These moist banana muffins use sourdough discard for a subtle tang and are studded with melty chocolate chips, making a quick and easy breakfast or snack treat.
If sourdough discard is thick, loosen with a tablespoon of milk or water. Avoid overmixing batter to keep muffins tender. Rotate muffin tin halfway through baking for even browning. Adding a teaspoon of lemon juice to bananas brightens flavor if bananas are not very ripe. Press extra chocolate chips on top before baking for a pretty finish.
Keywords: sourdough discard, banana muffins, chocolate chip muffins, easy breakfast, quick muffins, homemade muffins