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Banana Chocolate Chip Cookies with Sourdough Discard
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Servings:
12 muffins
Author:
Prep Time
15 minutes
Cook Time
25 minutes
Course:
Snack
Keywords:
breakfast
muffin
home milled flour
🧂 Ingredients
240 grams
bolted soft white wheat
5 grams
baking soda
4 grams
baking powder
6 grams
salt
110 grams
brown sugar
1
egg
1
egg yolk
2
bananas
125 grams
sourdough discard
65 grams
greek yogurt
1/4 cup
softened butter
8 grams
vanilla extract
160 grams
chocolate chips
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Instructions
1
Preheat oven to 425℉.
2
In a stand mix beat bananas until soft.
3
Add sugar, egg, egg yolk, sourdough discard, vanilla extract, and greek yogurt.
Mix until blended.
4
Add butter and mix.
5
In a separate bowl combine flour, baking soda, baking powder, salt.
6
Add dry ingredients to wet and mix until just combined.
7
Add chocolate chips and mix.
8
Line a muffin tin with liners, and scoop batter into liners. You should be able
to get 12 muffins.
9
Bake for five minutes at 425℉.
10
Reduce heat to 350℉ and continue to bake for another 18-20 minutes, or until
toothpick inserted comes out clean.
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