Sourdough Banana Coconut Chocolate Chip Muffins
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, and plenty of shredded coconut. Adding 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.
“Used coconut sugar blended and left out chocolate, a true muffin top, great flavor, and a beautiful texture. My new favorite muffin recipe 🥰” -Kambra
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Sourdough Discard
Sourdough discard is a by-product of your sourdough starter, so don’t throw it away! Instead, use it in delicious Sourdough Discard Recipes where it adds moisture and amazing sourdough flavor. I use 100% hydration sourdough discard in discard recipes.
Use older, more tangy discard in savory recipes like Easy Sourdough Discard Bread and younger, fresh discard in sweeter recipes like these Brown Butter Chocolate Chip Cookies.
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.
Why You’ll Love Sourdough Banana Coconut Chocolate Chip Muffins
- Sourdough Goodness – Long-fermenting sourdough breads and baked goods help break down the phytic acid found in grains, making it easier to digest.
- Delicious – The subtle moist flavor from bananas pairs perfectly with sweet chocolate chips and chewy shredded coconut for a delightful muffin everyone enjoys!
- To-go – Don’t sacrifice good food on busy days. Muffins make the best quick and easy snack or breakfast when the days are full.
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.
Equipment
- Kitchen scale – A vital tool for measuring sourdough bread dough ingredients. They’re not expensive and will help ensure accurate, consistent measurements.
- Muffin baking pan
- Scoop
- Large mixing bowl
- Digital thermometer – Use to read the bread’s internal temperature to know when the bread is done baking. Great for beginner bakers as they improve their bread-baking skills.
- Cooling rack
How To Make Sourdough Banana Coconut Chocolate Chip Muffins
Same Day Method
Prep
Preheat oven to 425°F/218°C with the rack in the middle.
Grease a muffin tin or line it with muffin paper liners.
Mix
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 and Bake
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.
at 425°F/218°C for 5 minutes and then reduce the heat to 350°F/177°C 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.
Helpful 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 goes up, making deliciously sweet, moist banana muffins.
- Use your favorite chocolate! Change things up and use semi-sweet, dark, milk, or mini chocolate chips.
FAQs About Discard Banana Muffins
Do I Need to Use a Kitchen Scale?
I know that buying a kitchen scale seems like one more thing, however, measuring by weight instead of volume ensures consistent sourdough bread doughs. Investing in an inexpensive scale is a great idea if you plan to bake sourdough bread regularly.
What is the Secret to Moist Banana Muffins?
Incorporating fruit or vegetables into muffins gives them the added moisture for a soft and tender muffin. However, if you’re still having trouble with muffins turning out dry, most often it’s due to overbaking. All ovens are a bit different, so be sure to check for doneness on the earlier end of the baking time.
How Long do Sourdough Banana Muffins Last?
Store the muffins at room temperature for up to 3 days or in the refrigerator for up to 5 days. If you don’t plan to eat within that timeframe, wrap securely in plastic wrap and freeze for up to 3 months.
Are Sourdough Muffins Healthier Than Regular Muffins?
Letting your muffin batter long ferment improves the nutritional value and helps reduce the phytic acid found in grains.
I’d love to hear from you! If you made this Sourdough Banana Coconut Chocolate Chip Muffins recipe and loved it, I would love it if you gave it 5 stars! Happy Baking!
Sourdough Banana Coconut Chocolate Chip Muffins
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Ingredients
Wet Ingredients
- 113 g salted butter ½ cup
- 134 g granulated sugar ⅔ cup
- 190 g mashed banana 1 cup 2 medium or 3 small bananas
- 1 large egg
- 1 tsp vanilla extract
- 145 g sourdough discard ⅔ cup
Dry Ingredients
- 209 g all-purpose flour 1⅔ cup
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Add-Ins
- 75 g chocolate chips ½ cup
- 65 g unsweetened shredded coconut flakes, divided 1¼ cups
Instructions
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 touched gently 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.
Notes
- 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 goes 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.
One of my kid’s favorite songs growing up was “Five Little Monkeys, jumping on the bed…” and it was all I could think of making these muffins! Enjoy them, and leave any questions or comments below!
I didn’t do the long fermentation or add chocolate, blended all ingredients for a bit smoother batter and the rise on these muffins is out of this world. Thank you
You’re welcome! I’m glad you enjoyed them!