Chocolate Sourdough Banana Muffins
Banana bread is a classic, tried and loved recipe to use your extra overripe bananas. I love banana bread (especially my sourdough discard banana bread) but sometimes, it’s nice to mix it up a little bit. My chocolate sourdough banana muffins are a decadent variation of banana bread that is perfect for any chocolate lover.
Why You Will Love these Chocolate Sourdough Muffins
These muffins were inspired by and adapted from my vegan chocolate banana muffins, which is a favorite recipe in my family. Although I wrote this recipe to include an egg, I have made them multiple times with a vegan egg substitute. This makes them a great recipe for any vegans, or anyone who is egg-free or dairy-free.
You will also love how easy it is to grab one of these muffins when you are on the go. I prefer muffins for this reason. If you prefer classic banana bread, check out my sourdough discard banana bread muffins which have a delicious streusel topping.
How to Use Sourdough Starter in Chocolate Banana Bread Muffins
I recommend using a starter that is fed with equal parts flour and water by weight. This is commonly referred to as 100% hydration.
You can also use active starter or sourdough starter discard straight from the fridge.
Ingredients and Substitutions
- Flour: You can use all purpose flour or bread flour in this recipe. You can also substitute a small amount of whole wheat flour for some of the white flour if desired by I wouldn’t use more than 1/3 cup or your muffins may turn out dry.
- Cocoa Powder: I recommend dutch-processed cocoa powder as it has a richer flavor than natural cocoa but you can use natural cocoa if desired.
- Baking Powder
- Baking Soda
- Salt
- Bananas: You want very overripe bananas. I recommend almost completely black but you can use bananas that are heavily spotted brown as well.
- Sourdough Starter: Use active starter or sourdough discard. See notes above.
- Oil: Any neutral flavored oil will work. I prefer avocado oil but canola oil or vegetable oil will work well too.
- Sugar
- Brown Sugar: You can use light or dark brown sugar.
- Egg: The egg is the only ingredient that makes these not vegan. If vegan, substitute with your favorite egg substitute.
- Vanilla Extract: I recommend pure vanilla extract rather than imitation vanilla but you can substitute this if desired.
- Chocolate Chips: I recommend dark chocolate or semi-sweet chocolate chips but you can also substitute peanut butter chips or nuts of your choice.
How to Make
Step 1: Preheat the oven to 350F and prepare muffin pan.
Step 2: Whisk together the dry ingredients.
Step 3: In a separate bowl, mash the banana.
Step 4: Add the remaining wet ingredients.
Step 5: Stir in the dry ingredients.
Step 6: Mix in the chocolate chips.
Step 7: Divide batter among the baking cups. Sprinkle with a few more chocolate chips.
Step 8: Bake for 30 minutes.
How to Store
Store these muffins in an airtight container, gallon storage ziplock bag, or on a plate wrapped with plastic wrap. I recommend storing these in the refrigerator and they are best when consumed within 5 days.
You can also freeze these in a freezer safe bag. I recommend using within 3 months for best results.
If you love chocolate and sourdough discard, check out some of our other decadent recipes:
- Sourdough Discard Double Chocolate Chip Cookies
- Sourdough Discard Chocolate Crinkle Cookies
- Sourdough Discard Chocolate Biscotti
- Sourdough Discard “Oreo” Copycat Recipe
- Sourdough Chocolate Peanut Butter Granola
Chocolate Sourdough Banana Muffins
Ingredients
- 1⅓ cup all purpose flour
- ⅓ cup cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 3 medium overripe bananas
- ½ cup sourdough starter active starter or sourdough discard will work
- ½ cup vegetable oil or other neutral flavored oil
- ½ cup sugar
- ½ cup brown sugar packed
- 1 egg or vegan egg substitute (see note)
- 1 teaspoon vanilla extract
- 1 cup semi-sweet or dark chocolate chips
Instructions
- Preheat oven to 350℉.
- In a medium bowl, whisk together the dry ingredients (flour, cocoa, baking powder, baking soda, and salt).
- In a separate large mixing bowl, mash the bananas with a fork until almost smooth.
- With a rubber spatula or wooden spoon, stir in the the sourdough starter, oil, sugar, brown sugar, egg, and vanilla extract.
- Stir in the dry ingredients until almost combined.
- Add the chocolate chips and stir until fully combined. Do not over-stir. It is okay if the batter has small lumps.
- Use a spoon to divide the batter into a 12 cup muffin tin lined with cupcake liners.
- Bake in preheated oven for 30 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Allow to cool 20 minutes before serving.
