Description
Moist, tender sourdough banana muffins made with ripe bananas and sourdough discard are easy, flavorful, and perfect for breakfast or snacking.
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 (or oil of your choice)
- 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.
- Line a 12-cup standard muffin tin with paper liners and set aside.
- Add the all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, and salt to a large mixing bowl. Whisk until well combined and set aside.
- Add the milk, mashed bananas, oil, sourdough discard, egg and vanilla extract to another large mixing bowl. Whisk until well combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Mix until just combined.
- Fold through the chocolate chips.
- Divide the muffin batter between the paper muffin liners using a cookie scoop or a spoon.
- Place the pan on the center rack of the preheated oven and bake for 20-22 minutes. The muffins are cooked through if they spring back when lightly touched in the center. Alternatively, insert a skewer or toothpick into the center of a muffin; it should come out clean or with a few moist crumbs.
- Place the pan on a wire cooling rack for 5 minutes, then remove them from the pan and place them back on the rack to cool completely.
Notes
- Prep Time: 15 minutes
- Cook Time: 20-22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 341
- Fat: 16 g
- Carbohydrates: 46 g
- Protein: 4 g
Keywords: Sourdough Banana Muffins, Banana Muffins, Chocolate Chip Muffins