You know that moment when the house smells like warm bananas and chocolate, and the kids appear like magic at the kitchen doorway? Those are the mornings these muffins were made for. These Decadent Chocolate Chip Sourdough Banana Muffins Kids Beg For are soft, slightly tangy from the sourdough discard, and dotted with melty chocolate that makes every bite feel like a treat.
You’ll find 15 different takes on the same beloved idea below. Each recipe uses sourdough discard or starter to add depth, and each version is designed to be kid-friendly, easy to bake, and reliably delicious. Expect prep and bake times, exact measurements, step-by-step instructions, and serving tips that help you plate, store, and gift these muffins.
Whether you want classic chocolate chip comfort, a nutty twist, or a bite-sized party tray, there’s a recipe here you'll want to pin. Grab your ripe bananas and starter, and let’s make muffins the kids will ask for again and again.
1. Decadent Chocolate Chip Sourdough Banana Muffins Kids Beg For — Classic
This classic hits the sweet spot: tangy sourdough discard meets ripe banana and melty semi-sweet chocolate. The texture is tender and moist with a golden top and soft crumb. It’s perfect for school lunches, after-school snacks, or weekend baking with kids.
Prep: 15 minutes | Bake: 18–22 minutes | Makes: 12 muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine salt
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs, room temperature
- 1 cup ripe mashed banana (about 2–3 bananas)
- 1/2 cup sourdough starter discard, room temperature
- 1/3 cup melted unsalted butter, cooled
- 1 tsp vanilla extract
- 3/4 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease well.
- Whisk flour, baking powder, baking soda, and salt in a bowl. Set aside.
- In a large bowl, whisk sugars and eggs until combined. Add mashed banana, sourdough discard, melted butter, and vanilla. Stir until smooth.
- Fold dry ingredients into wet with a spatula. Mix until just combined. Do not overmix.
- Fold in chocolate chips, leaving a few for topping.
- Divide batter evenly into muffin cups, filling about 3/4 full. Sprinkle remaining chips on top.
- Bake 18–22 minutes, until tops are golden and a toothpick inserted in the center comes out with moist crumbs, not raw batter.
- Cool in pan 10 minutes, then transfer to a wire rack to cool completely.
How to Serve It
Serve warm with a pat of butter or plain. Garnish with a dusting of powdered sugar or a sliced banana fan. Pair with cold milk, hot cocoa, or a mild coffee for adults. Store in an airtight container at room temperature up to 2 days, or refrigerate up to 5 days. Freeze cooled muffins for up to 2 months; thaw at room temperature. Great for breakfast or lunchbox treats.
2. Decadent Chocolate Chip Sourdough Banana Muffins Kids Beg For — Brown Butter & Sea Salt
These muffins use brown butter for a nutty, caramel-like depth that kids notice as something special. The sourdough discard adds a subtle tang, while a sprinkle of flaky sea salt on top balances the sweetness. The top is slightly crisp, and the inside stays soft and rich.
Prep: 20 minutes | Bake: 20–24 minutes | Makes: 12 muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine salt
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1 cup mashed ripe banana
- 3/4 cup sourdough starter discard, room temperature
- 1/2 cup unsalted butter, browned and cooled
- 1 tsp vanilla extract
- 3/4 cup chocolate chips
- Flaky sea salt, for sprinkling
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin.
- Brown butter: melt butter in a skillet over medium heat. Swirl until nutty brown solids form. Remove from heat and cool slightly.
- Whisk flour, baking powder, baking soda, and salt.
- In another bowl, whisk sugar and eggs. Add mashed banana, sourdough discard, browned butter, and vanilla.
- Fold dry ingredients into wet until just combined.
- Stir in chocolate chips.
- Fill muffin cups 3/4 full. Sprinkle tops with chocolate chips and a pinch of flaky sea salt.
- Bake 20–24 minutes, until toothpick comes out cleanish with a few moist crumbs.
- Cool in pan 10 minutes, then move to rack.
How to Serve It
Plate warm with extra flaky salt on top for contrast. Serve alongside yogurt or a fruit salad for a balanced snack. Store airtight at room temperature 2 days or refrigerate up to 5 days. Brown-butter muffins freeze well — wrap individually and thaw before serving.
3. Decadent Chocolate Chip Sourdough Banana Muffins Kids Beg For — Peanut Butter Swirl
Nutty peanut butter folded through the batter gives these muffins a creamy ribbon that children adore. The sourdough discard tames the sweetness and keeps crumb tender. Expect a sweet-and-salty bite with pockets of chocolate and peanut butter.
Prep: 15 minutes | Bake: 18–22 minutes | Makes: 12 muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs, room temperature
- 1 cup mashed ripe banana
- 1/2 cup sourdough starter discard, room temperature
- 1/3 cup melted unsalted butter
- 1 tsp vanilla extract
- 1/3 cup creamy peanut butter, warmed slightly
- 3/4 cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Prepare muffin tin.
- Whisk flour, baking powder, baking soda, and salt.
- In a bowl, whisk sugars and eggs. Add banana, sourdough discard, melted butter, and vanilla.
- Fold dry ingredients into wet until nearly combined.
- Stir in chocolate chips.
- Spoon batter into muffin tins halfway. Drop 1 tsp warmed peanut butter into each, then add remaining batter to cover. Swirl with toothpick.
- Bake 18–22 minutes until tops are golden and toothpick shows moist crumbs.
- Cool 10 minutes in pan, then finish on rack.
How to Serve It
Serve warm to enjoy the peanut butter swirl runny. Top with a drizzle of extra peanut butter or a few salted peanuts. Pair with milk or a banana smoothie. Store airtight for 2–3 days or freeze for longer. For nut-free classrooms, omit peanut butter and swirl with sunflower seed butter instead.
4. Chocolate Chip Sourdough Banana Muffins with Cinnamon Streusel
These have a crunchy cinnamon streusel crown that contrasts the tender crumb. The sourdough discard deepens flavor while cinnamon adds warm spice kids recognize and love. The texture is soft inside, crisp on top.
Prep: 20 minutes | Bake: 20–24 minutes | Makes: 12 muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs, room temperature
- 1 cup mashed banana
- 1/2 cup sourdough starter discard
- 1/3 cup melted unsalted butter
- 1 tsp vanilla extract
- 3/4 cup chocolate chips
- Streusel: 1/3 cup flour, 3 tbsp brown sugar, 3 tbsp cold butter, 1/2 tsp ground cinnamon
Instructions
- Preheat oven to 350°F (175°C); line muffin tin.
- Make streusel: rub cold butter into flour and brown sugar. Stir in cinnamon. Chill.
- Whisk dry ingredients: flour, baking powder, baking soda, salt.
- Whisk sugars and eggs. Add banana, sourdough discard, melted butter, vanilla.
- Fold dry into wet; stir in chocolate chips.
- Fill muffin cups 3/4 full. Top each with streusel.
- Bake 20–24 minutes until streusel golden and toothpick cleanish.
- Cool 10 minutes then move to rack.
How to Serve It
Serve with a dollop of mascarpone or yogurt. Sprinkle extra cinnamon for smell and color. Pair with warm cider or milk. Store in airtight container 2 days; keep streusel crisp by storing separately and adding before serving.
5. Mini Chocolate Chip Sourdough Banana Muffins — Lunchbox Size
Mini muffins are perfect for little hands and portion control. The sourdough keeps mini versions moist, while chocolate chips add gooey pockets. These bake faster and are ideal for parties and lunchboxes.
Prep: 15 minutes | Bake: 12–15 minutes | Makes: 36 mini muffins
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs, room temperature
- 1 1/4 cups mashed banana
- 3/4 cup sourdough starter discard
- 1/2 cup melted butter
- 1 tsp vanilla extract
- 1 cup mini chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease mini muffin tin or use liners.
- Mix flour, baking powder, baking soda, salt.
- Whisk sugars and eggs. Add mashed banana, sourdough discard, melted butter, vanilla.
- Fold in dry ingredients until just combined.
- Stir in mini chocolate chips.
- Fill mini cups about 3/4 full.
- Bake 12–15 minutes until golden and a toothpick comes out clean.
- Cool 5 minutes before removing; finish cooling on rack.
How to Serve It
Serve in a colorful tray for snack time. Top with a tiny smear of jam or a light dusting of powdered sugar. Great with milk boxes or packed into snack bags. Keep airtight up to 2 days, or freeze and reheat briefly.
