Banana Chocolate Chip Sourdough Muffins
These Banana Chocolate Chip Sourdough Muffins are soft, moist, and bursting with sweet banana flavor, melty chocolate chips, and a hint of sourdough tang.
Equipment
Ingredients
- 3 ripe bananas mashed
- 1 egg
- 1 tsp vanilla extract
- ½ cup melted butter
- ⅓ cup honey
- ½ cup sourdough discard unfed
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp sea salt
- ½ cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with parchment paper liners or grease well.
- Mash the bananas in a large mixing bowl until smooth.
- Add the wet ingredients: Crack in the egg, pour in the vanilla, melted butter, honey, and sourdough discard. Whisk everything together until fully combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Add the dry ingredients to the wet ingredients. Gently fold until just combined—don’t overmix!
- Stir in the chocolate chips, reserving a few to sprinkle on top of each muffin if you like that extra chocolatey look.
- Spoon the batter into the muffin cups, filling each about ¾ full.
- Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs.
- Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
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