Ingredients
¾ cup, 200g 100% hydration sourdough starter/discard
3 bananas, about 300 to 320 g
2 eggs
¼ cup olive oil, about 50g
¼ cup milk of choice, about 50g
¼ cup maple syrup, about 50 g
1 tsp vanilla extract or vanilla bean paste
⅛ tsp almond extract
2 ½ cups, about 240g almond flour/meal
2 tsp baking powder
2 tsp baking soda
¼ tsp salt
3 oz bar dark chocolate
Directions
Step 1
Preheat oven to 350F and prep 12 muffin tins. I use cast iron muffin tins. You can spray with coconut oil or brush on olive oil or butter.
Step 2
Add bananas to a large bowl and mash until they are a thick paste. Add in the other wet ingredients and mix to combine.
300 - 320 bananas, about 300 to 320 g
¾ cup, 200g 100% hydration sourdough starter/discard
2 eggs
¼ cup olive oil, about 50g
¼ cup milk of choice, about 50g
¼ cup maple syrup, about 50 g
1 tsp vanilla extract or vanilla bean paste
⅛ tsp almond extract
Step 3
In a separate bowl, whisk to combine the dry ingredients.
2 ½ cups, about 240g almond flour/meal
2 tsp baking powder
2 tsp baking soda
¼ tsp salt
Step 4
Add the dry ingredients to the wet and mix until just combined.
Step 5
Use a rolling pin or knife to break up the chocolate bar into chip sized pieces. Keep about 4 tbsp reserved. Add the remaining chocolate to the batter and mix again to combine.
3 oz bar dark chocolate
Step 6
Use a 1/4 measuring cup to spoon batter into the prepped muffin tins. You may have some batter leftover so just fill every tin up to 3/4 full. Top with the reserved chocolate pieces.
Step 7
Bake at 350F for 20-24 minutes or until a toothpick comes out mostly dry. It may still be a taddddd wet because they're moist muffins, but you don't want globs of raw batter.
Step 8
Let the muffins cool in their tins, then once easy to handle transfer them to cool fully on a wire rack or plate.
Step 9
I personally like them best toasted with some extra butter, but they're delicious just on their own.
Step 10
ENJOY!
