These muffins are really fast to pull together since they use oil instead of butter, which eliminates the need to plan ahead for softened butter. If you keep overripe bananas in the freezer (see Note), then you can mix the batter in no longer than it will take your oven to preheat, and you’ll have fresh muffins in about a half an hour.
- 1¼ cups (156 grams) all-purpose flour
- ½ cup (110 grams) firmly packed light 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) cold sour cream
- 1 large egg (50 grams), lightly beaten
- 1 teaspoon (4 grams) vanilla extract
- 1 cup (170 grams) 60% cacao dark chocolate chips
- Preheat oven to 375°F (190°C). Line 12 muffin cups with parchment or paper liners.
- In a large bowl, stir together flour, sugars, baking powder, baking soda, and salt. In a medium bowl, stir together sourdough discard and oil until well combined. In a small bowl, stir together mashed banana, sour cream, egg, and vanilla. Add banana mixture to discard mixture, whisking until smooth. Add banana mixture to flour mixture, and fold to combine. Stir in chocolate chips. Spoon batter into prepared muffin cups, filling two-thirds to three-fourths full.
- Bake until lightly browned and a wooden pick inserted in center comes out clean, 20 to 25 minutes. Let cool in pan for 10 to 15 minutes. Remove from pan, and let cool completely on a wire rack. Store in an airtight container at room temperature for up to 4 days, or freeze for up to 1 month.
1 Day Ahead: Bake muffins, and let cool completely. Store in an airtight container overnight.
Day of: Serve at room temperature.