Sourdough Banana Bread Muffins
These sourdough banana bread muffins are soft, fluffy, and perfectly sweet. Made with sourdough discard, ripe bananas, and chocolate chips, these are easy to whip up in under an hour.
Ingredients
- 3-4 very ripe bananas soft with brown spots, not too mushy
- ½ cup salted butter 1 stick, melted
- 2 eggs
- 2 teaspoons vanilla extract
- ⅔ cup sourdough discard
- 1 cup brown sugar packed
- ½ teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1¾ cup all-purpose flour
- 1 cup mini semi-sweet chocolate chips
Instructions
- Preheat the oven for 350℉ (180℃). Line 2 muffin tins with baking liners.
- Peel bananas and add to stand mixer bowl fitted with a paddle attachment. Lightly beat the bananas until they are broken up and still have large pieces. Add melted butter, eggs, vanilla extract, and sourdough discard. Mix to combine.
- Add brown sugar, salt, baking soda, and baking powder. Mix until combined, scraping down the sides of the bowl with a spatula as needed.
- Add half the flour and mix. Add the other half and mix. Add most of the chocolate chips, leaving a few to sprinkle on top of the filled muffins tins.
- Divide the batter evenly in lined muffin tins and sprinkle remaining chocolate chips on top.
- Bake 18-20 minutes at 350℉ (180℃) until a toothpick inserted into the center of a muffin comes out clean.
Notes
- Bananas – The KEY to these sourdough banana bread muffins is to use ripe (but not super overripe) bananas. The best ripeness of bananas for this recipe is dark yellow peels with brown spots. The bananas are very soft but not mushy yet.
- Don’t over mash the bananas – When beating the bananas, less is more. Don’t turn them into mush! Leave some larger pieces of banana. They will continue to mash as the batter is mixed up.
- Chocolate chips - I like using mini semi-sweet chocolate chips for this recipe but any chocolate chips you have on hand will work!