Ingredients
Scale
- 1 cup sourdough discard
- 2 ripe bananas (mashed)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup melted butter or oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
- In a large bowl, mash the ripe bananas until smooth.
- Add the sourdough discard, eggs, granulated sugar, melted butter, and vanilla extract. Mix well until combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually combine the dry ingredients with the wet ingredients, mixing gently until incorporated.
- Fold in the chocolate chips until evenly distributed.
- Fill each muffin cup about 3/4 full with the batter.
- Bake for 18–22 minutes or until a toothpick inserted comes out clean.
- Cool in the muffin pan for 5 minutes, then transfer to a wire rack to cool completely.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For a more intense chocolate flavor, use dark chocolate chips.
Ensure bananas are very ripe for the best sweetness and flavor.
Muffins can be stored in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg