Go Back
Sourdough banana s'mores muffins arranged on a wooden plate. A muffin in the foreground is unwrapped and has a bite taken out of it.

Sourdough Banana S'mores Muffins with Chocolate Ganache

Fluffy banana muffins meet gooey s’mores in this sourdough discard treat. Each one is packed with chocolate, a hidden marshmallow centre, and topped with crunchy graham crackers. A great way to use up discard and overripe bananas at the same time.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Brunch, Snack
Cuisine: American
Ingredients Method

Ingredients
  

  • 145 g all-purpose flour
  • 50 g graham crumbs
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 165 g granulated sugar
  • 150 g mashed ripe banana about 1½-2 bananas
  • 65 g sourdough discard or active starter
  • 45 g whole milk at room temp
  • 30 g unsalted butter melted and cooled
  • 15 g neutral oil such as grapeseed or canola
  • 40 g sour cream at room temp
  • 2 large eggs at room temp
  • 1½ teaspoons vanilla extract
  • 100 g milk chocolate chips or chunks
  • 12 regular marshmallows frozen solid
  • 4 graham crackers roughly chopped
Chocolate Ganache Drizzle (Optional)
  • 60 g chopped milk chocolate
  • 40 g heavy cream

Method
 

  1. In a medium mixing bowl, add 145 g all-purpose flour, 50 g graham crumbs, 1 teaspoon baking powder, ¼ teaspoon baking soda, and ½ teaspoon fine sea salt and whisk until combined.
  2. Add 165 g granulated sugar, 150 g mashed ripe banana, 65 g sourdough discard, 45 g whole milk, 30 g unsalted butter, 15 g neutral oil, 40 g sour cream, 2 large eggs, and 1½ teaspoons vanilla extract to a separate bowl. Use a stick blender to blend until smooth.
  3. Pour the dry ingredients over the wet ingredients and mix until just combined. Add 100 g milk chocolate chips or chunks and fold in until evenly distributed.
  4. You may want to rest the batter…