Sourdough Double Chocolate Banana Muffins
These Sourdough Chocolate Banana Muffins are soft, rich, and perfectly moist with deep chocolate flavor and sweet ripe banana. Made with sourdough discard, they’re an easy and delicious way to turn simple ingredients into bakery-style muffins.
Equipment
- Kitchen Scale
- 12-muffin pan
- mixing bowl or stand mixer
- Whisk or whisk attachment
- Rubber spatula
- 3 Tablespoon cookie scoop
Ingredients
- 240 g all-purpose flour
- 30 g cocoa powder
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ½ salt
- ½ teaspoon cinnamon
- ¼ teaspoon cardamom
- 340 g ripe bananas mashed (about 2-4 bananas depending on size)
- 100 g sourdough discard
- 85 g unsalted butter melted
- 10 g vanilla extract
- 50 g egg
- 147 g brown sugar
- 100-150 g chocolate chips
Instructions
- Prep the oven: Preheat to 350°F (175°C) and line a muffin pan with paper liners.
- Bloom the cocoa: In a bowl, whisk the cocoa powder into the warm melted butter until smooth and glossy.
- Mix dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cardamom.
- Mix wet ingredients: In another bowl, mash the bananas, then whisk in the sourdough discard, brown sugar, egg, vanilla, and the cocoa-butter mixture until smooth.
- Combine batter: Add the dry ingredients to the wet ingredients and gently fold until just combined, then fold in chocolate chips if using.
- Fill and bake: Divide the batter evenly into muffin liners, filling about nearly to the top, and bake at 425F for 5 minutes, then lower the temperature to 350F and bake for another 15 minutes. Do not open the oven during this temperature change.This helps with rise, giving you tall, domed muffins.
- Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months.
To reheat, microwave for 10–15 seconds to bring back that soft, fresh-baked texture.
Nutrition
Calories: 264kcalCarbohydrates: 44gProtein: 4gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 31mgSodium: 103mgPotassium: 109mgFiber: 2gSugar: 20gVitamin A: 200IUVitamin C: 0.01mgCalcium: 29mgIron: 1mg
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