# What You'll Need:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon salt
05 - 1/2 teaspoon ground cinnamon
→ Wet Ingredients
06 - 1 cup ripe bananas, mashed (about 2 large bananas)
07 - 1/2 cup granulated sugar
08 - 1/4 cup unsalted butter, melted and cooled
09 - 1/4 cup vegetable oil
10 - 1/2 cup sourdough discard (unfed)
11 - 2 large eggs
12 - 1 teaspoon vanilla extract
→ Add-Ins
13 - 1 cup semisweet chocolate chips
# Directions:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease the cups.
02 - In a medium mixing bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
03 - In a large mixing bowl, mash bananas thoroughly. Add sugar, melted butter, vegetable oil, sourdough discard, eggs, and vanilla extract; whisk until smooth and well combined.
04 - Add the dry ingredient mixture to the wet mixture. Stir gently until just combined; avoid overmixing to maintain tender muffins.
05 - Gently fold chocolate chips into the batter using a spatula until evenly distributed.
06 - Divide batter evenly among the prepared muffin cups, filling each approximately three-quarters full.
07 - Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
08 - Cool muffins in the pan for 5 minutes, then transfer to a wire cooling rack to cool completely.
