Sourdough Chocolate Rye Banana Muffins

I love finding ways to incorporate my sourdough discard into new recipes. I know that I have struck gold when I have to make more levain for the discard recipe instead of regular bread making.

This is one of those recipes.

I LOVE baked goods. I love nibbling on a bay nut shortbread cookie while curled up with a favorite book or sharing buckwheat brownies with a friend over tea. However, I don't always like how I feel afterwards.  Too many baked goods are made up of mostly all purpose flour and white sugar and that isn't exactly a recipe for feeling energetic and vital.

Then it is time for me to don my apron and start tweaking and testing recipes that both satisfy my sweet tooth AND don't make me want to take a nap at 2pm.  

If you have sourdough starter in your fridge then you can likely assemble them right now without going to the store.

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INGREDIENTS

• 10 Tbsp (150g) unsalted butter, room temperature

• ¾ c (165g) firmly packed brown sugar

• 2 large eggs, room temperature

• 3 medium (~300g) ripe bananas

• 2 tsp vanilla

• 1 c (230g) sourdough discard

• 1 ¼ c (150g) rye flour

• 1 ½ tsp baking powder

• ½ tsp baking soda

• ½ tsp kosher salt

• 1 c (150g) 70% chocolate chips

• 1 c (90g) walnuts (optional) 

• Flaky salt for garnish

DIRECTIONS

1. Heat the oven to 350°F (175°C).

2. Place the butter and sugar in a large mixing bowl and cream for at least 3 minutes. Scrape down mixture as needed. 

3. Add eggs one at a time, making sure that each one is fully incorporated before moving forward.

4. Mix in bananas and vanilla. The mixture will be a little chunky.

5. Gently mix in sourdough discard.

6. Mix in rye flour, baking powder, baking soda and salt. Do not overmix or the muffins will be dense.

7. Fold in chocolate chips and walnuts (if using).

8. Pour into large muffin cups or greased muffin tins. Garnish with flaky salt and transfer to the oven.

9. Bake for 17-20 minutes until a knife inserted into the center comes out clean. Remove from the tin and let cool on a wire rack. 

Yield: 18 large muffins

NOTES

• I tested these with both regular rye flour and an amazing malted rye flour from Capay Mills. This flour adds additional sweetness and a lovely, light caramel flavor. Highly recommended.

• These are super chocolatey and I love them that way. However, if you want less “stuff” in your muffin feel free to reduce or omit entirely. 

• If you like your baked goods a bit sweeter you can comfortably increase the sugar to 1 c (185g). A sprinkle of coarse sugar on top would be lovely too.