Ingredients
Wet Ingredients
- 260 grams bananas, mashed (about 3 medium bananas) Make sure the bananas are very ripe for the best flavor.
- 140 grams creamy peanut butter
- 2 eggs eggs (room temperature)
- 75 grams maple syrup
- 75 grams sour cream Can substitute with dairy-free yogurt for a vegan version.
- 120 grams sourdough discard Can use active sourdough starter in the same amount.
- 4 grams vanilla extract
Dry Ingredients
- 280 grams all-purpose flour Can substitute whole wheat flour for a healthier version.
- 6 grams baking powder
- 3 grams baking soda
- 1 gram cinnamon Optional; adds flavor.
- 1 gram salt
Mix-ins
- 180 grams chocolate chips Mini chocolate chips work well for a different touch.
Method
Preparation
- Preheat the oven to 425°F (220°C) and grease or line a muffin tin with muffin liners.
- In a large bowl, mash the ripe bananas using a masher or fork.
- Add the peanut butter, eggs, maple syrup, sour cream, sourdough discard, and vanilla extract to the mashed bananas. Mix until combined.
Mixing
- Pour in the flour, baking powder, baking soda, cinnamon, and salt. Mix gently until just combined, being careful not to overmix.
- Fold in the chocolate chips gently with a spatula.
Baking
- Fill each muffin tin to the brim with batter, optionally topping with extra chocolate chips.
- Bake at 425°F for 5 minutes, then reduce temperature to 350°F (175°C) and bake for another 10-15 minutes until a toothpick comes out clean.
- Let the muffins sit in the tin for 5 minutes before removing to cool.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 30gProtein: 5gFat: 8gSaturated Fat: 2gSodium: 200mgFiber: 2gSugar: 10g
Notes
These muffins can be stored in an airtight container for up to three days at room temperature, or frozen for up to three months. Thaw at room temperature before enjoying.
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