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    Home » Sourdough Bread Recipes

    Sourdough Chocolate Chip Banana Muffins

    Published: Apr 20, 2020 · Modified: Mar 2, 2025

    banana chocolate chip muffins
    Jump to Recipe Print Recipe

    Healthy Sourdough Discard Chocolate Chip Banana Muffins Recipe! This is one of my absolute favorite recipes to use up sourdough discard. These healthy sourdough banana muffins have a sprinkle of dark chocolate chips for a fun snack or treat!

    My Healthy Sourdough Discard Chocolate Chip Banana Muffin Recipe is:

    • Dairy Free
    • Light & fluffy
    • Easy to make
    • Heart healthy avocado oil
    • Gut healthy!
    • Uses up ½ cup of sourdough discard!

    I always bake fresh sourdough bread or sourdough discard muffins on a Sunday afternoon. They are the perfect thing to throw into a lunch, or have for a snack on hand. This week I added chocolate chips to give my healthy sourdough banana muffin recipe a new twist.

    Think sourdough is complicated? It doesn’t have to be! My Beginner Friendly Sourdough Guide walks you through a simple, no discard method for creating a sourdough starter and baking your first loaf! Plus, it's packed with gut friendly benefits thanks to natural fermentation.

    HEALTHY SOURDOUGH BANANA CHOCOLATE CHIP MUFFIN INGREDIENTS

    These sourdough discard muffins are packed with healthy ingredients like heart healthy avocado oil, rich whole wheat flour, and gut healthy sourdough discard! They are made with no refined sugar. And the best part is that they taste incredible!

    Here's what you will need to make 12 irresistibly healthy and delicious sourdough banana chocolate chip muffins:

    • 3 extra ripe bananas, mashed
    • ½ cup sourdough discard
    • ⅓ cup honey, maple syrup, or agave nectar
    • ⅔ cup avocado oil
    • 2 large eggs
    • 2 teaspoons pure vanilla extract
    • 1 ½ cup wheat, all-purpose, or bread flour
    • 1 teaspoon sea salt
    • 1 teaspoon baking soda
    • ½ teaspoon baking powder
    • ½-1 cup dark chocolate chips

    HEALTHY BENEFITS OF MY SOURDOUGH MUFFINS

    These Sourdough Discard Banana Chocolate Chip Muffins are not only soft, fluffy, and naturally sweetened, but they’re also packed with gut-friendly and nutrient-dense ingredients. Here’s what makes them a healthy choice:

    • Sourdough Discard – Gut-Friendly & Easier to Digest
      Sourdough discard contains naturally occurring probiotics and prebiotics that help support digestion. The fermentation process also breaks down gluten and phytic acid, making nutrients in the flour easier for your body to absorb.
    • Bananas – Natural Sweetener & Prebiotic Power
      Bananas are rich in natural sugars, fiber, and resistant starch, which help fuel beneficial gut bacteria and support stable blood sugar levels. Plus, they add moisture and natural sweetness without the need for refined sugar.
    • Avocado Oil – Heart-Healthy Fats
      Avocado oil is packed with monounsaturated fats, which support heart health, brain function, and nutrient absorption. It also helps keep these healthy sourdough muffins moist and tender without using processed oils.
    • Honey or Maple Syrup – Natural & Nutrient-Dense Sweeteners
      Unlike refined sugar, honey and maple syrup provide antioxidants, minerals, and a lower glycemic impact, making them a better choice for natural sweetness.
    • Dark Chocolate – Rich in Antioxidants
      Dark chocolate chips contain polyphenols and flavonoids, which help support gut health by promoting beneficial bacteria while reducing inflammation. Plus, they add a delicious chocolatey flavor!
    • Whole Wheat or All-Purpose Flour – Fiber & Nutrient Boost
      Whole wheat flour provides more fiber and essential nutrients than refined white flour, keeping you full longer and supporting healthy digestion.

    TIPS FOR MAKING THE BEST SOURDOUGH CHOCOLATE CHIP BANANA MUFFINS

    • PREHEAT OVEN PROPERLY. Make sure your oven is nice and hot before baking to get a perfect sourdough muffin rise!
    • USE EXTRA RIPE BANANAS. This will give you the sweetest flavor in your sourdough banana muffins without having to add too much extra sweeteners.
    • DO NOT OVERMIX BATTER. Overmixing will result in dense chewy muffins instead of light and fluffy.

