Perfect Sourdough Banana Chocolate Chip Muffins
If you're looking for a breakfast or snack that’s as wholesome as it is indulgent, these sourdough banana chocolate chip muffins are your new go-to!
Ingredients
- 1 cup sourdough starter active, fed, and at room temperature – This is the star of the show, bringing that signature tang and helping the muffins rise naturally. If you're new to sourdough, don’t worry—just make sure it's bubbly and fragrant before using.
- 2 ripe bananas mashed – Overripe bananas are your best friend here. Their natural sweetness and soft texture add moisture and flavor to the muffins.
- ½ cup dark chocolate chips – For a rich indulgent touch. You can also use dairy-free or vegan chocolate chips if preferred.
- 1 cup all-purpose flour – The base structure of the muffins. For gluten-free options see our pro tips section!
- ¼ cup almond milk or any plant-based milk – Adds creaminess without overpowering the other flavors. Adjust the amount slightly if your batter feels too thick.
- 2 large eggs – These help bind everything together while adding protein and fluffiness.
- 3 tablespoons honey or maple syrup – A touch of sweetness to balance the banana and chocolate. Feel free to adjust based on how sweet your bananas are.
- 1 teaspoon vanilla extract – Enhances the overall aroma and taste. Don’t skip this little gem!
- 1 teaspoon baking soda – Essential for leavening since we’re working with sourdough instead of yeast.
- ½ teaspoon salt – Balances the sweetness and enhances the depth of flavor.
Instructions
- Step 1: Preheat Your Oven
- Preheat your oven to 375°F (190°C) and line a standard muffin tin with silicone or paper liners. If you’re skipping liners, lightly grease the cups with oil or butter to prevent sticking.
- Step 2: Combine Dry Ingredients
- In a medium bowl, whisk together the following:
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- This step ensures there are no lumps in your dry mix, which is crucial for even texture in the final product.
- Step 3: Mash Those Bananas
- In a separate large bowl, mash the ripe bananas until smooth. You’ll want them as creamy as possible—this contributes to the moistness of the muffins. Then, stir in:
- 3 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
- These ingredients enhance the sweetness and aroma without overpowering the banana flavor.
- Step 4: Add Wet Ingredients
- Crack in 2 large eggs and mix well. Then, pour in ¼ cup almond milk (or your preferred plant-based alternative) and 1 cup active sourdough starter . Stir until everything is fully combined but don’t overmix—the batter should still look slightly lumpy. Overmixing can lead to dense muffins, so keep it gentle!
- Step 5: Fold in Chocolate Chips
- Gently fold in ½ cup dark chocolate chips using a spatula. Be careful not to squish them into the batter too much—you want those melty pockets of chocolate goodness intact!
- Step 6: Portion the Batter
- Using an ice cream scoop or spoon, divide the batter evenly among the prepared muffin cups. Fill each cup about ¾ full to allow room for rising. Tap the tin gently on the counter to release any air bubbles trapped in the batter.
- Step 7: Bake Until Golden Brown
- Place the muffin tin in the preheated oven and bake for 18-22 minutes , or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown and spring back slightly when touched.
- Step 8: Cool and Enjoy
- Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack. This cooling period helps set their structure and prevents soggy bottoms. Once cooled, enjoy warm or store them for later!
- Actionable Tip: While waiting for the muffins to cool, whip up a quick batch of whipped cream or prepare a steaming cup of coffee—it’s the perfect pairing!