Sourdough Banana Chocolate Chip Muffins
Makes 12
  • 1¼ cups (156 grams) all-purpose flour
  • ½ cup (110 grams) firmly packed light brown sugar
  • ⅓ cup (67 grams) granulated sugar
  • 2 teaspoons (10 grams) baking powder
  • 1 teaspoon (5 grams) baking soda
  • ½ teaspoon (1.5 grams) kosher salt
  • 1 cup (275 grams) sourdough starter discard, room temperature
  • 5 tablespoons (70 grams) canola oil
  • 1 cup (227 grams) well-mashed ripe banana
  • ½ cup (120 grams) cold sour cream
  • 1 large egg (50 grams), lightly beaten
  • 1 teaspoon (4 grams) vanilla extract
  • 1 cup (170 grams) 60% cacao dark chocolate morsels
  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin pan with parchment or paper liners.
  2. In a large bowl, stir together flour, sugars, baking powder, baking soda, and salt. In a medium bowl, stir together sourdough discard and oil until well combined. In a small bowl, stir together mashed banana, sour cream, egg, and vanilla. Add banana mixture to discard mixture, whisking until smooth. Add banana mixture to flour mixture, and fold to combine. Stir in chocolate morsels. Spoon batter into prepared muffin cups, filling two-thirds to three-fourths full.
  3. Bake until lightly browned and a wooden pick inserted in center comes out clean, 20 to 25 minutes. Let cool in pan for 10 to 15 minutes. Remove from pan, and let cool completely on a wire rack. Store in an airtight container at room temperature for up to 4 days, or freeze for up to 1 month.
The best bananas for baking are ones that you have let go overripe on your counter, fully brown speckled, and then frozen in their peels in a heavy-duty resealable plastic bag. Once thawed, the frozen bananas will mash easily and have lost all of their starchy aspects, bringing moisture and deep banana flavor to any cake, muffin, or sweet bread.
Recipe by Bake from Scratch at