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Every once in a while we do a purge and inventory of our freezers, and guess what we find?! Lots and lots of frozen bananas. Sometimes when our food order arrives off the train, the bananas look less than appealing. Especially if they’ve not been packaged properly (slightly squashed) or left in a cold area (slightly frozen). I really dislike wasting food, so as long as the bananas aren’t outright rotten, I’ll usually throw them into one of the freezers to be used later in baking.
This recipe was created from one such time, when we realized we were desperately running out of space in the fridge freezer, and also had an abundance of sourdough discard that I didn’t want to just toss out.
The amount of sourdough discard in this recipe is flexible, based on what you have available. That’s the beauty of muffin recipes: the batter consistency is usually not too different from a sourdough discard consistency, so anywhere up to 1 cup of sourdough discard would blend into this muffin batter quite well in my opinion. I have made it several times with varying amounts of discard and they all turn out great and tasty!
How to Make Banana Chocolate Chip Muffins (Sourdough Discard)
Supplies Needed:
Ingredients:
- 2 + 1/4 cup of all purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon sea salt
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 6 medium bananas, mashed
- 1/2 cup butter, melted
- 1 + 1/2 cup brown sugar
- 2 eggs
- 2 teaspoons vanilla
- 3/4 cup sourdough starter discard
- 1/2 cup applesauce
- 1 cup chocolate chips (plus more for the tops)
Directions:
- Preheat oven to 425 degrees fahrenheit.
- In a large bowl, mix the flour, baking soda, baking powder, salt, cinnamon, and nutmeg together
3. In another bowl, cream the butter and brown sugar together. Whisk in the eggs and add vanilla.
4. Add the mashed bananas, sourdough discard, and applesauce to the wet mixture and mix well together.
5. Make a “well” in the flour mix, and add the wet mixture to it. Mix until fully blended together, but do not “overmix” so that the muffins stay fluffy. Fold in the chocolate chips.
6. Grease muffin pans or use muffin cups. (I like greasing our muffin pans with coconut oil, works beautifully every time!)
7. Fill muffin cups 3/4 full and sprinkle more chocolate chips on the tops.
8. Bake at 425 F for 5 minutes, then turn the oven down to 350 until muffins are golden on top and a toothpick comes out clean when inserted. For large muffins this takes me about 12-15 minutes.
9. Let muffins cool in the pan for 5 minutes before moving to a cooling rack or inverting in the pan.
10. Store in a sealed container at room temperature for up to 5 days, refrigerate for 1 week, or freeze in a sealed freezer bag for up to 6 months.
Additional note: This recipe usually makes about 30 muffins, half of which we like to freeze and use within a few months. Freeze in a freezer-ziploc bag, remove air. Thaw overnight and pop in the oven or microwave to freshen up!
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Hi, I’m Jessie!
I’m a Wife and Homeschooling Mom living in a remote town in Northern Ontario, Canada. I love making wholesome meals for my family from scratch, homeschooling our girls and learning more about natural living.
Read more about my story HERE.
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Banana Chocolate Chip Muffins
This is a great way to use up an excess of sourdough starter/discard and also those spotty bananas (or if you are like me, a stash of frozen ones!!)
By Jessica Burman © 2024 The Northbird Blog http://www.thenorthbirdblog.com
Ingredients
Directions:
- Preheat oven to 425 degrees fahrenheit.
- In a large bowl, mix the flour, baking soda, baking powder, salt, cinnamon, and nutmeg together.
- In another bowl, cream the butter and brown sugar together. Whisk in the eggs and add vanilla.
- Add the mashed bananas, sourdough discard, and applesauce to the wet mixture and mix well together.
- Make a “well” in the flour mix, and add the wet mixture to it. Mix until fully blended together, but do not “overmix” so that the muffins stay fluffy. Fold in the chocolate chips.
- Grease muffin pans or use muffin cups. (I like greasing our muffin pans with coconut oil, works beautifully every time!)
- Fill muffin cups 3/4 full and sprinkle more chocolate chips on the tops.
- Bake at 425 F for 5 minutes, then turn the oven down to 350 until muffins are golden on top and a toothpick comes out clean when inserted. For large muffins this takes me about 12-15 minutes.
- Let muffins cool in the pan for 5 minutes before moving to a cooling rack or inverting in the pan.
- Store in a sealed container at room temperature for up to 5 days, refrigerate for 1 week, or freeze in a sealed freezer bag for up to 6 months.
Additional Notes:
This recipe usually makes about 30 muffins, half of which we like to freeze and use within a few months. Freeze in a freezer-ziploc bag, remove air. Thaw overnight and pop in the oven or microwave to freshen up!Nutrition
Per 1 muffin: 179 calories; 5.8 g fat; 31 g carbohydrates;
2.6 g protein.
This post contains affiliate links. As an Amazon associate, I earn from qualifying purchases. This means that I make a small commission at no extra cost to you. You can read my full disclosure HERE.
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