6. Double Chocolate Sourdough Banana Muffins
Rich cocoa in the batter makes these a chocolate lover’s dream. Sourdough discard keeps the crumb soft and just tangy enough to balance deep chocolate. Kids who love chocolate will ask for seconds.
Prep: 15 minutes | Bake: 18–22 minutes | Makes: 12 muffins
Ingredients
- 1 1/4 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 cup mashed banana
- 1/2 cup sourdough starter discard
- 1/3 cup melted butter
- 1 tsp vanilla extract
- 3/4 cup chocolate chips or chunks
Instructions
- Preheat oven to 350°F (175°C). Prepare tin.
- Sift flour and cocoa powder. Add baking powder, baking soda, salt.
- Whisk sugar and eggs. Stir in banana, sourdough discard, melted butter, vanilla.
- Fold dry into wet gently until combined.
- Stir in chocolate chips.
- Fill cups 3/4 full.
- Bake 18–22 minutes until tops bounce back slightly and toothpick shows moist crumbs.
- Cool 10 minutes in pan then to rack.
How to Serve It
Drizzle with chocolate ganache or sprinkle cocoa powder. Pair with cold milk or a scoop of vanilla ice cream for dessert. Store airtight 2–3 days at room temperature or freeze cooled muffins.
7. Oat & Honey Chocolate Chip Sourdough Banana Muffins
Oats add chew and heartiness, while honey gives gentle sweetness and shine. The sourdough discard keeps crumb light. These feel comforting and wholesome, perfect for school snacks.
Prep: 15 minutes | Bake: 18–22 minutes | Makes: 12 muffins
Ingredients
- 1 cup all-purpose flour
- 3/4 cup rolled oats
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/3 cup honey
- 1/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 cup mashed banana
- 1/2 cup sourdough starter discard
- 1/3 cup melted butter or oil
- 3/4 cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line muffin pan.
- Mix flour, oats, baking powder, baking soda, salt.
- Whisk honey, sugar, and eggs. Add banana, sourdough discard, melted butter.
- Fold dry into wet until just combined.
- Stir in chocolate chips.
- Fill cups 3/4 full.
- Bake 18–22 minutes until golden and toothpick has moist crumbs.
- Cool 10 minutes, then transfer to rack.
How to Serve It
Serve warm with a drizzle of honey or a smear of nut butter. Pair with fruit for a balanced snack. Store airtight 2 days or refrigerate up to 5 days. Freeze for quick breakfasts; reheat briefly in the microwave.
8. Coconut Chocolate Chip Sourdough Banana Muffins
Toasted coconut adds texture and a mild tropical note. Sourdough discard balances sweetness and keeps crumb tender. Kids enjoy the toasted coconut crunch and chocolate pockets.
Prep: 15 minutes | Bake: 18–22 minutes | Makes: 12 muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 2 large eggs, room temperature
- 1 cup mashed banana
- 1/2 cup sourdough starter discard
- 1/3 cup melted coconut oil
- 1 tsp vanilla extract
- 3/4 cup chocolate chips
- 1/2 cup shredded coconut, toasted
Instructions
- Preheat oven to 350°F (175°C). Prepare tin.
- Toast shredded coconut in a dry skillet until golden; set aside.
- Whisk flour, baking powder, baking soda, salt.
- Whisk sugars and eggs. Add banana, sourdough discard, coconut oil, vanilla.
- Fold dry into wet until just mixed.
- Stir in chocolate chips and 1/3 of toasted coconut.
- Fill muffin cups 3/4 full and top with remaining coconut.
- Bake 18–22 minutes until toothpick cleanish.
- Cool 10 minutes then to rack.
How to Serve It
Serve with tropical fruit like mango or pineapple. Sprinkle more toasted coconut before serving for crunch. Store airtight up to 3 days; refrigeration helps preserve coconut texture.
9. Banana Walnut Chocolate Chip Sourdough Muffins
Walnuts add crunch and a toasty flavor that pairs beautifully with banana and chocolate. The sourdough discard enhances the overall depth without overwhelming kids’ palates.
Prep: 15 minutes | Bake: 18–22 minutes | Makes: 12 muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/3 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs, room temperature
- 1 cup mashed banana
- 1/2 cup sourdough starter discard
- 1/3 cup melted butter
- 1 tsp vanilla extract
- 3/4 cup chocolate chips
- 3/4 cup chopped walnuts, toasted
Instructions
- Preheat oven to 350°F (175°C). Line muffin pan.
