Chocolate Banana Sourdough Muffins
These chocolate banana sourdough muffins check the all boxes for chocolate muffins and helped me use the ripe bananas on hand 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!
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.