These Sourdough Chocolate Banana Muffins are perfect for a weekend brunch. Delicious and chocolatey with a boost of banana flavor I think you’ll enjoy.
Try these Sourdough Chocolate Banana Muffins and see if you LOVE them!
You may already know how much I adore chocolate, but I admit I’ve been hesitant to jump on the chocolate-muffins-for-breakfast bandwagon that has swept our country the past few years. Chocolate and Breakfast just wasn’t a combination I thought I would enjoy.
Recently, however, I had ripening bananas on the table and some sourdough starter that needed used, so I broke down and tried making these muffins. And I Loved Them!
See more Sourdough Discard Recipes. Browse Breakfast Ideas or Chocolate Recipes.
The chocolate muffins were delicious! They were chocolatey, but not overly so, and I added banana in an attempt to make them a somewhat healthy choice for breakfast. Plus, sourdough adds a touch of sour that always seems to make a recipe better, and I’m always looking for ways to use my discard.
Folks, I have been missing out on a wonderful option for brunch, or a morning or afternoon snack. You could even serve these muffins as dessert, if you want! So much for my skepticism! What am I always telling you here? “Don’t be afraid to try new things.” Well, here I am taking my own advice. And happy as punch that I did!
After searching various sourdough chocolate and banana muffin recipes, I decided to make adjustments to my own Sourdough Banana Nut Muffin recipe. And having always been a fan of oversized muffins, I chose to use jumbo-sized muffin liners, which makes really big muffins. ♥
Instructions For Making This Recipe
Preheat oven to 350°F. Gather the ingredients for this recipe so you have everything close at hand on the counter or table. Line a muffin tin with jumbo-sized muffin liners to make 12 extra large muffins.
If you don’t have jumbo-sized muffin liners, you may simply make 15-16 regular muffins or use a jumbo muffin tin.
Place peeled bananas in a medium bowl and mash with a blending fork. For this recipe, I used 2 large ripe bananas to make 1-1/2 cups of mashed bananas.
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Vollrath Disher Scoop – Size 12 – Green
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Prepare the Batter
To make the batter, place all-purpose flour in a large mixing bowl. Add in granulated sugar, baking cocoa, baking powder, baking soda, and salt. Mix together with a whisk until blended.
Next, add the unfed sourdough to the mashed bananas. Mix in the buttermilk, vegetable oil, large egg, and vanilla extract until combined. Add this to the flour mixture, and carefully fold in until the flour is fully incorporated. Lightly mix in 1 cup of the miniature semi-sweet chocolate chips.
I chose to use miniature chocolate chips for this muffin recipe, but our middle daughter thought she would have preferred regular-sized chips for even more chocolate flavor. You be your own judge on this.
Fill Muffin Cups and Bake
Using a large spoon or cookie scoop, drop batter into prepared muffin cups, filling 3/4 full. I do not own an oversized muffin tin, but the jumbo-sized muffin liners allowed me to fill the muffin cups extra full so that I was able to use all of the batter in one baking pan.
When making cookies or muffins, I like to use a Vollrath Disher Scoop, available in many sizes, from extra small to jumbo. For this recipe, I’ve used the Green Scoop, Size 12, which serves 2-2/3 oz.
Sprinkle remaining 4 tablespoons of mini semi-sweet chocolate chips over the tops of the muffins.
Bake in preheated oven for 25-30 minutes, until the edges are lightly browned and the tops spring back when touched. Cool for 5-7 minutes and then transfer muffins to a wire cooling rack. For best liner removal, wait to serve until the muffins have completely cooled. This recipe will make 12 jumbo-sized muffins.
Store muffins at room temperature in a covered container for 2-3 days. Or freeze the muffins in a freezer bag for up to 3 months. To serve, bring muffins to room temperature before removing from the freezer bag to ensure all of the moisture stays in the muffins.
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Sourdough Chocolate Banana Muffins
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Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup baking cocoa
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sourdough starter discard (unfed)
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups ripe bananas (mashed)
- 1 1/4 cups mini semi-sweet chocolate chips (divided)
Instructions
- Preheat oven to 350°F. Gather the ingredients for this recipe so you have everything close at hand on the counter or table.
- Line a muffin tin with jumbo-sized muffin liners to make 12 extra large muffins.
- (If you don’t have jumbo-sized muffin liners, you may simply make 15-16 regular muffins or use a jumbo muffin tin.)
- Place peeled bananas in a large bowl and mash with a blending fork. For this recipe, I used 2 large ripe bananas to make 1-1/2 cups of mashed bananas.1 1/2 cups ripe bananas
Prepare the Batter
- Place all-purpose flour in a large batter bowl. Add in granulated sugar, baking cocoa, baking powder, baking soda, and salt. Mix together with a whisk until blended.2 cups all-purpose flour, 1 cup granulated sugar, 1/2 cup baking cocoa, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt
- Next, add the unfed sourdough to the mashed bananas. Mix in the buttermilk, vegetable oil, large egg, and vanilla extract until combined. Add this to the flour mixture, and carefully fold in until the flour is fully incorporated.1 cup sourdough starter discard, 1/2 cup buttermilk, 1/4 cup vegetable oil, 1 large egg, 1 teaspoon vanilla extract
- Lightly mix in 1 cup of the mini semi-sweet chocolate chips.1 1/4 cups mini semi-sweet chocolate chips
Fill Muffin Cups and Bake
- Using a large spoon or cookie scoop, drop batter into prepared muffin cups, filling 3/4 full. (I do not own an oversized muffin tin, but the jumbo-sized muffin liners allowed me to fill the muffin cups extra full so that I was able to use all of my batter in one baking pan.)
- Sprinkle remaining 4 tablespoons of mini semi-sweet chocolate chips over the tops of the muffins.
- Bake in preheated oven for 25-30 minutes, until the edges are lightly browned and the tops spring back when touched.
- Cool for 5-7 minutes and then transfer muffins to a wire cooling rack. This recipe will make 12 jumbo-sized muffins.
I hope you will enjoy this recipe as much as we do! ~ Deborah