Banana Chocolate Chip Sourdough Discard Muffins

By Amanda Paa – Updated June 1, 2023
4.93 from 13 votes
These deliciously moist banana chocolate chip muffins are made with leftover sourdough starter and easy to make with pantry ingredients. They bake up tall and lofty, just like bakery muffins. I love their texture; especially soft and tender with a light crumb! The muffins are just the right amount of sweet with flavors of ripe bananas, complemented by the vanilla extract and melted chocolate chips in each bite.
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banana chocolate chip sourdough muffins in muffin tin

This Moist Sourdough Discard Banana Bread is a favorite of mine and readers. One of my friends mentioned that she had used the recipe to make muffins instead of bread and her 2-year old grandson LOVED them, as well of the rest of her family. What a great idea!

So I ran with that idea, having a jar of sourdough discard sitting in my refrigerator that needed to be used. I adjusted the leavening of the banana bread recipe just slightly for muffins so that they’d bake up a bit fluffier than the texture of a quick bread. Adding mini chocolate chips was an easy decision, because banana and chocolate are always a good combination.

These sourdough discard muffins are just the right amount of sweet, with flavors of ripe bananas and a lightly tropical undertone. The natural sweetness of the bananas shines through, and is complemented by the vanilla extract and melted chocolate chips in each bite. They bake up tall and lofty from a 30 minute rest, just like bakery muffins. I love their texture; especially soft and tender with a light crumb!

banana chocolate chip muffin in wrapper
sourdough banana chocolate chip muffin with bite out of it

What is Sourdough Discard?

In order to keep an active sourdough starter for making favorites like Rye Sourdough Bread and Sourdough Cinnamon Rolls, you have to feed your starter to keep it alive. Before feeding your starter, you remove (discard), a portion of it each time to refresh the acidity levels. As a sourdough starter rises and falls it expresses acids and alcohol, that if not used or left in the jar, can negatively affect the balance of your starter.

Why use sourdough discard in muffins?

Sourdough discard can be a magical ingredient, making cakes and baked goods fluffy and soft because it increases the acidity of the batter, which weakens the gluten in flour. I use it in my healthy sourdough discard zucchini muffins, too. Contrary to what one might think sourdough discard doesn’t make sweet recipes sour!

Because it has already been fermented, the gluten in the sourdough discard itself has been weakened, so additional leaving agents like baking soda or baking powder is used for the rise.

ingredients for sourdough banana muffins
sourdough banana chocolate chip muffin batter in a bowl
banana chocolate chip muffins in muffin tin, unbaked.

How to Make Sourdough Discard Banana Muffins:

  • In a large bowl, whisk together sourdough discard, mashed banana, oil, and eggs until cohesive and combined.
  • Add eggs, vanilla extract, and sugars. Whisk again until cohesive and combined. Set aside.
  • In another large bowl, whisk together almond flour, all purpose flour, baking powder, baking soda, and salt. Add chocolate chips to top and toss with a little of the mixture.
  • Pour the wet ingredients into the dry and gently stir with a spatula to combine. Don’t overmix, just until no dry flour streaks are visible. Let batter sit for 30 minutes.
  • Preheat oven to 400 degrees F. Fill muffin liners to their tops with batter (not over the top, but you want them to be full).
  • Place muffin pan in oven and turn heat down to 375 degrees F. Bake for 20 minutes, until a toothpick comes out with just a few moist crumbs.

How long does sourdough discard last in the fridge?

You can keep sourdough discard in your refrigerator for up to 10 days. The discard will be more sour the longer it stays in the fridge. So for something like these pumpkin scones or sourdough discard rhubarb cake where I don’t want the sourness to come through, I use discard that is less than 5 days old.

Your discard might accumulate a little liquid on the top while it’s in the fridge, which is called hooch, simply meaning alcohol that is the byproduct of fermentation. You can simply pour the liquid off into the garbage, then scrape the very top off and use the rest as discard.

