Fluffy Chocolate Chip Sourdough Banana Muffins Recipe

The comforting smell of baking fills the house with a warm embrace, and I cherish these Fluffy Chocolate Chip Sourdough Banana Muffins for the memories they create. My daughters and I set off to work one Saturday morning, just after sunrise, to use the quiet of that still dawn hour for a little kitchen magic.

We combined two of our favorite flavors—banana and chocolate—along with a sourdough starter that my husband had been nurturing. The result, with a hint of cinnamon, is a muffin that somehow combines the wholesome and the indulgent.

Ingredients

Mashed ripe bananas:
Supply the nutrients that provide natural sweetness, along with fiber and moisture.

Active sourdough starter:
Provides a slight zing and helps to lighten the muffins.

Melted unsalted butter:
Contributes depth and gives a soft, tender texture.

Whole wheat flour:
Delivers extra fiber and nutrients.

Chocolate chips:
Make it sweet and give it an absolutely delicious chocolate flavor.

Granulated sugar:
Muffin sweetener; aids in muffin browning.

Light brown sugar:
Adds moisture and a sweetness reminiscent of caramel.

Ingredient Quantities

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• 1 cup mashed ripe bananas (about 2-3 bananas)
• 1/2 cup active sourdough starter
• 1/4 cup milk
• 1/3 cup melted unsalted butter
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar
• 1 cup semi-sweet chocolate chips

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Instructions

1. Set your oven to 350°F (175°C) and prepare a muffin tin, either with paper liners or, if you prefer, a light greasing of the muffin cups.

2. In a bowl of ample size, combine the bananas, active sourdough starter, milk, melted butter, egg, and vanilla. Mix them together until they are a well-blended mass.

3. In a different bowl, combine the all-purpose flour, whole wheat flour, baking soda, salt, and ground cinnamon, and mix thoroughly.

4. The wet ingredients should have the granulated sugar and light brown sugar added to them and mixed until the sugars are completely dissolved and the mixture is smooth.

5. Slowly incorporate the dry ingredients with the wet ingredients, gently folding them together until they are just mixed. Overmixing will result in too dense a loaf.

6. Incorporate the semi-sweet chocolate chips, making sure they are evenly dispersed throughout the batter.

7. Evenly distribute the batter among the muffin cups, filling each to about 2/3 full to allow ample space for rising.

8. Put the muffin tin in the oven that has been preheated and bake for 18 to 22 minutes, or until a toothpick inserted in the middle of a muffin emerges clean or with several moist crumbs.

9. When the baking process is complete, take the muffins from the oven and let them rest in the muffin tin for approximately 5 minutes.

10. To a wire rack, transfer the muffins to cool completely before serving. Enjoy the fluffy, chocolate chip-studded, and Sourdough Banana Muffins!

Equipment Needed

1. Oven
2. Muffin tin
3. Muffin liners (optional)
4. Large mixing bowl
5. Medium mixing bowl
6. Mixing spoon or spatula
7. Measuring cups
8. Measuring spoons
9. Whisk
10. Toothpick
11. Wire rack

FAQ

• Q:What is the optimal ripeness of the bananas for this recipe? The bananas should be very ripe, with numerous brown spots, which makes them sweeter and easier to mash.
• Q:Q: Is it possible to substitute sourdough discard for an active starter when making sourdough muffins? A: It is possible, but the author’s experience suggests that using discard will yield muffins that don’t rise as much. The flavor should be just as good as it would be in a muffin made using an active starter.
• Q:Does it have to be all-purpose flour combined with whole wheat flour? A: Yes, for flavor and texture, use both kinds of flour. If you must use just all-purpose flour, then use it instead and add a little more liquid if the batter seems a bit too thick.
• Q:Is it possible for me to swap out the butter for oil? A: It is possible. You may use an equal amount of a neutral oil like canola or vegetable oil, but the flavor and texture may be somewhat different.
• Q:Are there any substitutes for semi-sweet chocolate chips? A: Dark chocolate chips, milk chocolate chips, or even chopped nuts can be used for a different twist.
• Q:How are these muffins to be stored? They should be kept in an airtight container at room temperature for no more than 3 days. For longer storage, place the muffins in the freezer.
• Q:Is it possible to make these muffins without gluten? The flour is the only ingredient that poses a problem, and using a blend of gluten-free all-purpose flours should do the trick. Yet, it may not yield the same results as using good ol’ all-purpose flour. And be sure your sourdough starter is gluten-free as well.

Substitutions and Variations

1/4 cup milk – swap with 1/4 cup almond milk for a dairy-free alternative
1/3 cup melted unsalted butter – substitution: 1/3 cup coconut oil for a different flavor profile
1 cup all-purpose flour – for a gluten-free version of this recipe, use 1 cup gluten-free all-purpose flour blend.
1/2 cup granulated sugar – substitute with 1/2 cup of coconut sugar for a natural sweetener alternative
1 cup semi-sweet chocolate chips; substitute 1 cup dark chocolate chips for a richer taste.