    HOW TO MAKE SOURDOUGH BANANA CHOCOLATE CHIP MUFFINS

    Start by preheating your oven to 375 degrees Fahrenheit. Line 12 muffin tins with muffin papers. You can also grease and flour the tins if you don't have muffin papers on hand.

    In a medium sized bowl, mash the 3 extra ripe bananas. Add the rest of the wet ingredients to the same bowl with the bananas:

    • ½ cup sourdough discard
    • ⅓ cup honey, maple syrup, or agave nectar
    • ⅔ cup avocado oil
    • 2 large eggs
    • 2 teaspoons pure vanilla extract

    Next, you can add the dry ingredients right on top of the wet ingredients:

    • 1 ½ cup wheat, all-purpose, or bread flour
    • 1 teaspoon sea salt
    • 1 teaspoon baking soda
    • ½ teaspoon baking powder

    I personally like to use bread flour in my sourdough muffin recipes, I notice that it gives them that bakery style muffin texture and they don't get crumbly. Recently I switched from using my usual mix of all purpose and wheat flour to using bread flour in muffins and they have been THE BEST sourdough muffins I've ever made!

    Banana mixture with the flour mixture and chocolate chips before combining.

    Mix your dry ingredients into your wet ingredients until just combined along with the chocolate chips. And for the amount of chocolate just measure with your heart!

    Do not over mix your sourdough banana muffin batter. Mix your batter until it is just combined for light and fluffy muffins!

    Mixed up sourdough banana chocolate chip muffin batter.

    Divide your sourdough banana chocolate chip muffin batter evenly between 12 muffin tins. Bake fore 20 minutes in the preheated oven. You will know they are done when a toothpick inserted into the center comes out clean.

    healthy sourdough discard chocolate chip banana muffin batter
    healthy sourdough banana chocolate chip muffin recipe

    I hope you enjoy these delicious sourdough discard chocolate chip banana muffins as much as we did here!

    sourdough discard banana chocolate chip muffins in a muffin tin

    FAQ'S

    Frequently asked questions about my healthy sourdough banana chocolate chip muffins recipe.

    HOW LONG CAN I STORE THESE FOR?

    Add your muffins to an airtight bag and they will last at room temperature for about 3 days. Or, freeze them for up to 6 months in an airtight bag.

    HOW DO I MAKE VEGAN BANANA CHOCOLATE CHIP MUFFINS?

    To make your recipe vegan, simply use these substitutes:

    • 1 lg. egg--> use 1 flax egg
    • ½ cup chocolate chips--> use vegan chocolate chips

    All other ingredients are already vegan/ egg free/ dairy free friendly.

    HOW DO I MAKE BANANA CHOCOLATE CHIP MINI MUFFINS?

    To make mini muffins with the same batter, simply use mini chocolate chips. Then, scoop batter into mini muffin tins. Bake for 15-20 minutes, rotating at 10 minutes to ensure even baking.

    HOW DO I MAKE GREEK YOGURT BANANA CHOCOLATE CHIP MUFFINS?

    Replace avocado oil with full fat Greek yogurt for a more dense and moist texture muffin.

    sourdough banana chocolate chip muffins in a muffin tin showing one cut in half for its texture

    More Healthy Homemade Muffin Recipes you're going to love!

    • Sourdough Discard Banana Muffins
    • Sourdough Discard Banana Oatmeal Muffins
    • Sourdough Discard Chocolate Banana Muffins
    • Sourdough Discard Chocolate Banana Zucchini Muffins
    • Sourdough Discard Nutella Banana Muffins
    • Sourdough Discard Blueberry Muffins
    • Sourdough Discard Strawberry Banana Muffins
    • Sourdough Discard Lemon Poppy Seed Muffins
    • Healthy Pumpkin Chocolate Chip Muffins
    • Apple Cinnamon Oatmeal Muffins
    • Banana Almond Pulp Muffins

    If you try my Healthy Sourdough Discard Chocolate Chip Banana Muffin Recipe, please let me know your thoughts by leaving a rating and comment below! Ready for more? Subscribe to my newsletter or follow along on Pinterest, Instagram, Facebook, and Youtube!

    banana chocolate chip muffins

    Healthy Sourdough Chocolate Chip Banana Muffin Recipe

    Healthy sourdough discard chocolate chip banana muffins are so easy to make and are the perfect way to use up sourdough discard! I absolutely love using my sourdough discard in healthy muffin recipes for a quick and easy snack for my kids throughout the week!
    4.60 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 25 minutes mins
    Total Time 35 minutes mins
    Course Breakfast, Snack
    Cuisine American
    Servings 12 muffins
    Calories 249 kcal

