Chocolate Chip Banana Sourdough Muffins
The addition of sourdough and banana makes an extra moist muffin that is sure to be a family favorite. Be sure to use very ripe bananas to naturally sweetened and flavor the muffin batter.
This recipe can be tailored to any chocolate lover. If you like things extra sweet, use milk chocolate chips, and if you enjoy the richness of dark chocolate, use semi-sweet chips. Can't make up your mind? Just throw in both!
For directions to create a sourdough starter and links to other great sourdough recipes, please see 4 Great Reasons To Bake With Sourdough & Easy Instructions To Get Started.
|Prep time||Cook time||Ready in||Yields|
1 1/2 - 2 dozen depending on size of muffin tins
- 2 cups sourdough
- 1/2 cup sugar
- 1 egg
- 1/2 cup grape seed or olive oil
- 2 medium or large ripe bananas, mashed
- 1 1/2 cups flour, unbleached, or whole wheat
- 1 teaspoon baking soda
- 8 - 12 ounces chocolate chips, amount varies per preferance
- Preheat oven to 375°.
- In a large bowl, mix together the sourdough, sugar, egg and oil.
- Add the mashed banana and mix well.
- In a small bowl, mix together the flour and baking soda.
- Add half the flour mixture to the wet ingredients in the large bowl and mix well.
- Add the other half of the flour mixture and stir just until incorporated. The batter should be slightly lumpy.
- Add the chocolate chips and stir just until they are incorporated.
- Fill greased muffin tins 1/2-3/4 full.
- Bake in oven for 30 minutes.
- Remove muffins from tin as soon as muffins are cool enough to handle. DO NOT leave the muffins in the tins longer than necessary. Condensation that occurs as the muffins cool will create soggy muffins if left in the pan.
Cyndi Gibson (author) from Atlanta, GA on May 21, 2015:
Great idea, DebMartin! Banana and berries pair well together too.
DebMartin on May 21, 2015:
Excellent! Sourdough scores again! I'd be inclined to leave the chips out of this one and throw in some berries.