How to Store Sourdough Discard Muffins:

Storing muffins on the counter (or in the fridge in the summer) in a sealed container or plastic bag lined with a paper towel helps capture extra moisture that may form on the top of the muffins, while ensuring the muffins stay fresh. When you’d like to eat one, reheat an individual muffin in the microwave for 15 seconds and they’ll be just as delicious as the day you made them.

Muffins also freeze extremely well. Line the muffins on a baking sheet and let them freeze individually, then put in a freezer safe bag. When you want to eat one, take out of freezer bag and reheat for 30-45 seconds in the microwave, or until the middle is warm.

banana chocolate chip muffins in a muffin tin
banana chocolate chip sourdough discard muffin wrapped in parchment paper

More Sourdough Discard Recipes:

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banana chocolate chip sourdough muffins in muffin tin

Banana Chocolate Chip Sourdough Discard Muffins

These deliciously moist banana chocolate chip muffins are made with leftover sourdough starter. They're just the right amount of sweet, with flavors of ripe bananas complemented by the vanilla extract and melted chocolate chips in each bite. They bake up tall and lofty, just like bakery muffins. I love their texture; especially soft and tender with a light crumb!
4.93 from 13 votes
Prep Time :15 minutes
Cook Time :20 minutes
Resting Time :30 minutes
Yield: 14 muffins
Author: Amanda Paa

SCALE:

Ingredients

Instructions 

  • In a large bowl, whisk together sourdough discard, mashed banana, oil, and eggs until cohesive and combined. This may take a little time to disperse the discard.
  • Add eggs, vanilla extract, and sugars. Whisk again until cohesive and combined.
  • In another large bowl, whisk together almond flour, all purpose flour, baking powder, baking soda, and salt. Add chocolate chips to top and toss with a little of the mixture. Make a well in the center of the dry ingredients.
  • Pour the wet ingredients into the dry and gently stir with a spatula to combine. Don't overmix, just until no dry flour streaks are visible. Let batter sit for 30 minutes (this rest gives you tall and beautiful muffins).
  • Preheat oven to 400 degrees F. Grease a muffin tin and fill with liners. Fill muffin liners to their tops with batter (not over the top, but you want them to be full). I like to fill every other muffin hole, as this gives you an even taller muffin. But if you want to, you can fill each muffin hole. Sprinkle a few extra chocolate chips on top of each muffin.
  • Place muffin pan in oven and turn heat down to 375 degrees F. Bake for 20 minutes, until a toothpick comes out with just a few moist crumbs. Remove muffins and let cool in the pan for 5 minutes, then transfer muffins to a wire rack.

Notes

If you enjoy this recipe, you might also love my Chewy Gooey Sourdough Discard Chocolate Chip Cookies!

Did you make this?

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June 1, 2023

COMMENT & RATE

I look forward to your comments, reviews and questions! If you love this recipe, please rate it when you leave a comment. Star ratings help people discover my recipes. Your support means a lot; thank you for being a part of the Heartbeet Kitchen community.

Amanda

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Recipe Rating




4.93 from 13 votes (2 ratings without comment)

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36 comments

  1. Bea

    5 stars
    Pillowy banana goodness! Made this on a whim with really ripe bananas and strong discard (only used 40g each of the sugars) and was so satisfied with the flavor and texture of these muffins!

    • Amanda Paa

      so glad you enjoyed the muffins! thanks for making the recipe.

  2. Rissa

    5 stars
    I love this recipe! I’ve made it a few times now and it’s always a hit. ❤️ I want to share it with a friend who doesn’t do sourdough. Can it be modified to exclude the discard somehow?

    • Amanda Paa

      I haven’t tested it without using discard, sorry!

  3. Sydney

    5 stars
    I made these today and they were so good. I had to make some ingredient changes because I didn’t have some stuff, but it still came out perfect. I used hazelnut flour instead of almond flour, olive oil instead of sunflower oil, and date sugar instead of brown and white sugar. I’ll have to try these again when I have the ingredients I was missing, but they were still perfect. Thanks for the recipe!

    • Amanda Paa

      Yay, so glad to hear that they still turned out well with your changes! Thanks for making these and leaving your notes.

