Fluffy Chocolate Chip Sourdough Banana Muffins

Once you start baking with sourdough discard it's hard to go back! It makes baked goods, like these muffins, so tender and fluffy by weakening the gluten in the flour.

In my humble opinion, these sourdough banana muffins couldn't be any better! The texture is on point, they're perfectly moist, and the flavor is spot on without being overly sweet. I love to enjoy them warm with a big smear of salted butter!

And despite what you may be thinking, sourdough discard doesn't make baked goods sour. If you're using an older starter, you may notice a very slight tang. However, I've used some pretty old starter when baking these muffins and they're still insanely good!

What makes these sourdough bananas the best?

• Ferment time. Allowing the batter to rest for one hour (or overnight in the fridge) before scooping and baking, gives the sourdough a little time to help further tenderize the gluten in the flour and gives the leavening agents a head start to create fluffy and soft muffins with tall, rounded muffin tops!
• Chocolate! I like to use mini chocolate chips but regular chocolate chips will work, or even a chopped chocolate bar! Melty chocolate pairs so well with the ripe bananas and the hint of cinnamon and nutmeg. It's perfection.
• Perfectly moist. There are no dry muffins here! Between the sourdough discard, sour cream, ripe bananas and brown sugar, these muffins hold their moisture for days.
• Easy to make. Mix the wet ingredients, add the dry ingredients, and then let the batter rest. Scoop into muffin tins and bake!

Sourdough discard

Sourdough discard is the portion of the starter that is removed and discarded before feeding the remaining starter. This portion must be removed to keep the starter maintained. Every time you feed your starter you can end up with discard, and that’s where sourdough discard recipes like this come in so the discard doesn't go to waste!

For this recipe, you want to use 100% hydration sourdough discard. You can use old discard that's been stored in the fridge (this is what I typically use) or new discard.

Since sourdough discard is no longer active (because you're no longer feeding it), you still need additional leavening agents such as baking soda and/or baking powder when baking with sourdough discard.

Why use sourdough discard in muffins?

When combined with other leavening ingredients, such as baking soda or baking powder, sourdough discard helps to create a super tender, soft and fluffy batter by increasing the acidity of the batter which tenderizes the gluten in the flour.

This same method works with other baked goods like sourdough discard banana bread and sourdough discard pancakes!

Ingredients + Notes

*Scroll down to the recipe card for the full ingredient list.

• Butter. You'll find that I always use salted butter in everything. Salt = flavor. You can substitute with neutral oil, such as vegetable or grapeseed oil.
• Brown sugar. Compared to granulated sugar, brown sugar adds extra moisture and flavor.
• Granulated sugar.
• Eggs.
• Vanilla extract.
• Sourdough discard. 100% hydration sourdough discard. You can use old discard that's been stored in the fridge (this is what I typically use) or new discard.
• Sour cream. Can substitute plain greek yogurt.
• Ripe bananas. Ripe bananas are a must. You want them to be brown and slightly mushy. This ensures the right amount of sweetness and texture needed for the bread. Keep reading to learn how you can quickly ripen bananas in the oven!
• All-purpose flour. This recipe has only been tested using all-purpose flour. If you try with whole wheat flour or einkorn, let me know in the comments how it turns out!
• Baking powder.
• Baking soda.
• Salt.
• Cinnamon.
• Nutmeg. Adds a hint of warm, nutty flavor.
• Semi-sweet mini chocolate chips. I like to use mini chocolate chips, but I've also tested these with regular chocolate chips and chopped chocolate bars!

How to make sourdough banana muffins

*Scroll down to the recipe card for full instructions.

Sourdough discard banana muffins are incredibly easy to make. Mix the wet ingredients, add the dry ingredients, and let the batter rest for up to one hour, or you can bake them right away! Here's an overview with some helpful notes.

• Step 1: Mix the wet ingredients. Start by creaming together the butter and sugar until fluffy and lighter in color. This helps to incorporate air into the batter, helping the muffins develop a nice rounded top. Then mix in the remaining wet ingredients: eggs, vanilla, sourdough discard, sour cream and bananas.
• Step 2: Mix the dry ingredients. In a small bowl, whisk together all of the dry ingredients. Whisking the dry ingredients separately before adding to the wet ingredients helps to ensure the leaveners and salt are evenly dispersed.
• Step 3: Let the batter rest. If time allows, allow the batter to rest for one hour at room temperature or overnight in the fridge. This will make the batter extra light and fluffy. You'll be able to see the difference.
• Step 4: Scoop and bake. Scoop in a lined muffin pan. Using an ice cream scoop make this so quick and easy! You'll start by baking at 425°F for just 5 minutes to help the muffins rise quickly giving you a tall muffin with a rounded top. Then reduce the temperature to 350°F to finish baking without burning the muffins.
• Step 5: Enjoy! I like to let the muffins cool for about 10-15 minutes then enjoy warm with melty butter!