    Equipment

    • 12 muffin tins
    • 2 mixing bowls
    • 12 muffin papers

    Ingredients
      

    • 3 extra ripe bananas, mashed
    • ½ cup sourdough discard
    • ⅓ cup honey, maple syrup, or agave nectar
    • ⅔ cup avocado oil
    • 2 lg eggs
    • 2 teaspoon pure vanilla extract
    • 1 ½ cup wheat or all-purpose flour I like bread flour for the best muffin texture!
    • 1 teaspoon sea salt
    • 1 teaspoon baking soda
    • ½ teaspoon baking powder
    • 1 cup dark chocolate chips

    Instructions
     

    • Preheat oven to 375 degrees Fahrenheit. Line 12 muffin tins with muffin papers. Set aside.
    • In a medium sized mixing bowl, mash the bananas until they are pureed.
      Add the rest of the wet ingredients and mix into the bananas until fully combined.
      3 extra ripe bananas, mashed, ½ cup sourdough discard, ⅓ cup honey, maple syrup, or agave nectar, ⅔ cup avocado oil, 2 lg eggs, 2 teaspoon pure vanilla extract
    • Add the dry ingredients to the bowl and mix until just combined and you don't see any bits of flour left. Be careful not to over mix!
      Fold in the chocolate chips if using.
      1 ½ cup wheat or all-purpose flour, 1 teaspoon sea salt, 1 teaspoon baking soda, 1 cup dark chocolate chips, ½ teaspoon baking powder
    • Divide the batter between the 12 muffin tray.
      Bake in the preheated oven for about 20 minutes or until a toothpick comes out clean.
      Enjoy!

    Notes

    Nutrition facts on this recipe are only an estimate, nutrition information on any recipe from thehintofrosemary may vary based on the ingredients you choose.

    Nutrition

    Serving: 1muffinCalories: 249kcalCarbohydrates: 43gProtein: 2.7gFat: 6.9gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 0.6gCholesterol: 15.6mgSodium: 96mgPotassium: 176mgFiber: 1.6gSugar: 18gVitamin C: 4.25mgCalcium: 10mgIron: 0.99mg
    Keyword bananachocolatechipsourdoughmuffins, healthysourdoughbananamuffins, healthysourdoughchocolatechipbananamuffins, healthysourdoughchocolatechipbananamuffinsrecipe, sourdoughbananachocolatechipbread, sourdoughbananamuffins, sourdoughdiscardchocolatechipbananamuffins
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

      4.60 from 5 votes (2 ratings without comment)

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      Recipe Rating




    1. Christie

      April 20, 2020 at 7:31 pm

      5 stars
      These banana chocolate chip muffins look so soft and fluffy Rosemary! I would love to have them. I also love baking on a Sunday as well.

    2. [email protected]

      April 22, 2020 at 8:41 pm

      Oh my gosh Christie these were so good! There is just something so cozy about baking on the weekend

    3. Jaclyn Cribley

      February 16, 2025 at 6:04 pm

      3 stars
      I was very excited to try this recipe, and making it was easy. Sadly, I think they need some sort of sweetner. My bananas were pretty ripe, and actually, I thought the batter tasted sweet enough. But once they baked, they were like moist bread. The family wouldn't eat them. I ended up making a frosting for some of them, and the rest I am going to dry for a bread pudding.

      I really appreciate things that aren't overly sweet. So I will try this one again and put in just a 1/4 cup or honey or perhaps a stevia blend.

    4. Jaclyn Cribley

      February 16, 2025 at 6:06 pm

      5 stars
      OOPS! Sorry I posted my review to the wrong place! These are great! I made these after a different recipe failed me. Thanks much!

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    Rosemary Squires registered dietitian of the hint of rosemary blog

    Hi, I'm Rosemary, a registered dietitian and proud mom to a lively toddler. Back in 2015, I launched Hint of Rosemary to share my genuine passion for delicious and enjoyable healthy eating.

    In our home, I celebrate the delightful fusion of American and Jordanian cuisines, drawing inspiration from the rich tapestry of Arabic cuisine, and striving to create a harmonious blend of cultures. My hope is that you'll find inspiration here and, above all, savor every bite.

    More about me →

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