SHOP SOURDOUGH ESSENTIALS
It’s a tale as old as time… there was a ripe banana on the countertop, close to going bad, and then poof… suddenly, some form of banana bread came into being. And that definitely happened this week. Except this time, instead of looking up another recipe, I decided to challenge myself. I wanted to see if I could whip up some delightful and delicious sourdough discard muffins using that banana, some semi-sweet chocolate chips, and a bit of cinnamon. I’m so glad I did because they turned out fluffy, slightly sweet, and oh so yummy! If you try this recipe out, I hope you enjoy it as much as our household does! And if you don’t, what are you waiting for???
Sourdough Discard Banana Chocolate Chip Muffins
This is a quick, easy, and not too sweet way to turn that ripe banana sitting on your countertop and that unfed sourdough starter from your cabinet into a delicious masterpiece!
Equipment
- 1 Muffin Pan If you're going with non-stick, ensure it's non toxic.
Ingredients
- 1 Ripe Banana
- 1 tsp Vanilla Extract
- 1/2 cup Brown Sugar
- 1/2 cup Sourdough Discard
- 1/4 cup Heavy Cream
- 1/2 cup Unsalted Butter Melted.
- 1 Egg
- 1 1/2 cup All Purpose Flour
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Cinnamon preferably Ceylon Cinnamon
- 1/4 tsp Sea Salt
- 1/2 cup Semi-Sweet Chocolate Chips
Instructions
- Preheat oven to 425℉.
- Combine Baking Powder, Baking Soda, Salt, Cinnamon and Flour in a bowl. Mix evenly and set aside.
- In a stand mixing bowl (you can also mix by hand), combine the ripe Banana, Sourdough Discard, Heavy Cream, Vanilla Extract, Brown Sugar, Egg, and Melted Unsalted Butter. Mix on medium-low.
- Once the wet ingredients are fully mixed, slowly add-in the dry ingredients from the separate bowl.
- Once wet and dry ingredients are evenly mixed, lower the stand mixing speed to Low and add in the chocolate chips. Mix until chocolate chips are evenly distributed.
- Fill each cup in your muffin pan with an overfull tablespoon.
- Place muffin pan in preheated oven. Bake at 425℉ for 5 minutes. Then lower the temperature to 350℉, leaving your muffin pan in the oven. Bake for another ~15 minutes, until the muffins are a light golden brown on top.
- Remove the pan from oven. Remove the muffins from the pan and allow them to cool completely on a cooling rack (or sneak a taste from a warm one!).
Tried this recipe?Let us know how it was!
SHOP SOURDOUGH ESSENTIALS