- Toast walnuts lightly; cool.
- Mix flour, baking powder, baking soda, salt.
- Whisk sugars and eggs. Add banana, sourdough discard, melted butter, vanilla.
- Fold dry into wet. Stir in chocolate chips and walnuts.
- Fill cups 3/4 full.
- Bake 18–22 minutes until toothpick shows moist crumbs.
- Cool 10 minutes then transfer to rack.
How to Serve It
Serve warm with a smear of cream cheese or butter. Pair with milk or a nutty tea for adults. Store airtight 2–3 days. For nut-free option, omit walnuts and add toasted oats.
10. Lemon Zest & Chocolate Chip Sourdough Banana Muffins
A touch of lemon zest brightens these banana muffins and makes the chocolate pop. The sourdough discard adds complexity that lifts the flavors.
Prep: 15 minutes | Bake: 18–22 minutes | Makes: 12 muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1 cup mashed banana
- 1/2 cup sourdough starter discard
- 1/3 cup melted butter
- 1 tbsp lemon zest (from 1–2 lemons)
- 1 tsp vanilla extract
- 3/4 cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line muffin pan.
- Mix flour, baking powder, baking soda, salt.
- Whisk sugar and eggs. Add banana, sourdough discard, melted butter, lemon zest, and vanilla.
- Fold dry into wet until just combined.
- Stir in chocolate chips.
- Fill muffin cups 3/4 full.
- Bake 18–22 minutes until tops spring back.
- Cool 10 minutes then move to rack.
How to Serve It
Serve with a thin lemon glaze (powdered sugar + lemon juice) for a sweet-tart finish. Pair with herbal tea or milk. Store airtight 2 days; glaze separately if planning to store.
11. Almond Joy-Inspired Sourdough Banana Muffins
Coconut and almonds pair with chocolate chips for a candy-bar-inspired muffin. The sourdough discard keeps them tender and gives a light tang that balances richness.
Prep: 20 minutes | Bake: 18–22 minutes | Makes: 12 muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 2 large eggs, room temperature
- 1 cup mashed banana
- 1/2 cup sourdough starter discard
- 1/3 cup melted butter
- 1 tsp vanilla extract
- 1/2 cup shredded coconut, toasted
- 1/2 cup sliced almonds, toasted
- 3/4 cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C).
- Toast coconut and almonds; set aside.
- Whisk dry ingredients: flour, baking powder, baking soda, salt.
- Whisk sugars and eggs. Add banana, sourdough discard, melted butter, vanilla.
- Fold dry into wet, stir in chocolate chips, coconut, and almonds.
- Fill pans 3/4 full.
- Bake 18–22 minutes until golden and toothpick has moist crumbs.
- Cool 10 minutes in pan, then finish on rack.
How to Serve It
Top with extra toasted coconut and almond slices. Pair with milk or coffee. Store airtight 2–3 days; almonds may soften over time, so add extra toasted almonds before serving if desired.
12. Maple Bacon Chocolate Chip Sourdough Banana Muffins (Kids & Adults Version)
Savory-sweet lovers will enjoy crispy bacon and a hint of maple. For kids, use reduced bacon or omit for school-friendly options. Sourdough discard rounds out the flavors.
Prep: 20 minutes | Bake: 18–22 minutes | Makes: 12 muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/3 cup granulated sugar
- 2 large eggs, room temperature
- 1 cup mashed banana
- 1/2 cup sourdough starter discard
- 1/3 cup melted butter
- 1 tsp vanilla extract
- 3/4 cup chocolate chips
- 4 slices cooked bacon, chopped (optional)
- 2 tbsp pure maple syrup (optional, for drizzle)
Instructions
- Preheat oven to 350°F (175°C). Prepare tin.
- Whisk dry ingredients: flour, baking powder, baking soda, salt.
- Whisk sugar and eggs. Add banana, sourdough discard, melted butter, vanilla.
- Fold dry into wet. Stir in chocolate chips and chopped bacon (if using).
- Fill cups 3/4 full.
- Bake 18–22 minutes until golden.
- Drizzle with maple syrup once slightly cooled if desired.
- Cool 10 minutes then to rack.
