Sourdough Discard Chocolate Banana Muffins
These super moist chocolate banana muffins are amazing for breakfast, snack, or even dessert! If you love my sourdough dandelion muffins you will love these too. They are packed with chocolate chips in every bite. They also have a rich cocoa powder in them that makes them double chocolate chip banana muffins! These are made with sourdough discard, so if you are looking for an easy and delicious way to use up your discard, these are perfect for you.
Instructions
Step One:
Combine the wet ingredients in a large bowl.
Then combine the dry ingredients in a separate small bowl.
Step Two:
Fold the dry ingredients into the wet ingredients. Do not to over mix.
Fill a lined muffin tin 3/4 full.
Bake at 350° F for 20 minutes.
Sourdough Discard Chocolate Banana Muffins
Equipment
- Muffin Tin
Ingredients
- 1/2 Cup butter melted
- 1 Cup coconut sugar
- 1/2 Cup cocoa powder
- 1/2 Cup sourdough discard
- 2 eggs
- 2 tsp vanilla
- 3 bananas smashed
- 3 Tbsp sour cream
- 2 Cups white flour unbleached
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp Sea salt
- 1 1/2 Cup chocolate chips
Instructions
- Combine all the dry ingredients in a small bowl, including the chocolate chips.
- Then combine all the wet ingredients together.
- Fold in the dry ingredients. Do NOT over mix.
- Fill a lined muffin tin 3/4 full.
- Bake at 350° F for 20 minutes.
Video
Notes
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