You may want to start saving your discard for these muffins. They are that good. The muffins are moist, rich tasting, and studded with bits of chocolate. The muffins also lack butter, and you won't miss it. The muffins have plenty of banana taste as well as a slight tang from the sourdough. I use half whole-wheat flour in the batter as well as a small amount of oats, which give the muffins extra texture and nutrition. These are simple muffins that you can enjoy for breakfasts, snacks (try them with a glass of milk!), with your tea or coffee, and even for dessert. And, yes, you can add nuts to the muffins if you'd like. I sometimes add as much as a cup of chopped walnuts, which contrast nicely with the chocolate bits in the muffins.
Sourdough Banana Chocolate Chip Muffins -- Makes 18
3 large bananas mashed (1 1/2-2 cups)
1/2 cup of dark brown sugar
1/3 cup of sugar
1/2 cup of canola oil
2 eggs
1 cup of sourdough starter/discard
3/4 cup of whole-wheat flour
3/4 cup of all-purpose flour
1/2 cup of quick oats
2 1/2 teaspoons of baking powder
1/2 teaspoon of salt
3/4 cup of mini-chocolate chips (or use larger ones, but the mini ones disperse better
throughout the batter)
In a large bowl, combine the mashed bananas, sugars, canola oil, eggs, and starter/discard and beat them well until everything is well incorporated. Add the flours, oats, baking powder, and salt, stirring them into the batter . Add the chocolate chips to the batter. You can let the batter sit for an hour or so or bake the muffins immediately. When you're ready to bake, preheat the oven to 400 degrees and spritz 18 muffin wells with non-stick cooking spray. Divide the batter among the wells. Bake the muffins for 18-22 minutes. The muffins should be firm and light brown. Let the muffins sit in their tins for a few minutes before tipping them out to cool completely.
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