Sourdough Discard Banana Chocolate Chip Muffins (Easy & Gut-Friendly)
If you’re looking for a cozy, gut-friendly way to use up your sourdough discard, these Sourdough Discard Banana Chocolate Chip Muffins are it. They’re soft, chocolatey, and just sweet enough—with that little sourdough tang that gives them something extra. Sourdough discard banana chocolate chip muffins are perfect for breakfast or as a snack.
This recipe was inspired by the banana muffins my mom used to make when I was a kid. They always made the house smell amazing and felt like a warm hug after school. These bring that same comfort but with a grown-up twist: sourdough discard. Plus, making sourdough discard banana chocolate chip muffins is a great way to reduce food waste.
The best part? They come together in about 30 minutes; you don’t need a mixer. Enjoy sourdough discard banana chocolate chip muffins anytime!
What is sourdough discard? (and why use it in muffins)
Sourdough discard is the portion of your starter you remove during feedings. While it’s not active enough to raise bread, it still adds fantastic flavour, a subtle tang, and digestive benefits to baked goods.
It’s a great way to reduce food waste, making these muffins extra fluffy and flavorful.
Why is sourdough gut healthy?
Sourdough discard contains fermented organic acids, which can help make baked goods easier to digest. While the probiotics don’t survive baking, the discard still brings that fermented magic: flavour, moisture, and better digestion. These muffins are comfort food with a little gut-friendly bonus.
Easy Add-Ins for Banana Chocolate Chip Sourdough Muffins
These muffins are super customizable. Try one of these easy add-ins to make them your own:
- Chopped walnuts or pecans
- Swap chocolate chips for blueberries or raspberries
- Stir in ½ tsp cinnamon or pumpkin spice
- Add a swirl of peanut butter or Nutella
- Top with extra banana slices or coarse sugar before baking
How to Store These Muffins
Fresh muffins are best within a few days, but they store beautifully if you make a big batch.
At room temp: Store in an airtight container for up to 3 days
In the fridge: It lasts up to 5 days. Just reheat briefly in the microwave (I do 11 seconds; don’t knock it till you try it; my grandpa taught me this, and it is the perfect time, I promise)
To freeze: Wrap individually and freeze for up to 2 months. Let them thaw at room temperature or warm them in the oven at 300°F for 5–7 minutes.
Sourdough Discard Banana Muffins Recipe
Sourdough Discard Banana Chocolate Chip Muffins (Easy & Gut-Friendly)
Equipment
- Mixing bowl
- Fork or potato masher (for bananas)
- Whisk or spoon
- Measuring cups and spoons
- Muffin tin (standard size, 12-cup)
- Paper liners or nonstick spray
- Rubber spatula (optional, for folding in chocolate chips)
- Cooling rack (optional but nice!)
Ingredients
- 1 cup mashed ripe banana about 2–3 bananas
- 1/2 cup sourdough discard unfed
- 1/2 cup brown sugar
- 1/4 cup melted butter or neutral oil
- 1 egg
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line or grease a muffin tin.
- In a large bowl, mash bananas. Add discard, brown sugar, melted butter, egg, and vanilla. Stir to combine.
- Add flour, baking soda, baking powder, and salt. Stir until just combined—don’t overmix.
- Fold in chocolate chips.
- Scoop batter into muffin tin, filling each cup about 3/4 full.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool slightly… or don’t. They’re incredible warm.
These muffins have officially earned a permanent spot in my discard rotation. They’re quick, cozy, and taste like childhood with a gut-friendly twist.
If you make them, tag me @therapybysourdough—I’d love to see your version!
And let me know in the comments: what’s your favourite way to use sourdough discard?
These are the tastiest & fluffiest little bad boys!! I added chocolate chips and pecans to mine but definitely wanna add some cinnamon next time. I made them last night and my boyfriend has already eaten half of them. Can’t reccomend enough!
I brought a dozen of these to a family get together, I went to plate them an hour later and couldn’t find them, they had all been eaten before I even put them out! That speaks for them, they are light, fluffy and oh so good, they definitely feel like a warm mom hug! Highly recommended! Yum, Yum, Yum!
probably the best muffins i’ve ever made & I’m not normally a muffin person!!
Recipe is super easy to follow too!!
These chocolate chip banana muffins were a hit! Perfectly moist with just the right amount of banana flavor, and the chocolate chips take them over the top. Not too sweet, which I really appreciated.
These are so good. Especially they don’t cause me stomach upset like when I bake without sourdough. I really like the chocolate added to them. I can’t convince my husband to eat my other muffins and leave these for me. Ha ha.
Fun twist on regular banana bread! The sourdough discard adds a new element!