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Preheat the oven to 180ºC (160ºC Fan). Line a 12-hole muffin tray with paper liners.
In a bowl add the flour, baking powder and salt and whisk together to combine.
In a separate bowl add the bananas and use a fork to mash. Pour in the sourdough discard and vanilla and stir until evenly mixed.
Place the butter and sugar into a large bowl and using an electric mixer, cream together until light and fluffy, about 5 minutes. Add the eggs one at a time, beating until combined before adding the second.
Add the flour mixture and gently fold to combine. Add the banana mixture and mix just until you have an evenly mixed batter. Finally add in about 2/3 of the chocolate and mix briefly to evenly distribute.
Divide the mixture evenly between the muffin paper, filling each one almost to the top. Scatter over the remaining chocolate and throw on a few cacoa nibs too if you like, dried banana chips could be nice too.
Bake in the preheated oven for about 20-22 minutes or until the muffins spring back to the touch. Remove from the oven and allow to cool in the pan for 10 minutes before carefully transferring the muffins to a wire rack to cool completely.
Kept in a sealed container these will keep for a couple days, they also freeze brilliantly