Sourdough Banana Coconut Chocolate Chip Muffins

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These sourdough banana coconut chocolate chip muffins are simply the best! Made with simple ingredients, every bite is full of banana flavor, sweet chocolate chips, plenty of shredded coconut. Added sourdough starter discard makes these sweet muffins extra special.

The best part? You’ll love how easy sourdough banana muffins are to make. They’re just like traditional banana muffins, but with lots of chocolate chips and coconut for the perfect combination you never new you needed. 

Sourdough starter isn’t just for sourdough bread, use it to make delicious treats. Sourdough Pumpkin Scones, Sourdough Cinnamon Sugar Quick Bread, and Fudgy Sourdough Brownies are some of my favorite sourdough discard recipes.

These sourdough discard banana muffins are a great way to use up sourdough discard and are the perfect quick breakfast for busy mornings. What could be better than warm muffins baking in the oven with a cup of coffee in hand in the cool of the morning? It’s high on my list of life’s simple pleasures. So gather those spotted brown bananas and heat up the oven because these sourdough banana chocolate chip muffins come together in no time!

Why Long Ferment Muffin Batter?

Adding sourdough starter to muffin batter is one of my favorite ways to use up sourdough discard. In addition to reducing food waste, allowing the batter to rest deepen the flavors and because the batter is naturally fermented, the muffins are easier to digest. 

In addition, letting the batter rest for an extended time gives the flour plenty of time to hydrate and create a bit of gluten structure, yielding a beautifully shaped baked muffin.

Sourdough Banana Coconut Chocolate Chip Muffins Ingredients

​Wet Ingredients

• Butter – Room-temperature salted butter makes for easy mixing. 
• Sugar – Granulated sugar makes these muffins sweet and tender.
• Egg – A large, room-temperature egg mixes easily. 
• Vanilla extract – Flavors and adds a depth of flavor to the muffins. 
• Sourdough starter – This recipe is made for sourdough starter discard, but you can use active sourdough starter too.
• Banana – Since the sugars concentrate as the fruit ripens, using overripe bananas that are full of brown spots are perfect to bake with.

Dry Ingredients

• Flour – All-purpose flour
• Baking soda – The baking soda reacts with the acid in the sourdough starter, resulting in a light, airy muffin.
• Baking powder – Provides additional lift for a light and tender muffin. 
• Salt – Flavors baked goods. 

Add-Ins

• Shredded coconut – Use unsweetened coconut since the banana muffins are perfectly sweet.
• Chocolate chips –  Dark chocolate chips or semi-sweet chips will provide a nice balance to the sweet banana flavor, but if you have a sweet tooth use milk chocolate chips for an extra decadent muffin.

How To Make Sourdough Banana Coconut Chocolate Chip Muffins

Same Day Method

Preheat oven to 425 degrees with the rack in the middle.

Grease a muffin tin or line it with muffin paper liners.

Combine 113g (1/2 cup) butter and 134g (2/3 cup) granulated sugar in a large bowl and mix until the butter is soft and fluffy.

Add the remaining wet ingredients, 1 large egg, 1 tsp vanilla extract, 145 g (2/3 cup) sourdough starter discard, and mix completely.  Next, mix in 190 g (1 cup) mashed banana.

In a separate medium bowl, whisk together 209 g (1 2/3 cups) all-purpose flour, 1/2 tsp salt, 1/2 tsp baking soda, and 1 1/2 tsp baking powder. Add 50 g (1 cup) shredded coconut and 75 g (1/2 cup) chocolate chips to the bowl, tossing to coat the chocolate and coconut with the flour mixture. 

Add the dry ingredients to the banana mixture and mix until just combined. 

Scoop the muffin batter into the muffin pan to the top of the muffin cups. Sprinkle 15 g (1/4 cup) shredded coconut over the top of the muffins and place into the preheated oven.

Bake at 425 for 5 minutes and then reduce the heat to 350 degrees and bake for an additional 15 minutes. 

The muffins are done when the tops are a light golden brown, the tops spring back when gently touched, and a toothpick comes out clean when inserted into the middle of the muffin. 

Let the muffins rest in the muffin pan for 2 minutes before removing to a wire rack to cool. 

Long Fermented Method

Combine the muffin batter in the same way as the Same Day Method. However, instead of scooping the batter into muffin liners, cover the bowl and refrigerate for 8-12 hours. 

The next day, preheat the oven and bake as directed above. 

​How To Store Sourdough Banana Coconut Chocolate Chip Muffins

Allow the muffins to cool completely and place them into an airtight container. Store at room temperature for up to 3 days, or in the refrigerator for up to 5 days.  

Freezing Muffins

Place room temperature muffins into a freezer bag or wrap tightly in plastic wrap, squeezing out as much air as possible. Label with the date and place into the freezer. For best flavor, enjoy within 3 months. 

Tips

• Don’t over-mix the muffin batter or you’ll end up with flat, tough muffins.
• Do mix the butter and sugar until the butter is light yellow and fluffy. Incorporating air bubbles into the fat will result in a light and tender muffin.
• For best flavor use overripe bananas with dark brown spots. As the bananas ripen, the sugar content in bananas go up and they’re deliciously sweet making moist banana muffins. 
• Use your favorite chocolate! Change things up and use semi-sweet, dark, milk, or mini chocolate chips.

I’d love to hear from you! Please leave a comment and rate the recipe. Tag photos #Lockremhomestead over on Instagram when you share pictures of your Sourdough Banana Coconut Chocolate Chip Muffins!