Chocolate Chip Sourdough Banana

# Needed Ingredients:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour

02 - 1 teaspoon baking soda

03 - 1/2 teaspoon baking powder

04 - 1/2 teaspoon salt

05 - 1/2 teaspoon ground cinnamon

→ Wet Ingredients

06 - 1 cup ripe bananas, mashed (approximately 2 large bananas)

07 - 1/2 cup granulated sugar

08 - 1/4 cup unsalted butter, melted and cooled

09 - 1/4 cup vegetable oil

10 - 1/2 cup sourdough discard, unfed

11 - 2 large eggs

12 - 1 teaspoon vanilla extract

→ Add-Ins

13 - 1 cup semisweet chocolate chips

# Steps:

01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease the cups.

02 - In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.

03 - In a large bowl, mash bananas thoroughly. Add sugar, melted butter, vegetable oil, sourdough discard, eggs, and vanilla extract. Whisk until the mixture is smooth.

04 - Add the dry ingredient mixture to the wet mixture. Stir gently until just combined, being careful not to overmix.

05 - Fold the chocolate chips into the batter using a spatula.

06 - Divide the batter evenly among the muffin cups, filling each approximately three-quarters full.

07 - Bake for 18 to 22 minutes, until a toothpick inserted into the center emerges clean or with a few moist crumbs.

08 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -

Sourdough discard gets a second life, so you're not wasting that precious starter culture anymore.
The muffins stay moist for days thanks to the tangy liquid and ripe bananas working together.
They're ridiculously easy to make—no electric mixer required, just bowls and a whisk.

02 -

Overmixing is the biggest mistake—stir just until you can't see dry flour anymore, even if the batter looks a little rough.
Your sourdough discard doesn't need to be fed or active; unfed discard straight from the jar is exactly what you want here.

03 -