Banana Chocolate Chip Sourdough Muffins

If you bake with sourdough often, you probably have a jar of sourdough discard in the fridge waiting for its moment to shine. These Banana Chocolate Chip Sourdough Muffins are one of my favorite ways to put those leftovers to use. The starter adds moisture and depth of flavor that regular banana muffins can’t match, while ripe bananas and melty chocolate chips keep every bite tender and delicious. 

This is one of those easy, reliable recipes that turns kitchen odds and ends into something you’ll drool-worthy. It’s the perfect easy sourdough discard recipe you’ll make again and again.

If you’ve got a bunch of discard lying around, be sure to check out my Sourdough Zucchini Muffins, Fudgy Sourdough Brownies, and Brown Butter Sourdough Chocolate Chip Cookies!

Recipe highlights

• Zero-waste recipe. The most delicious way to save kitchen scraps from going to waste – overripe bananas and sourdough discard team up and become something better together.
• Classic chocolate banana combo. Because who doesn’t love chocolate and banana?
• Bakery vibes. Soft, moist, melt-in-your-mouth muffins studded with mini chocolate chips feel like they came straight from the bakery.
• Quick & easy. Just mix, bake, and enjoy.

How to make banana chocolate chip sourdough muffins

1. Preheat & prep: Set your oven to 350° F. Line two muffin tins with paper liners.
2. Cream butter & sugar: Beat softened butter with brown sugar until smooth.
3. Combine wet ingredients: Whisk in eggs one at a time, then stir in mashed bananas. In a separate measuring cup, combine your stirred-down sourdough discard, buttermilk, and vanilla.
4. Mix dry ingredients: Whisk together flour, salt, baking powder, and baking soda.
5. Combine & fold: Add the dry mix to the banana mixture until not quite combined. Then fold in the buttermilk mixture. Gently stir in the mini chocolate chips.
6. Fill & bake: Divide the batter into lined muffin cups. Bake until the tops are lightly golden and spring back when touched, around 15-18 minutes, depending on your oven.
7. Cool slightly: Let muffins rest 5 minutes in the pan before transferring to a wire rack. Serve warm or room temp.

Variations & substitutions

Optional add-ins: Swap the chocolate chips for chopped dark chocolate or toasted walnuts.

Substitute ½ cup of the all purpose flour for whole wheat flour for a nuttier flavor.

Add a teaspoon of cinnamon for subtle spice.

Make mini muffins: Bake mini muffins at the same temperature, but reduce bake time to about 10–14 minutes.No buttermilk? Add 1 teaspoon lemon juice to ½ cup of milk. Let it stand for 2-3 minutes, then use in place of buttermilk in the recipe.

Storage & make-ahead

Store banana sourdough muffins at room temperature in an airtight container for up to 4 days; warm briefly in a 350° F oven (wrapped loosely in foil) for a fresh-baked feel.

To freeze your muffins: Once cooked and fully cooled, wrap individually, seal in a freezer bag, and freeze for up to 2 months. Let thaw at room temperature. 

To make ahead: The batter can be refrigerated (covered) for up to 12 hours before scooping and baking. However, if you do this, make sure your baking powder is double-acting so it doesn’t lose strength!