Peanut butter, banana, and chocolate, is there any better combination? Sourdough Peanut Butter Banana Chocolate Chip Muffins are fluffy, full of delicious flavor, and made with sourdough discard.
Sourdough Peanut Butter Banana Chocolate Chip Muffins – are you already drooling?!
These fluffy delights boast a delicious combination of peanut butter, banana, and rich chocolate chips, making them the best morning or afternoon treat.
Crafted with sourdough discard, they offer an easy yet irresistible way to enjoy your favorite flavors.
I love sourdough muffins, like Sourdough Apple Cinnamon Muffins, Sourdough Pumpkin Chocolate Chip Muffins, or Sourdough Blueberry Lemon Poppy Seed Muffins, because they are a delicious breakfast or a satisfying snack! These large, fluffy muffins are no exception! Sourdough Peanut Butter Banana Chocolate Chip Muffins embody the perfect balance of sweetness and nuttiness.
Treat yourself to the ultimate in breakfast muffins, where peanut butter flavor takes center stage, making each bite a moment of pure bliss!
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Why You’ll Love This Recipe:
Flavor
I mean, when you hear that this recipe has peanut butter, banana, chocolate, and sourdough in it, you know it’s going to be a great recipe. The flavor combination creates such a delicious muffin, it tastes like a dessert! They make for a delicious breakfast or grab-and-go snack.
Texture
These peanut butter banana muffins are some of the most tender muffins you’ll ever eat! They rise tall in the oven and stay super moist and fluffy, everything you want from a muffin recipe.
One-Bowl Recipe
No need to dirty extra dishes! This super easy recipe can be prepared all in one bowl. It’s quick, efficient, and delicious! The best kind of recipe.
Ingredients
Bananas – This is the perfect recipe for all of your overripe bananas. The more brown, the better, and sweeter the muffins will be! I love to freeze my brown bananas for recipes like this!
Peanut Butter – I used creamy peanut butter for this recipe, but you can substitute it with an alternative nut butter.
Eggs – To bring moisture and structure to the sourdough banana muffins.
Sourdough Starter – Leftover sourdough discard or active sourdough starter can be used for this recipe.
Sour Cream – Adding sour cream to the muffin batter keeps them super moist for days. This can also be substituted with Greek yogurt.
Maple Syrup – Since the peanut butter is already sweetened, just a touch of maple syrup is all the sweetness you need.
Vanilla Extract – For the best flavor, I suggest using vanilla extract over imitation.
Flour – I used all-purpose flour when making these peanut butter muffins, but you can also substitute it with white whole wheat or regular whole wheat flour.
Leaveners – Since this is a no-wait recipe, baking powder and baking soda will help to give these muffins a lift. Be sure to check that both are not expired!
Cinnamon – I love the flavor of cinnamon and banana in this muffin recipe, but if you prefer, this can be omitted.
Salt – Any unrefined salt will do, but my favorite is Redmond’s unrefined salt for some extra minerals!
Chocolate Chips – Who doesn’t love peanut butter and chocolate with banana? It’s like a peanut butter cup muffin! So good. I used mini chocolate chips, but regular milk chocolate or dark chocolate chips would be equally delicious.
Supplies
Muffin Tin
Muffin Liners
Wire Rack
How to Make Sourdough Peanut Butter Banana Chocolate Chip Muffins
Preheat the oven to 425 degrees F. Either grease or line a muffin tin with muffin liners. Set aside.
In a large bowl, mash brown bananas with a masher or a fork. To the mashed bananas, add the peanut butter, eggs, maple syrup, sour cream, sourdough starter discard, and vanilla extract. Mix until combined.
To the wet ingredients, pour in the flour, baking powder, baking soda, cinnamon, and salt. Mix with a Danish dough whisk until the dry ingredients are just incorporated (be careful not to overmix, otherwise that can lead to tough muffins.)
Lastly, fold in the chocolate chips with a spatula.
Fill each muffin tin to the brim with the muffin batter. When baking, the muffins will rise, creating the most stunning and iconic muffin top! 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 and continue to bake for 15 minutes, or until a toothpick comes out clean.
Keep the Sourdough Peanut Butter Banana Chocolate Chip Muffins in the muffin tin for an additional 5 minutes. Enjoy the warm muffins with extra peanut butter!
How to Serve
These Sourdough Discard Banana Muffins are phenomenal when served on their own, but they are even more decadent when served with extra, melty peanut butter! Sprinkle a little flaky sea salt and you will be in heaven.
How to Store
Store leftover Sourdough Peanut Butter Banana Chocolate Chip Muffins in an airtight container at room temperature for up to 4 days.
These muffins also freeze well! Once cool, place them into a freezer-safe bag and freeze them for future use!
FAQs:
Can I use a different type of peanut butter?
I used creamy peanut butter for this recipe, but you can substitute it for an alternative nut butter. You could even use crunchy nut butter if you are looking for more bite and texture!
Can I substitute whole wheat flour for the all-purpose flour?
Absolutely! Whole wheat or white whole wheat would make for a delicious alternative.
Happy baking!
More Sourdough Discard Recipes Like This:
Sourdough Pumpkin Chocolate Chip Muffins
Blueberry Lemon Poppy Seed Sourdough Muffins
Sourdough Apple Cinnamon Muffins
Sourdough Peanut Butter Banana Chocolate Chip Muffins
Peanut butter, banana, and chocolate, is there any better combination? Sourdough Peanut Butter Banana Chocolate Chip Muffins are fluffy, full of delicious flavor, and made with sourdough discard.
Ingredients
- 1 cup mashed bananas (about 3 medium bananas)
- 1/2 cup creamy peanut butter (140g)
- 2 eggs, room temperature
- 1/4 cup maple syrup (75g)
- 1/4 cup sour cream (75g)
- 1/2 sourdough discard (140g)
- 1 teaspoon vanilla extract (4g)
- 2 cups all-purpose flour (280g)
- 1 1/2 teaspoon baking powder (6g)
- 1/2 teaspoon baking soda (4g)
- 1/2 teaspoon cinnamon (2g)
- 1/4 teaspoon salt (1g)
- 1 cup chocolate chips
Instructions
1. Preheat the oven to 425 degrees F. Either grease or line a muffin tin with muffin liners. Set aside.
2. In a large bowl, mash 3 medium brown bananas with a masher or a fork. To the 1 c of mashed bananas, add 1/2 c peanut butter, 2 eggs, 1/4 c maple syrup, 1/4 c sour cream, 1/2 c sourdough starter discard, and 1 tsp vanilla extract. Mix until combined.
3. To the wet ingredients, pour in 2 c flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp cinnamon (if desired), and 1/4 tsp salt. Mix with a Danish dough whisk until the dry ingredients are just incorporated (be careful not to overmix, otherwise that can lead to tough muffins.)
4. Lastly, fold in 1 c chocolate chips with a spatula.
5. Fill each muffin tin to the brim with the muffin batter. When baking, the muffins will rise, creating the most stunning and iconic muffin top! Top each muffin with extra chocolate chips, if desired.
6. Bake the muffins at 425 degrees F for 5 minutes, then reduce the temperature to 350 degrees and continue to bake for 15 minutes, or until a toothpick comes out clean.
7. Keep the Sourdough Peanut Butter Banana Chocolate Chip Muffins in the muffin tin for an additional 5 minutes. Enjoy the warm muffins with extra peanut butter!
Notes
How to Serve
These Sourdough Discard Banana Muffins are phenomenal when served on their own, but they are even more decadent when served with extra, melty peanut butter! Sprinkle a little flaky sea salt and you will be in heaven.
How to Store
Store leftover Sourdough Peanut Butter Banana Chocolate Chip Muffins in an airtight container at room temperature for up to 4 days.
These muffins also freeze well! Once cool, place them into a freezer-safe bag and freeze them for future use!
FAQs:
Can I use a different type of peanut butter?
I used creamy peanut butter for this recipe, but you can substitute it for an alternative nut butter. You could even use crunchy nut butter if you are looking for more bite!
Can I substitute whole wheat flour for the all-purpose flour?
Absolutely! Whole wheat or white whole wheat would make for a delicious alternative.
Just finished making these muffins. I had a little extra starter and these sounded delicious. They did not disappoint. My husband and I ate them plain, and they were so good. I’ll try another one tomorrow with peanut butter on it. Very easy to make. Highly recommend. 😋
I’m thrilled to hear that you both enjoyed these muffins! We couldn’t get enough of them. Thank you for sharing!
Can Greek Yogurt be subbed for the Sour Cream?
Yes, substitute 1:1!
Ohhh myyyy goodness! I made these with active starter. Delish! Thanks for sharing.
So glad you loved them!
Hi there! Plan to make these but had a question about the oven temps and how you recommend going from 425F for 5min then reducing the temp to 350F for the remainder of the bake time. Just curious if they could be baked at the same temp for the whole duration? Or is there some magic that happens in the first 5min at the higher temp? thanks!
Hello! When baking muffins, starting at a high temperature and then lowering it allows the batter to rise quickly and set a nice dome on top, creating a taller muffin. Lowering the temperature ensures the inside cooks through without over browning or drying out the exterior.