Variations

• Chocolate. Swap the mini chocolate chips for regular chocolate chips or chop up two dark chocolate bars. When it comes to chocolate chips, I tend to use semi-sweet but milk or dark chocolate will work too!
• Nuts. They can be a great addition just like the chocolate chips if you are wanting a little bit of a crunch and nutty flavor. Roasted walnuts are my favorite, but pecans and even almonds go well in banana bread too. Fold in 1 cup of finely chopped nuts after you mix the dry and wet ingredients.
• Brown butter. I don't know about you, but I'm obsessed with brown butter and it's a great addition to most baked goods. Swap the melted butter for brown butter to add a subtle nutty flavor to the bread. Make sure you measure the brown butter after it's cooked down to ensure you have a full ½ cup of melted butter. You may need to add an extra 1 tablespoon when browning the butter.
• Neutral oil. You can swap butter for neutral oil such as vegetable or grapeseed oil.

Helpful tips

• Ripe Bananas. Ripe bananas are key. They should be speckled with brown spots, or even better, brown all over. You can use bananas that are setting out on the counter or even frozen bananas - just make sure they are un-thawed before using in the recipe. Yellow bananas will not work well for banana bread.
• Check the expiration date on your baking soda and baking powder. These leaveners are what help the muffins rise and make the muffins fluffy and tender. If your baking soda and baking powder are expired they won't work to their full potential. Even if my baking soda and baking powder aren't expired, I still like to replace them every 6 months.
• Measure with a kitchen scale. Just like when you're baking sourdough bread, it's always best to measure your flour using a kitchen scale.
• Don’t overmix the batter. When combining wet and dry ingredients, do not overmix. The best way to prevent over-mixing is to use use a spatula to fold all the ingredients together until they're just combined. Over-mixing can create a tough and chewy texture.
• Let the batter rest for at least one hour. This gives the leaveners a head start, creating the most fluffy and tender sourdough banana muffins!
• Use an ice cream scoop. If you have an ice cream scoop, use it to scoop the batter into the muffin liners. It makes the process so much quicker and a lot less messy.
• Use toothpick to check on bread. Insert a toothpick into the center of the bread to check for doneness. If it comes out mostly clean with just a few moist crumbs then the bread has finished baking. If you pull out toothpick and it's clean, that's OK too.

How to quickly ripen bananas

Ripen in a paper bag. As bananas ripen, the peels give off ethylene gas. When the bananas are trapped in a paper bag, the concentration of ethylene is higher causing the bananas to ripen faster. Close the banana tightly in a paper bag and in about 1-3 days the bananas will be ripe.

Ripen in the oven. Preheat oven not 300 degrees and line a sheet pan with parchment paper. Lay the unpeeled bananas on the sheet pan. Bake the banana, checking every 15 minutes or so (more time depending on how green or yellow that banana were to begin with) until the banana peels are black and the insides are soft.

Commonly asked questions

Are banana muffins healthy?

Everything in moderation! While banana muffins are sweetened with ripe bananas, they are also made with brown sugar and granulated sugar. In my opinion, they aren't necessarily what I would classify as healthy, but they certainly aren't bad for you either!

What makes a muffin fluffy?

There are a few reasons why these muffins are super fluffy!

• The sourdough discard adds acidity to the batter, which weakens the gluten in the flour.
• Leavening agents, such as baking soda and baking powder, help the muffins rise so they are tall and fluffy.
• Letting the batter rest for at least one hour before baking gives the sourdough discard a little time to ferment and the leavening agents a head start. But letting the batter rest overnight will give you even fluffier muffins!

What type of bananas are best to use in banana muffins?

Ripe bananas that are speckled brown or brown all over are the best to use. They mash well and have a sweeter flavor compared to yellow bananas.

Can I use bananas that have been frozen?

Yes, discard recipes are a great way to use up old bananas. Just make sure to thaw them on the counter before using in the recipe. 

How long does discard last in the fridge?

Sourdough discard can be kept in the fridge indefinitely as long as there's no mold. The older the discard, the tangier and sourer tasting it will get. Your discard will likely develop a gray liquid on the top, this is called "hooch" and can be poured off or mixed in for a more sour tasting discard.

I store my discard in a mason jar with a lid in the fridge. I'll continue to add to it and pull discard from the jar when I need it. You can label the jar with a date, so you can start a new jar every couple weeks to a month.

Storage

Room temperature. If you’re planning on eating the muffins within 3-4 days, they can be left out at room temperature. Store in an an airtight container or ziplock bag.

Refrigerator. If there are muffins left after 3-4 days at room temperature, store in the refrigerator in an airtight container for another few days.

Freezer. Once the muffins have completely cooled, wrap each muffin tightly in plastic wrap, then place the muffins into large ziplock bags. They can be stored for up to 3 months in the freezer. Thaw frozen muffins on the counter.

Rewarming. I like to pop my muffins in the microwave for 15-30 seconds to warm them up before eating. If you would like to warm up a batch, I recommend putting them back into the muffin pan and reheating in the oven at 350°F for 5-10 minutes. If needed, you can loosely cover them with aluminum foil to prevent them from burning.