Sourdough Peanut Butter Banana Chocolate Chip Muffins
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My Sourdough Peanut Butter Banana Chocolate Chip Muffins are fluffy, full of peanut butter flavor, and loaded with chocolate chips in every bite. These sourdough discard banana muffins are a delicious breakfast or satisfying snack made with overripe bananas, creamy peanut butter, and leftover sourdough discard.
I love sourdough muffins because they are a great way to use up starter and create tender muffins with incredible flavor. If you enjoy breakfast muffins with mix-ins, try my Sourdough Apple Cinnamon Muffins or my Sourdough Banana Muffins for two more sourdough discard recipes the whole family will love.
Quick Look: Sourdough Peanut Butter Chocolate Chip Muffins
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 12 muffins
- Calories: ~299 kcal per muffin (based on nutrition panel)
- Cook Method: Baked
- Flavor Profile: Fluffy and packed with ripe banana, creamy peanut butter, and melty chocolate chips. A winning flavor combination in every bite!
- Difficulty: Easy — One bowl, no mixer, and ready in just 30 minutes!
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Why You’ll Love This Sourdough Peanut Butter Chocolate Chip Muffins Recipe:
- Irresistible flavor combination: When you combine creamy peanut butter, ripe banana, and chocolate chips in a muffin recipe, you get a delicious muffin that tastes like a peanut butter cup for breakfast. The peanut butter flavor takes center stage, and the sourdough starter discard adds just a hint of tang that makes these peanut butter banana muffins even more special.
- Quick one-bowl recipe: This is a great recipe that comes together in a single large bowl with no stand mixer needed. Simply mash the brown bananas, stir in the wet ingredients, fold in the dry ingredients, and scoop the muffin batter into your muffin tin. For another easy sourdough muffin, try my Sourdough Pumpkin Chocolate Chip Muffins.
- Perfectly moist and fluffy: These fluffy muffins rise tall in the oven and stay super moist thanks to the mashed bananas and sour cream in the batter. They keep beautifully in an airtight container at room temperature for up to 4 days and freeze well for the next day or beyond.
Ingredients & Substitutions
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
- 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.
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!
McKenna’s Helpful Tips
- Line your muffin tin with muffin liners and fill each muffin cups all the way to the brim. This creates those tall, bakery-style large muffins with stunning muffin tops. I use the same technique for my Sourdough Blueberry Muffins.
- Use the ripest brown bananas you can find. The more spotted and brown, the sweeter your overripe bananas will be, which means less added sugar is needed. I love to freeze my overripe bananas so I always have some on hand. For another recipe that puts brown bananas to good use, try my Sourdough Hawaiian Banana Bread.
- Fold the chocolate chips into the muffin batter gently with a spatula, and top each muffin with a few extra peanut butter drizzle or additional chips before baking for a beautiful presentation. I do the same with my Sourdough Banana Bars.
- In a large bowl, combine all the wet ingredients first, then add the dry ingredients and mix until just incorporated. Be careful not to overmix, as that can lead to tough, dense muffins instead of tender muffins. I follow the same approach for my Sourdough Banana Bread.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to finish cooling. Enjoy the warm muffins right away with a smear of extra peanut butter on top. I use this same cooling method for my Blueberry Lemon Poppy Seed Sourdough Muffins.
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!
Sourdough Peanut Butter Chocolate Chip Muffins FAQs
I have not tested this muffin recipe using honey, so I am not 100% sure. It should be fine, but honey tends to be sweeter than maple syrup, so you might want to reduce the amount slightly to your preference. Since the creamy peanut butter is already sweetened, just a small amount of sweetener is all you need. For another sourdough muffins recipe with a different sweetener approach, try my Sourdough Apple Cinnamon Muffins.
This muffin batter is definitely thicker than a typical muffin batter because of the creamy peanut butter and mashed bananas. Overmixing the batter can lead to a bumpier finish on top. Next time, mix the dry ingredients into the wet ingredients until just barely combined, and use a kitchen scale to ensure accurate measurements.
Starting at a high temperature allows the muffin batter to rise quickly and set a nice dome on top, creating taller fluffy muffins. Lowering the temperature ensures the inside cooks through without overbrowning or drying out the exterior. I would not recommend baking at the same temperature for the whole duration because you will lose that iconic muffin top. I use this same two-temperature method for my Sourdough Banana Muffins.