  4. Lile

    Hii!! Want to try and make these today, i don’t have almond flour could i just sub that with more All purpose flour?

    • Amanda Paa

      Hi! Yes, they will still out great, just a slightly different crumb.

  5. Sandra

    5 stars
    My #1 Sourdough choco banana muffins recipe !! I was looking for this result for a while. They are so moist, fluffy, tasty and just sweet enough. And they look so nice and tall. I will bake this regularly for sure! Thanks so much Heartbeet Kithchen 🙌🥰

    • Amanda Paa

      Delighted to hear that, Sandra! Thanks for making the recipe!

  6. Rachelle Schwartz

    5 stars
    OMG these are heavenly!! I made them for the kids but we all ended up devouring them. I swapped the sugars out for a combo of coconut sugar and maple syrup and they turned out delicious!! Will definitely make these again

    • Amanda Paa

      They looked amazing in your photo on Instagram! Thank you for making the recipe.

  7. Mary Stoetzel

    5 stars
    I made the banana chocolate chip muffins and they were delicious! They rose perfectly and there was a bit of the sourdough taste to them.

    • Amanda Paa

      Glad you enjoyed them, Mary! Thanks for making the recipe.

  8. Heather

    5 stars
    These muffins are fantastic!! The only thing I changed up was using olive oil for the oil – worked well.

    • Amanda Paa

      So glad you enjoyed them, Heather!

  9. Genevieve

    5 stars
    Oops forgot to include a rating so reposting!
    Yum, loved these! Made them yesterday tried one this morning (as I usually think banana bread is better the next day anyway :)). My only changes were to use vegetable oil for the oil, regular chocolate chips instead of mini and a flax egg instead of a real egg. Mine weren’t quite as soft and fluffy looking inside as the pics but they tasted just like banana bread so I liked the slightly denser texture. Easy to follow recipe and I could see the difference in the batter after resting for an hour – it became almost light and airy!

    • Amanda Paa

      Thanks so much for making the recipe, Genevieve! I loved seeing your photos on instagram; the crumb looked amazing with the flax egg! Glad to know that worked.

  10. Jennifer

    If I only have AP or Bread flour would one work better than the other? I plan to make these for the weekend!

    • Amanda Paa

      Hi! You should use all-purpose.

  11. Cassandra

    5 stars
    This was my first recipe using my discard and I am so impressed with how they came out! They were perfect. This recipe was well written and very easy to follow. 10/10!!

    • Amanda Paa

      So glad you enjoyed the muffins; saw your bake on instagram and they turned out beautifully!

  12. Abbie

    Hi! What is the purpose of using the almond flour? Does it help absorb extra liquid?

    • Amanda Paa

      Hello! The almond flour’s purpose is for creating the perfect tender crumb because of its fat. It is one of the factors in making these super moist!

      • Abbie

        Oh okay thanks!!! I’m excited to try it out!

        • Abigail

          5 stars
          Wow they turned out amazing! The only thing I had to do was double the chocolate chips bc I’m a chocolate lover! Thanks for sharing!!

          • Amanda Paa

            yay, so glad to hear that! and love the chocolate chip doubling, measure that with your heart! ❤️

  13. Lydia Bryce

    We don’t use those oils – prefer only butter, lard, coconut or avocado oil. Will any of these work?

    • Amanda Paa

      Yes, coconut oil will work!

      • Lydia Bryce

        Awesome! Thanks!

  14. Charlotte

    4 stars
    My family thought it was a very nice recipe! The sourdough discard added lovely depth to the flavours, (we found it similar to using buttermilk for depth).

  15. Rebecca Hager

    Hi Amanda, can I use canola oil in this recipe?
    Thank you!

    • Amanda Paa

      yes, canola oil works great here!

  16. Judy Rothman

    If allergic to nuts can this be made just with AP flour? Thank you!

    • Amanda Paa

      Hello Judy! That will be fine to use all AP flour, the crumb will just be slightly different.

      • Judy Rothman

        Thanks for the quick response!