Sourdough Discard Banana Chocolate Chip Muffins (Easy & Gut-Friendly)
These sourdough discard banana chocolate chip muffins are soft, cozy, and gut-friendly—an easy, delicious way to use up discard and ripe bananas.
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.