These sourdough banana chocolate chip muffins are perfectly moist and sweet, simple to make, and they're so good!
This recipe is a great way to use up your sourdough discard and makes a crowd-pleasing treat. Skip the long wait times and complicated techniques – this sourdough banana muffin recipe is fast and easy to whip up; perfect for a quick breakfast 😉
Simple Ingredients
- Overripe bananas (the browner the better!) We're using 2-3 brown bananas, mashed in the batter. The riper the bananas, the sweeter and moister your muffins will be! Plus, the natural sweetness of the bananas reduce the amount of sugar needed.;)
- Room temperature active sourdough starter at 100% hydration, or equal parts flour and water. (sourdough starter discard works too!) This adds a depth of flavor and helps leaven the muffins for a tender crumb.
- Pantry staples like olive oil, dark brown sugar, and vanilla extract. Dark brown sugar adds moisture and a touch of caramel flavor that's so good with bananas and sourdough starter.
- Flour: You can use all purpose flour, bread flour or a mix of whole wheat flour and purpose flour for heartiness.
- Chocolate chips! The key to those irresistible pockets of chocolate goodness comes from 1 cup of mini semi-sweet chocolate chips.
These sourdough banana muffins use ¼ cup of neutral oil, like vegetable or avocado oil. This keeps the muffins nice and moist without adding flavor;)
Like easy banana bread, there's no fancy equipment needed! Just grab a large bowl, a muffin pan, paper liners are totally optional, and a whisk. In under an hour, you'll be enjoying warm muffins fresh from the oven... Or stash them in an airtight container for a delicious next-day breakfast!
How to Make Sourdough Banana Chocolate Chip Muffins
- Preheat and Prep: Start by preheating your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners. Liners make them easy to remove, are totally optional!
- Combine Wet Ingredients: In a large bowl, whisk together your mashed bananas, oil, sourdough starter, and vanilla extract. Don't be discouraged if the mixture seems curdled – that's perfectly normal!
- Dry Ingredients in Separate Bowl: In a separate bowl, whisk together your flour, baking soda, and salt. This keeps the dry ingredients well-distributed before incorporating them with the wet mixture.
- Gently Fold Dry into Wet: Pour the flour mixture into the banana mixture and use a spatula, or whisk, to gently fold them together until just combined. Resist the urge to overmix your muffin batter – a few streaks of flour are okay, and overmixing can lead to tough muffins.
- Chocolate Chips & Nuts (Optional): Finally, fold in your 1 cup of mini semi-sweet chocolate chips and chopped nuts (if using). Mini chocolate chips melt and disperse throughout the batter, creating those chocolate pockets in every bite.
- Fill and Bake: Divide the batter evenly among your muffin cups, filling them about ¾ full. Pop them in your preheated oven and bake for 18-22 minutes.
- Toothpick Test for Doneness: The muffins are done when a toothpick inserted into the center comes out clean. Don't overbake, or they can become dry.
- Cool and Enjoy: Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Then, enjoy!
Tips
Super Ripe Bananas: For the moistest muffins, use 3 very ripe bananas. The browner the better, as they add natural sweetness and moisture.
Storage: Store leftover sourdough muffins in an air-tight container at room temperature for up to 2 days, or freeze them for longer storage.
For Long Fermented Dough: Do NOT add the baking soda... Cover your batter with plastic wrap, and refrigerate for 4-8 hours. Mix the dough up the night before, and the next day gently fold in the baking soda, chocolate chips and nuts (if using) and bake;)
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Recipe Card
Sourdough Banana Chocolate Chip Muffins
Ingredients
- 1 cup active sourdough starter at 100% hydration, can be fed or unfed.
- 2-3 ripe bananas, mashed
- ¼ cup neutral oil (vegetable or avocado oil)
- ¾ cup dark brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup mini simi sweet chocolate chips!
- ½ teaspoon ground cinnamon (optional)
- ½ cup chopped nuts (walnuts or pecans), optional.
Instructions
- Preheat: Turn your oven to 375°F (190°C) like you're warming up a cozy room. You can put paper cups in your muffin tin, but this is optional.. You can also just butter them well.
- Wet Ingredients: Grab a big bowl and mash up those bananas. Add the oil, sourdough starter, and vanilla extract, and whisk it all together like you're mixing a magic potion! Don't worry if it looks bumpy, that's okay.
- Dry Ingredients: In another bowl, whisk together the flour, baking soda, and salt.
- Gently Mix Wet & Dry: Now, pour the dry ingredients into the wet ingredient bowl with the mashed banana mix. Gently fold them together, like you're scooping and folding soft clouds. A few streaks of flour are okay, stop mixing once it mostly looks combined.
- Chocolate Chips! If you want melty chocolate chunks in your muffins, fold in those yummy chocolate chips now! You can also add nuts now if you're using them.
- Fill & Bake: Spoon the batter into the paper cups in your muffin tin, filling them up to about ¾ full. Pop them in the preheated oven and bake for 18-22 minutes. Do not over bake, or they'll be dryer.
- Toothpick Test: When the muffins are done, they'll be golden brown. Stick a toothpick in the center of one, and if it comes out clean, they're perfect!
- Cool & Enjoy! Let the muffins cool in the pan for a few minutes before taking them out and placing them on a wire rack to cool completely. Then, Enjoy!
Notes
- Room Temperature Starter: While not essential, using room temperature starter can help with even baking. If yours is cold, let it sit on the counter for 30 minutes before using.
- Mixing Magic: Don't overmix! A few streaks of flour are okay. Overmixing leads to tough muffins. Use a gentle folding motion to combine the wet and dry ingredients.
- Fill It Up, Not All the Way: Aim to fill your muffin cups ¾ full. This allows space for the muffins to rise without overflowing.
- Toothpick Test Timing: Start checking for doneness at the 18-minute mark. Baking time can vary slightly depending on your oven.
Variations:
- Nutty Goodness: For a bit of extra texture and protein, fold in ½ cup of chopped walnuts or pecans.
- Chocolate Chunk Lovers: Use chopped dark chocolate instead of mini chips for a richer flavor.
- Make it Vegan: Substitute the egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 10 minutes) and use vegan butter or oil.
Nutrition Information
Yield 16 Serving Size 1Amount Per Serving Calories 236Total Fat 10gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 6gCholesterol 12mgSodium 165mgCarbohydrates 36gFiber 2gSugar 17gProtein 4g
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