1. Preheat oven to 375°F. Line a 12-cup muffin pan with muffins liners.
  2. Combine the flour, white and brown sugars, baking powder, baking soda, and sea salt in a large bowl.
  3. Put the sourdough discard and olive oil in a medium bowl, and stir until well combined.
  4. Place the mashed banana, sour cream, beaten egg, and vanilla paste in a small bowl, and mix to combine.
  5. Join the banana mixture to the discard mixture, whisking until smooth.
  6. Add the banana-sourdough mixture to the flour mixture, and fold with a spatula to combine. Add the chocolate chips and stir until combined.
  7. Spoon batter into prepared muffin holders (use an ice cream scoop). Fill the muffins cups up between two-thirds to three-fourths full.
  8. Bake for 25 minutes and insert a wooden toothpick in the center to make sure the muffins are cooked through. They should be brown and golden outside.
  9. Take the muffins out of the oven and let them cool on a cooling rack for about 15 minutes. Then, remove the sourdough muffins from the tray, and let cool completely on the wire rack.

Notes

  • Store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.
  • Use overripe bananas. They are the best for baked goods.
  • Category: Dessert/breakfast
  • Method: Baking
  • Cuisine: American

Keywords: banana muffins, chocolate chips muffins, chocolate muffins, sourdough discard, sourdough discard recipe, sourdough starter recipe, sourdough recipe

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