• 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 ripe bananas(mashed).
  1 1/2 cups ripe bananas

Prepare the Batter

• Place 2 cups all-purpose flour in a large batter bowl. Add in 1 cup granulated sugar, 1/2 cup baking cocoa, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon 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 1 cup sourdough starter discard (unfed) to the mashed bananas. Mix in 1/2 cup buttermilk, 1/4 cup vegetable oil, 1 large egg, and 1 teaspoon 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 1/4 cup 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.