Yes! Substitute Greek yogurt for the sour cream at a 1:1 ratio. Both add moisture and keep the sourdough banana muffins super moist for days. The texture of the muffins will be very similar either way. I use the same substitution in my Sourdough Blueberry Muffins.
Absolutely! Whole wheat flour or white whole wheat would make a delicious alternative to purpose flour in this recipe. The muffins may be slightly denser, but they will still be tender muffins with wonderful peanut butter flavor. You can also try a 50/50 blend of whole wheat and all-purpose for the best muffins. For another recipe using alternative flours, check out my Chewy Oatmeal Butterscotch Cookies.
If you tried this Sourdough Peanut Butter Chocolate Chip Muffins recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments below. Thanks for visiting!
Sourdough Peanut Butter Banana Chocolate Chip Muffins Recipe
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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
Instructions
- 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 peanut butter, eggs, maple syrup, sour cream, sourdough discard, and vanilla extract. Mix until combined. You can use active sourdough starter, just be sure to use the same amount in grams.260 grams bananas, mashed, 140 grams creamy peanut butter, 2 eggs, 75 grams maple syrup, 75 grams sour cream, 120 grams sourdough discard, 4 grams vanilla extract
- To the wet ingredients, pour in flour, baking powder, baking soda, cinnamon (if desired), and salt. Mix with a Danish dough whisk until the dry ingredients are just incorporated. Be careful not to over mix, otherwise that can lead to tough muffins.280 grams all-purpose flour, 6 grams baking powder, 3 grams baking soda, 1 gram cinnamon, 1 gram salt
- Lastly, fold in chocolate chips with a spatula. I like using mini chocolate chips!180 grams chocolate chips
- Long-ferment: If desired, cover the muffin batter and store in the fridge overnight to long ferment. Remove from the fridge and allow the batter to come to room temperature. Bake as normal.
- 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 10-15 minutes more, or until a toothpick comes out clean.Baking the muffins at a higher temperature for the first 5 minutes help them to rise and get those beautiful muffins tops.
- 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!
Absolutely amazing muffins! I loved the idea of starting the bake higher and reducing the temp later to get that classic muffin top. They came out awesome! The only tweak I’d make is adding roasted nuts. This would send them over the top!
Isn’t that such a game-changer? So glad you enjoyed that tip! Thank you so much for the kind review!
I want to thank you for this wonderful recipe. I made these today. Excellent muffins. The only change I made was, I doubled the recipe, got 27 big muffins. Added flax seeds and soaked chi seeds, a little extra sourdough discard, some miniature chocolate chips also a big raspberry on top of each one.
YUM, YUM.
I’m so happy you enjoyed the muffins! Thank you for sharing your variations and for taking the time to leave such a sweet review.
Super easy! I sprinkled brown sugar on top before baking and that turned out great! Thank you for sharing this
These were amazing, thank you!! I doubled the batch and had to substitute the sour cream for Greek yogurt. I also added ground flax seed and raspberries and they still turned out so good! Thanks again for sharing!
Yay! I’m so glad they turned out well, even with your substitutions and additions. Greek yogurt, flax, and raspberries all sound amazing in these muffins. So happy you enjoyed them!
Can I leave out the maple syrup or replace with honey instead? Trying to lower sugar intake or any added extra sugars that are not needed
Hi Kam! I haven’t tested this muffin recipe using honey, so I’m not 100% sure. It should be fine, but honey tends to be sweeter than maple syrup so you might want to adjust to your preference. If you give it a go, please let me know how it goes!
Hi! I just made these and mine didn’t turn out as smooth on top as your looks. Mine are more bumpy… thick batter, not really runny. Did I do something wrong? I measured everything with a scale. Thanks!
Hi Caitlin! This muffin definitely has a thicker batter. Over mixing the batter could lead to a more bumpy finish. I hope they still tasted delicious!
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.
Ohhh myyyy goodness! I made these with active starter. Delish! Thanks for sharing.
So glad you loved them!
Can Greek Yogurt be subbed for the Sour Cream?
Yes, substitute 1:1!
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!