Sourdough Banana Chocolate Chip Muffins

Sourdough Banana Chocolate Chip Muffins

These muffins are actually quick to tug collectively since they use oil as an alternative of butter, which eliminates the necessity to plan forward for softened butter. In case you hold overripe bananas within the freezer (see Word), then you may combine the batter in now not than it can take your oven to preheat, and also you’ll have recent muffins in a couple of half an hour.

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Sourdough Banana Chocolate Chip Muffins

  • 1¼ cups (156 grams) all-purpose flour
  • ½ cup (110 grams) firmly packed gentle brown sugar
  • ⅓ cup (67 grams) granulated sugar
  • 2 teaspoons (10 grams) baking powder
  • 1 teaspoon (5 grams) baking soda
  • ½ teaspoon (1.5 grams) kosher salt
  • 1 cup (275 grams) sourdough starter discard, room temperature
  • 5 tablespoons (70 grams) canola oil
  • 1 cup (227 grams) well-mashed ripe banana
  • ½ cup (120 grams) chilly bitter cream
  • 1 giant egg (50 grams), evenly crushed
  • 1 teaspoon (four grams) vanilla extract
  • 1 cup (170 grams) 60% cacao darkish chocolate chips
  1. Preheat oven to 375°F (190°C). Line 12 muffin cups with parchment or paper liners.
  2. In a big bowl, stir collectively flour, sugars, baking powder, baking soda, and salt. In a medium bowl, stir collectively sourdough discard and oil till effectively mixed. In a small bowl, stir collectively mashed banana, bitter cream, egg, and vanilla. Add banana combination to discard combination, whisking till clean. Add banana combination to flour combination, and fold to mix. Stir in chocolate chips. Spoon batter into ready muffin cups, filling two-thirds to three-fourths full.
  3. Bake till evenly browned and a wood decide inserted in heart comes out clear, 20 to 25 minutes. Let cool in pan for 10 to 15 minutes. Take away from pan, and let cool utterly on a wire rack. Retailer in an hermetic container at room temperature for as much as four days, or freeze for as much as 1 month.
PREP TIP: Making this recipe is beholden to overripe bananas, which may take nearly per week to get to that black peel candy spot. To be sure to by no means have to attend in your produce, hold a batch of overripe bananas in your freezer. Maintain the bananas of their peel (which protects them from freezer burn and odors), and retailer in a resealable plastic bag. When you’re able to bake, let bananas defrost earlier than peeling. The bananas ought to come out as a purée—freezing breaks down the cell partitions and naturally produces a mash.

1 Day Forward: Bake muffins, and let cool utterly. Retailer in an hermetic container in a single day.
Day of: Serve at room temperature.




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