Description
Tender muffins combining ripe bananas, sourdough discard, dark chocolate chips, and orange zest for a panettone-inspired twist. These wholesome breakfast treats stay moist for days and can be made as mini muffins for grab-and-go snacks.
Ingredients
Instructions
1. Preheat oven to 350°F and line a 12-cup muffin tin with liners.
2. Mash bananas in a large bowl until mostly smooth.
3. Whisk in sourdough discard, eggs, olive oil, and vanilla until combined.
4. In another bowl, whisk together almond flour, whole wheat flour, baking powder, salt, and cinnamon.
5. Gently fold dry ingredients into wet until just combined.
6. Stir in chocolate chips and orange zest.
7. Let batter rest 10 minutes at room temperature.
8. Spoon batter into muffin cups, filling each two thirds full.
9. Bake 20 minutes or until a toothpick comes out clean.
10. Let muffins cool in tin 5 minutes, then transfer to a rack to cool completely.
11. Store at room temperature in an airtight container for up to 4 days, or freeze individually.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: breakfast
- Method: baking
- Cuisine: fusion
Nutrition
- Serving Size: 1 muffin
Keywords: healthy sourdough banana chip muffins, sourdough banana bread muffins, healthy sourdough muffins, banana sourdough recipes, sourdough mini muffins, sourdough discard banana bread muffins, panettone flair