Sourdough Banana Oat Muffins with Chocolate Chips
These sourdough banana oat muffins with chocolate chips are the perfect way to use up overripe bananas and sourdough discard in one go. Soft, lightly sweet, and studded with chocolate chips, they come together in 15 minutes of hands-on time and bake in under 25 minutes. If you are looking for a wholesome, no-fuss bake that the whole family will enjoy, this is it.
Equipment
- Stand mixer
- 12 hole muffin tin
- Muffin tin liners
- Large cookie scoop
Ingredients
- 100 g sourdough starter discard or active
- 2 eggs
- 1 tsp vanilla extract
- 100 g oats rolled oats work best
- 150 g whole wheat flour fresh milled if possible
- 150 g granulated cane sugar
- 125 g neutral flavoured oil avocado oil is my favourite
- 60 g milk or yoghurt
- 1/4 tsp salt
- 1 1/2 tsp baking powder
- 350 g banana approximately 3 ripe bananas
- 100 g chocolate chips plus extra for topping
Instructions
- Preheat oven to 180°C fan. Line a 12-cup muffin tin with paper liners.
- Add bananas, sourdough starter, eggs, and vanilla to the stand mixer bowl. Mix briefly on low.
- Add oats, flour, sugar, oil, milk or yoghurt, salt, and baking powder. Mix on low to medium until a smooth batter forms.
- Add chocolate chips. Mix briefly until just combined.
- Use a large cookie scoop to fill the lined muffin cups not quite to the top. Add extra chocolate chips on top if desired.
- Bake for 22 to 25 minutes until a toothpick comes out clean.
- Cool in the tin for 5 minutes, then transfer to a wire rack.
No need to mash the bananas first - the mixer will mash them for you!