Sourdough Discard Chocolate Chip Banana Muffins
These sourdough discard chocolate chip banana muffins are a family favorite at our house. We love sourdough muffins and whenever I make them they never last more than a day. We eat them with fruit and yogurt for an easy breakfast, or as a dessert for any other meal. The best part about these muffins is the gooey slightly melted chocolate chips. They are moist and fluffy thanks to the buttermilk and sourdough, and the batter can be made ahead of time if you want them to be fully fermented from the sourdough. This is a great way to turn leftover sourdough discard, along with a few other simple ingredients into a great snack.
Equipment
- Stand mixer or a large mixing bowl - I recommend using the stand mixer as then you don’t have to mash the bananas before adding them and it mixes everything up so nicely. My absolute favorite stand mixer is a bosch mixer. I've used it almost everyday for years and it has served me so well including in the summertime when we bake almost 100 loaves of bread for farmers market each week. I know several people that have had bosch mixers for over 30 years and they are still running strong. Getting a bosch mixer is one of the best investments you can make for your kitchen.
- Cookie Paddles - if you get the bosch mixer, I highly recommend you get the cookie paddles which is what I use for making these muffins in the video below. You will need the metal top for the cookie paddles. I also highly recommend getting the cake paddles as well. I use all of them all the time.If you don't have a stand mixer, you could use a large bowl and a hand mixer.
- Muffin tin - I really like this 24 cup tin, it allows me to make a bunch of muffins all at once
- Muffin liners – this saves on dishes and you won’t have to grease your muffin tin
- Ice Cream Scoop
- measuring cups and spoons
Ingredients
- 1 cup sourdough discard
- 1 cup sugar
- ½ cup oil
- 2 eggs
- ¼ cup buttermilk
- 1 ⅓ cup flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 cup bananas 2-3 medium sized
- ½ cup chocolate chips
Instructions
- 1. If baking right away, preheat your oven to 325 degrees
- 2. Grease muffin cups well or add paper liners
- 3. In the bowl of your stand mixer, mix together all the wet ingredients: the buttermilk, sourdough discard, oil, sugar and eggs.
- 4. Then add all the dry ingredients: flour, salt, baking soda and cinnamon. Mix just until combined.
- 5. Add the peeled bananas whole (the mixer will mash them for you), and the chocolate chips. Mix gently.
- 6. If you want this recipe to have the digestive and health benefits of being long fermented, then leave out on the counter for up to twelve hours or overnight.
- 7. The next day, or when you’re ready to bake these muffins, use an ice cream scoop to spoon batter into each muffin cup until they are ⅔ full.
- 8. Bake in the oven for 20-25 minutes or until a toothpick inserted in the center of the muffins comes out clean. They will be a light golden brown. Don’t overbake.
- 9. For best results, allow to cool completely on a wire rack before storing in an airtight container or frozen.
- 10. Best if eaten within 3-5 days. Or store in the freezer for an easy breakfast or dessert later on. If you plan to freeze them for a long time, you might want to wrap them in plastic wrap first. When you're ready to eat them, you can just pop them in a 350 degree oven for 5-10 minutes or until they are thawed completely and warm.
Notes
- These can be mixed up the night before and allowed to sit out at room temperature to long ferment which increases the health benefits and digestibility
- Mixing them up the night before also allows you to serve them hot and fresh for breakfast without taking up much time in your morning
- You could make them without the chocolate chips, but let’s be honest, that’s the real reason why they’re so good.
- Don’t have chocolate? Try adding in raspberries, blueberries or apples instead
- You can use active starter if you don’t have any discard in your refrigerator
- I like to use paper muffin cups when baking these. It helps them be easier to transport to a picnic or out to the garden as a snack
- If you’re looking for a more natural sweetener, try this cane sugar from Azure Standard
- You can use any kind of fat - oil, melted butter or beef tallow, coconut oil, or if you want to make them oil-free you can substitute applesauce for the oil
- You can also make these into mini muffins by baking them in a mini muffin pan. These are really great for small children to have as a snack.
- If you wanted to make these into double chocolate muffins, you could add in ½ cup of cocoa powder to the batter
