There’s something magical about the aroma of freshly baked muffins wafting through the kitchen. I remember the first time I tried making Sourdough Peanut Butter Banana Chocolate Chip Muffins. The combination of sweet bananas, creamy peanut butter, and rich chocolate made my heart sing. This recipe has become a staple in my home, a delicious way to use up sourdough discard while indulging in the comforting flavors of my favorite snacks. You will find that each bite is soft, moist, and filled with those little chocolate gems. This recipe is special because it brings together flavors and textures that make mornings brighter and snack time even sweeter.

why make this recipe

These Sourdough Peanut Butter Banana Chocolate Chip Muffins are not only tasty but also practical. They are a fantastic way to reduce food waste by using sourdough discard, helping you to enjoy your baking while being eco-conscious. Plus, the combination of banana and peanut butter offers a delightful flavor that appeals to both kids and adults alike. The added chocolate chips bring just the right amount of sweetness and indulgence. Whether it’s for breakfast, a snack, or a dessert, these muffins are versatile and satisfying.

how to make Sourdough Peanut Butter Banana Chocolate Chip Muffins

Ingredients

260 grams bananas, mashed (1 cup, about 3 medium bananas)
140 grams creamy peanut butter (1/2 cup)
2 eggs (room temperature)
75 grams maple syrup (1/4 cup)
75 grams sour cream (1/4 cup)
120 grams sourdough discard (1/2 cup)
4 grams vanilla extract (1 teaspoon)
280 grams all-purpose flour (2 cups)
6 grams baking powder (1 1/2 teaspoons)
3 grams baking soda (1/2 teaspoon)
1 gram cinnamon (1/2 teaspoon)
1 gram salt (1/4 teaspoon)
180 grams chocolate chips (1 cup)

Directions

Preheat the oven to 425 degrees F. Either grease or line a muffin tin with muffin liners. Set aside.
In a large bowl, mash the brown bananas using a masher or fork.
To the mashed bananas, add the peanut butter, eggs, maple syrup, sour cream, sourdough discard, and vanilla extract. Mix until everything is well combined. (You can also use active sourdough starter; just use the same amount in grams.)
Pour in the flour, baking powder, baking soda, cinnamon (if using), and salt to the wet ingredients. Mix gently with a Danish dough whisk until the dry ingredients are just combined. Be careful not to overmix.
Gently fold in the chocolate chips with a spatula. Using mini chocolate chips is a nice touch!
For a long-ferment option, cover the muffin batter and store it in the fridge overnight. Remove from the fridge and allow the batter to come to room temperature before baking.
Fill each muffin tin to the brim with the batter. This will help create the iconic muffin top as they bake. You can top each muffin with extra chocolate chips if desired.
Bake the muffins at 425 degrees F for 5 minutes. Then reduce the temperature to 350 degrees F and continue to bake for another 10-15 minutes or until a toothpick comes out clean.
Let the muffins sit in the tin for an additional 5 minutes before enjoying them warm! Pair them with extra peanut butter for a delightful treat.

how to serve Sourdough Peanut Butter Banana Chocolate Chip Muffins

These muffins are delightful fresh out of the oven, but they are also great at room temperature. Serve them at breakfast with a dollop of extra peanut butter or enjoy them as a midday snack with a cup of coffee or tea. You can even pack them in lunchboxes for a tasty treat!

how to store Sourdough Peanut Butter Banana Chocolate Chip Muffins

To store your muffins, allow them to cool completely, then place them in an airtight container. They can be kept at room temperature for up to three days. If you would like to keep them longer, you can freeze them. Just wrap them individually in plastic wrap and place them in a freezer bag. They will stay fresh for up to three months. Simply thaw at room temperature when you’re ready to enjoy them.

tips to make Sourdough Peanut Butter Banana Chocolate Chip Muffins

Make sure your bananas are very ripe for the best flavor and sweetness.
Don’t overmix the batter; this will help keep your muffins tender.
Experiment with different types of chocolate, such as dark or white chocolate, for a twist on the classic flavor.

variation

Feel free to mix things up! You could add nuts, such as chopped walnuts or pecans, for added crunch. For a healthier version, you could substitute whole wheat flour for some of the all-purpose flour. If you’d like to make them vegan, try using flax eggs instead of regular eggs and dairy-free yogurt in place of sour cream.

FAQs

Can I use frozen bananas for this recipe? Yes, you can use frozen bananas. Just thaw them and mash them before adding them to the mix.
What can I do with leftover muffin batter? You can save leftover batter in the fridge for a day or two. Just bring it back to room temperature before baking.
Can I make these muffins gluten-free? Absolutely! You can replace the all-purpose flour with a gluten-free flour blend. Just ensure it’s a blend designed for baking.