Sourdough Discard Chocolate Banana Muffins
An easy way to use up your discard starter in these double 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
These are best when eaten fresh out of the oven with butter.
Store at room temp for 4 days or in the refrigerator for up to a week.
The muffins can be made with discard or activated starter.