Sourdough Banana Chocolate Muffins

These Healthy Sourdough Discard Banana Chocolate Muffins are rich, moist, and naturally sweetened while being gut friendly. The addition of sourdough discard enhances digestion and adds a light texture to these delicious chocolatey muffins!

My Sourdough Banana Chocolate Muffin Recipe is:

• Easy to make
• On the go snack or breakfast
• Healthy
• Dairy free
• Uses up sourdough!

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 MUFFIN INGREDIENTS

These chocolate banana muffins are made with sourdough discard and other great healthy ingredients!

• 2 extra ripe bananas
• ¾ cup sourdough discard
• 1 large egg (or 1 flax egg for egg free version)
• ½ cup milk of choice
• ¼ cup avocado oil
• 1 teaspoon pure vanilla extract
• ⅓ cup maple syrup, honey, or date puree
• 6 tablespoons cocoa powder
• 1 cup wheat flour or white wheat flour
• ½ teaspoon baking powder (aluminum-free)
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ¼ teaspoon sea salt

HOW TO MAKE SOURDOUGH BANANA CHOCOLATE MUFFINS

These sourdough discard banana chocolate muffins are so indulgent that you wouldn't even know they are filled with healthy ingredients!

Get started by preheating your oven to 375 degrees Fahrenheit. Line 12 muffin tins with muffin linters.

STEP 1: MIX WET INGREDIENTS

I like to start by preparing the wet ingredients and mashing the 2 extra ripe bananas. Then, I add the rest of the wet ingredients to mix with the mashed bananas:

• ¾ cup sourdough discard
• 1 large egg (or 1 flax egg for egg free)
• ½ cup milk of choice
• ¼ cup avocado oil
• 1 teaspoon pure vanilla extract
• ⅓ cup maple syrup, honey, or date puree

STEP 2: MIX DRY INTO WET INGREDIENTS

In a separate medium bowl, sift the dry ingredients:

• 6 tablespoons cacao powder
• 1 cup wheat flour or white wheat flour
• ½ teaspoon baking powder (aluminum-free)
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ¼ teaspoon sea salt

Add dry ingredients to the wet ingredients and mix it until it is just combined. Do not over beat your batter. You will end up with chewy or even rubbery banana chocolate muffins.

STEP 3: DIVIDE BATTER AND BAKE!

Divide the batter evenly between the 12 muffin tins. Bake them for 22-25 minutes in the preheated oven.

They are done when either:

1. a toothpick inserted into the center comes out clean
2. the muffin springs back when pressed

HOW TO STORE SOURDOUGH BANANA CHOCOLATE MUFFINS

Make sure you cool them off before you store them! Covering them immediately will create so much moisture. This moisture can cause them to mold and go bad very early.

Store them in airtight containers. Either for 3 days at room temperature. Or, up to a week in the fridge. You can also store muffins in an airtight freezer container or bag for up to 3 months. Pop them in the oven for 5 minutes to warm them up before serving again!

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

• Sourdough Discard Banana Muffins
• Sourdough Discard Banana Oatmeal Muffins
• Sourdough Discard Chocolate Chip 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 Sourdough Discard Chocolate 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!