Sourdough Peanut Butter Banana Chocolate Chip Muffins Recipe

Sourdough Peanut Butter Banana Chocolate Chip Muffins with peanut butter drizzle

Sourdough Peanut Butter Banana Chocolate Chip Muffins Recipe

Yield: muffins

Prep Time: 10

Cook Time: 20

Total Time: 30

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.

4.53 from 34 votes

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Equipment

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!

Notes

This recipe card was updated on March 2nd, 2026.

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.

Nutrition

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