Chocolate Chip Banana Muffins (Printable)

Tender banana muffins with sourdough discard and melty chocolate chips, perfect for any time enjoyment.

# 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 mashed ripe bananas, approximately 2 large bananas
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

→ Add-Ins

13 - 1 cup semisweet chocolate chips

# Method:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease the cups.
02 - In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon until evenly distributed.
03 - In a large bowl, mash bananas thoroughly. Add sugar, melted butter, oil, sourdough discard, eggs, and vanilla extract; whisk until the mixture is smooth and well combined.
04 - Add the dry ingredients to the wet mixture. Stir gently until just combined; avoid overmixing to maintain tender muffins.
05 - Gently fold chocolate chips into the batter using a spatula until evenly distributed throughout.
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 a few moist crumbs.
08 - Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • Your sourdough discard finally has a worthy home instead of guilt-tripping you from the fridge.
  • Chocolate chips melt into pockets of joy while the crumb stays tender and surprisingly light.
  • Ready in under 40 minutes from impulse to golden-brown reality.
02 -
  • Overmixing the batter turns tender muffins into dense ones—your hand will fight the urge to keep stirring, but stop while it still looks slightly rough.
  • Cold sourdough discard straight from the fridge works fine, but if yours is warm from sitting out, let it cool or the eggs might scramble slightly when you whisk.
03 -
  • Room temperature ingredients mix together more smoothly—pull your eggs and banana out 10 minutes before baking for noticeably better texture.
  • A few chocolate chips scattered into the bottom of each muffin cup before adding batter gives you a pleasant surprise on the bottom of every muffin.
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