Chocolate Banana Sourdough Discard Mini Muffins
Fudgy, chocolatey mini muffins made with sourdough discard, ripe bananas, and cocoa — all in one bowl and ready in under 30 minutes. Kid friendly, meal prep approved, and the perfect way to use up your sourdough discard without sacrificing flavor. Make a batch on Sunday and snack on them all week long.
Ingredients
- ⅔ cup All-purpose flour (75g)
- ¼ cup Unsweetened cocoa powder (25g)
- ½ cup Light brown sugar, packed (110g)
- 1¼ tsp Baking powder (5g)
- ¼ tsp Salt (1g)
- ¼ cup Neutral oil (57g)
- 1 Egg
- 1 tsp Vanilla extract
- 1 cup Ripe banana, mashed about 2 medium bananas
- 3 Tbs Sourdough discard (50g)
- 2 Tbs Milk (25g)
- ½ cup mini chocolate chips (optional)
Instructions
- Preheat oven to 400°F. Grease a mini muffin tin or line with mini liners.
- Whisk together flour, cocoa powder, baking powder, and salt.
- In another bowl, mix mashed banana, brown sugar, oil, egg, vanilla, sourdough discard, and milk until combined.
- Add dry ingredients to wet ingredients and stir just until combined. Do not overmix.
- Let the batter rest 5–10 minutes (especially helpful with cocoa and brown sugar).
- Fill mini muffin cups about ¾ full.
- Bake 10–13 minutes, until a toothpick comes out with a few moist crumbs.
- Cool for a few minutes before removing.
Optional (but really good):
- Add ½ cup mini chocolate chips (85g) for a richer chocolate banana muffin.
- Add a sprinkle of flaky salt on top before baking to make the chocolate flavor pop.
- This should make roughly 30–36 mini muffins, depending on how full you fill the cups.