Description
These Sourdough Banana Muffins with Chocolate Chips combine ripe bananas and rich chocolate for a comforting treat. They are simple to make, perfect for breakfast, and full of flavor. Enjoy their moist texture and delightful aroma!
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon table salt
- 1 cup mashed bananas
- ¾ cup whole milk (room temperature)
- ½ cup vegetable oil
- ½ cup sourdough discard (room temperature)
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and prepare the muffin tin with liners or grease it.
- In a bowl, combine flour, sugar, baking powder, baking soda, cinnamon, and salt.
- In another bowl, mash bananas and mix with milk, oil, sourdough discard, egg, and vanilla extract.
- Fold the wet ingredients into the dry mix, then gently mix in the chocolate chips.
- Scoop the batter into the muffin tin, filling each cup about ¾ full.
- Bake for 20 minutes, or until golden brown and a toothpick comes out clean.
- Cool for 5 minutes in the tin, then transfer to a wire rack.
Notes
Use very ripe bananas for the best flavor and moisture.
Muffins can be stored at room temperature in an airtight container for 3 days or frozen for up to 3 months.
Avoid overmixing to ensure muffins remain light and fluffy.
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg