Chocolate Banana Sourdough Muffins
Once again, I was on a mission to use up my sourdough discard! My kids love muffins and I had bananas that needed to be used. So I decided to try to switch up a banana muffin recipe and make it chocolately. Chocolate Banana Sourdough Muffins are soooo good!
These chocolate banana sourdough muffins checked the all boxes and I was also able to make a small loaf of bread with it as well since it made more than one dozen muffins. The kids loved them!
This recipe came together in less than 10 minutes. Add in the 18 minute cook time and you have some delicious muffins in less than 30 minutes! This chocolate banana goodness won’t last long!
Ingredients
- All purpose flour
- Cocoa powder
- Baking powder
- Baking soda
- Sea salt
- Sourdough discard
- Avocado Oil (can also use vegetable oil, but I’m trying to use more avocado oil)
- Sugar
- Eggs
- Bananas
- Vanilla – try homemade vanilla extract
- Milk
- Mini Chocolate chips
Instructions for Chocolate Banana Sourdough Bananas
Preheat the oven to 400 degrees F. Line a muffin tin with papers or spray muffin tin.
In a large bowl, combine flour, cocoa powder, baking powder, baking soda and sea salt. Set aside.
In a separate bowl, combine oil, sugar, eggs, mashed bananas, milk, vanilla extract and sourdough discard. Combine until smooth.
Pour the wet ingredients into the large bowl of dry ingredients. Mix until just combined. Be careful not to over mix. Add in the chocolate chips and gently stir.
Spoon the batter into the muffin tins. Fill it to the tip of the tin for nice big muffins.
Bake in the preheated oven for 5 minutes and then 13 minutes at 350 degrees F. Insert a toothpick into the center and it is done when it comes out clean.
*Note – I ended up with extra batter, so I poured the rest into a small loaf pan. This took a bit longer to cook than the muffins did. And will also be done when the toothpick comes out clean.
Remove from the oven and allow to cool completely. Enjoy the delicious chocolate banana sourdough muffins.
These store for up to 5 days in an airtight container.
Did you make these? Share below!
Also try our Easy Cinnamon Sourdough Muffins
Chocolate Banana Sourdough Muffins
Ingredients
- 2 cups All purpose flour
- 1/2 cup Cocoa powder
- 2 tsp Baking powder
- 1/2 tsp Baking soda
- 1 tsp Sea salt
- 1/2 cup Sourdough discard
- 1/2 cup Avocado Oil can also use vegetable oil, but I’m trying to use more avocado oil
- 1 cup Sugar
- 2 Eggs
- 2 Bananas mashed
- 2 tsp Vanilla – try homemade vanilla extract
- 1/4 cup Milk
- 1 1/2 cups Mini Chocolate chips
Instructions
- Preheat the oven to 400 degrees F. Line a muffin tin with papers or spray muffin tin.
- In a large bowl, combine flour, cocoa powder, baking powder, baking soda and sea salt. Set aside.
- In a separate bowl, combine oil, sugar, eggs, mashed bananas, milk, vanilla extract and sourdough discard. Combine until smooth.
- Pour the wet ingredients into the large bowl of dry ingredients. Mix until just combined. Be careful not to over mix. Add in the chocolate chips and gently stir.
- Spoon the batter into the muffin tins. Fill it to the tip of the tin for nice big muffins.
- Bake in the preheated oven for 5 minutes and then 13 minutes at 350 degrees F. Insert a toothpick into the center and it is done when it comes out clean.
- *Note – I ended up with extra batter, so I poured the rest into a small loaf pan. This took a bit longer to cook than the muffins did. And will also be done when the toothpick comes out clean.
- Remove from the oven and allow to cool completely. Enjoy the delicious chocolate banana sourdough muffins.
