Sourdough Banana Coconut Chocolate Chip Muffins
These sourdough banana coconut chocolate chip muffins are full of banana flavor with sweet chocolate chips, shredded coconut, and sourdough discard.
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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
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Calories: 226.4kcalCarbohydrates: 32.3gProtein: 2.6gFat: 10.1gSaturated Fat: 6.1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2.1gTrans Fat: 0.3gCholesterol: 35.7mgSodium: 262.6mgPotassium: 102mgFiber: 0.9gSugar: 16.8gVitamin A: 268IUVitamin C: 1.4mgCalcium: 42.1mgIron: 1mg
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