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–+ servings

Chocolate Banana Sourdough Muffins

Amy
Chock full of banana, oats and sourdough discard, these chocolate banana sourdough muffins are decadent and delicious. These muffins can be whipped up quickly and make the perfect sweet treat, breakfast or after school snack.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Bread, Breakfast, Muffins
Cuisine American
Servings 12 muffins

Ingredients
  

  • 1 cup old fashioned oats ground
  • 2 bananas over-ripe are best: brown or black bananas
  • 1 cup brown sugar
  • 2 eggs
  • ½ cup unsalted butter melted and cooled to room temperature
  • 1 teaspoon vanilla extract
  • ½ cup sourdough discard 100% hydration (see recipe notes)
  • ½ cup unsweetened cocoa powder
  • ½ cup all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • ½ cup chocolate chips

Instructions
 

  • Pre-heat the oven to 400 degrees.
  • Pour 1 cup of old fashioned oats into a blender. Process about 30 seconds until the oats are ground into a fine powder. Set aside.
  • To a medium-sized bowl, mash the brown/black bananas. Add the brown sugar, eggs, melted butter and vanilla extract. Stir together to combine. Add the sourdough discard and stir until combined.
  • To a small bowl, whisk together the ground oats, flour, cocoa powder, salt and baking powder. Add this dry mixture to the wet banana mixture. Stir until just combined. You should still see some streaks of flour throughout the batter.
  • Add the 1/2 cup of chocolate chips and gently stir again until just incorporated. Over-mixing the batter can result in rubbery muffins. We are looking for light and tender muffins, so stir until just combined.
  • Lightly grease a 12 cup muffin pan. If using muffin liners, spray the muffin liners as well. Using a cookie scoop or 1/4 cup measuring cup, fill each muffin tin 3/4 of the way full.
  • Bake the muffins for 5 minutes at 400 degrees. After 5 minutes reduce the temperature to 325 degrees and bake for 15 more minutes.
  • Let muffins cool in the pan for about 5 minutes and then turn out and place on a cooling rack. Enjoy!

Notes

Sourdough Discard: I feed my starter with equal weights of water and flour for a 100% hydration starter. If your starter is fed differently, you will want to adjust the amount of flour called for in the recipe; adding more flour for a starter that is fed with a higher percentage of water and less flour for a lower hydration starter. The longer your discard sits in the fridge, the more "tang" it will have. I prefer using a younger discard in this recipe to balance with the other flavors.
Mini Muffins: This muffin recipe works great for mini muffins. Bake for 5 minutes at 400 degrees, then reduce the temperature to 325 degrees and bake for 10-12 minutes more.
Storage: Once muffins have cooled, store in a ziplock bag in the freezer. When you'd like to eat one, reheat in the microwave for 20-30 seconds or let sit at room temperature until thawed.
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