How to Serve It
Serve warm for breakfast or brunch. Pair with coffee or milk. For family-friendly version, leave out bacon and maple. Store leftover muffins airtight 2 days; bacon version refrigerates well up to 5 days.
13. Gluten-Free Sourdough Banana Chocolate Chip Muffins
This gluten-free version uses a reliable 1:1 baking flour blend and extra xanthan gum for structure. The sourdough discard still adds tang and moisture kids enjoy.
Prep: 20 minutes | Bake: 20–24 minutes | Makes: 12 muffins
Ingredients
- 2 cups gluten-free all-purpose flour blend (with 1 tsp xanthan gum included)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/3 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs, room temperature
- 1 cup mashed banana
- 1/2 cup sourdough starter discard (gluten-free if needed)
- 1/3 cup melted butter or oil
- 1 tsp vanilla extract
- 3/4 cup chocolate chips (dairy-free optional)
Instructions
- Preheat oven to 350°F (175°C). Line muffin pan.
- Whisk flour blend, baking powder, baking soda, salt.
- Whisk sugars and eggs. Add banana, sourdough discard, melted butter, vanilla.
- Fold dry into wet until combined.
- Stir in chocolate chips.
- Fill cups 3/4 full.
- Bake 20–24 minutes until toothpick comes out with moist crumbs.
- Cool 10 minutes in pan, then to rack.
How to Serve It
Serve with fruit or yogurt. These freeze well; thaw before serving. If batter feels too thick, add 1–2 tbsp milk. For nut- and dairy-free, use appropriate chocolate chips and oil.
14. Espresso Chocolate Chip Sourdough Banana Muffins
A touch of espresso enhances chocolate flavor without tasting like coffee. The sourdough discard balances richness to keep the muffins light and moist.
Prep: 15 minutes | Bake: 18–22 minutes | Makes: 12 muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1 cup mashed banana
- 1/2 cup sourdough starter discard
- 1/3 cup melted butter
- 1 tsp vanilla extract
- 1 tbsp instant espresso powder dissolved in 1 tbsp hot water
- 3/4 cup chocolate chips
Instructions
- Preheat to 350°F (175°C). Line muffin tin.
- Whisk dry ingredients: flour, baking powder, baking soda, salt.
- Whisk sugar and eggs. Add banana, sourdough discard, melted butter, vanilla.
- Stir in dissolved espresso.
- Fold dry into wet until just mixed; add chocolate chips.
- Fill cups 3/4 full.
- Bake 18–22 minutes until tops spring back.
- Cool 10 minutes then to rack.
How to Serve It
Serve with warm milk or a mild coffee for adults. Sprinkle a few espresso nibs on top for crunch. Store airtight 2–3 days; freeze for longer storage.
15. Sour Cream Chocolate Chip Sourdough Banana Muffins — Ultra Moist
A bit of sour cream adds extra moisture and a tender crumb that kids love. Combined with sourdough discard, these muffins are rich but not heavy.
Prep: 15 minutes | Bake: 18–22 minutes | Makes: 12 muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/3 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs, room temperature
- 1 cup mashed banana
- 1/2 cup sourdough starter discard
- 1/3 cup sour cream
- 1/4 cup melted butter
- 1 tsp vanilla extract
- 3/4 cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line muffin pan.
- Mix dry ingredients: flour, baking powder, baking soda, salt.
- Whisk sugars and eggs. Add banana, sourdough discard, sour cream, melted butter, vanilla.
- Fold dry into wet until just combined.
- Stir in chocolate chips.
- Fill cups 3/4 full.
- Bake 18–22 minutes until tops are golden and toothpick shows moist crumbs.
- Cool 10 minutes in pan, then to rack.
How to Serve It
Serve warm or at room temperature with a smear of cream cheese. Store in airtight container for 2–3 days; refrigeration keeps sour cream versions fresh up to 5 days. Freeze for quick snacks.
These 15 recipes give you a wide range of ways to make Decadent Chocolate Chip Sourdough Banana Muffins Kids Beg For — from classic to playful twists. You’ve got bite-sized minis, gluten-free options, and flavor swaps like brown butter, peanut butter swirl, and maple-bacon for grown-up mornings. Pin the ones you want to try and save the list for busy baking days.
Which flavor are you baking first? Share a photo after you try one, and pass the recipe along to friends and family who love easy, kid-approved baking. Happy muffin making — your kitchen is about to smell irresistible.