Feastical

Your New Favorite Muffin Just Walked Into the Kitchen

Hey there, friend! Beau here, welcoming you back to my cozy corner of the internet, Feastical. Let’s talk about two kitchen staples that seem to multiply when we’re not looking: overripe bananas and sourdough discard. One day, you’ve got a perfectly yellow bunch. Blink twice, and they’re staring back at you with freckled, almost-black skins, practically begging to be baked. And that sourdough starter you’re so lovingly tending? Its “discard” half is a golden opportunity waiting in a jar, not waste!

What if I told you we could solve both of those “problems” in one fell swoop, and end up with the most fantastically moist, tangy-sweet, and downright irresistible muffin you’ve ever sunk your teeth into? Enter my Sourdough Peanut Butter Banana Chocolate Chip Muffins. This isn’t just a recipe; it’s a kitchen miracle. The sourdough discard brings a subtle tang and incredible tenderness, the bananas ensure every bite is impossibly soft, the peanut butter adds a rich, savory depth, and the chocolate chips… well, they’re the joyful confetti that makes it a celebration.

Whether you’re packing lunchboxes, needing a quick breakfast on-the-go, or just craving a comforting snack with your afternoon coffee, these muffins are your answer. They’re simple, soulful, and proof that the best foods often come from a happy accident and a desire not to let good stuff go to waste. So, tie on your apron, grab that bowl of spotty bananas, and let’s make your kitchen smell like a warm, delicious hug.

The Muffin That Started It All

My love for banana muffins is deeply rooted, and it all traces back to my Grandma Lou’s sun-drenched kitchen. She wasn’t a fancy baker, but she was a practical one. Wasting food was a cardinal sin. Every Saturday morning, if there were browned bananas on the counter, you knew what was coming: her famous, humble banana muffins. The smell of cinnamon and toasting walnuts would weave through the house, a siren’s call that no kid could resist.

I’d perch on a stool, “helping” by mashing bananas into a gooey pulp with a fork, feeling so important. She never measured exactly, and she certainly didn’t have sourdough starter bubbling on her counter. But the spirit is the same. Her recipe was about comfort, resourcefulness, and sharing something warm from the oven. My version is a tip of the hat to her—just with a few twists (hello, peanut butter and sourdough!) that make it uniquely mine. Every time I bake these, I’m seven years old again, waiting for that first steamy, buttery bite. It’s nostalgia, baked into a perfect, portable package.

Gathering Your Flavor Crew

Here’s the beautiful cast of characters that’s going to make magic happen. I’ve tossed in my chefy insights and swaps so you can bake with confidence, no matter what’s in your pantry.

• 1 cup mashed ripe bananas (about 2–3 bananas): The spottier, the better! Black bananas are sugar bombs of moisture and flavor. Chef’s Tip: Don’t have quite enough? You can top up the cup with unsweetened applesauce or even pumpkin puree.
• ½ cup sourdough discard (unfed): This is your secret weapon for tender texture and that lovely, subtle tang. Straight from the fridge is fine! Chef’s Swap: No starter? Replace with ½ cup plain yogurt or buttermilk mixed with ¼ cup flour.
• ½ cup peanut butter (creamy or crunchy): Adds protein, richness, and that classic flavor partnership with banana and chocolate. Use natural, but stir it well first! Chef’s Swap: Any nut or seed butter works. Almond butter or sunflower seed butter are fantastic.
• ⅓ cup honey or maple syrup: Our natural sweetener. Honey gives a floral note, maple syrup a deeper, caramel vibe. Chef’s Insight: Using a liquid sweetener keeps these muffins super moist.
• ¼ cup oil (vegetable or coconut): The fat we need for that perfect crumb. Melted coconut oil adds a lovely fragrance. A neutral oil like avocado or light olive oil works too.
• 1 egg: The binder that brings the party together. Let it sit out for 10 minutes to come to room temp for better mixing.
• 1 tsp vanilla extract: The flavor enhancer. Don’t skip it! It rounds out all the other notes.
• 1 cup all-purpose flour: The trusty foundation. Chef’s Swap: For whole wheat, use ½ cup all-purpose and ½ cup whole wheat pastry flour to keep them light.
• ½ tsp baking soda & ½ tsp baking powder: Our dynamic leavening duo. The soda reacts with the acidic bananas and sourdough for lift. Check they’re fresh!
• ½ tsp cinnamon (optional): My “secret” ingredient. It whispers warmth in the background and makes everything cozier.
• ¼ tsp salt: Crucial for balancing sweetness and making flavors pop.
• ½ cup chocolate chips (plus more for topping): The non-negotiable confetti! I use semi-sweet, but dark or milk work too. Tossing them in a pinch of flour helps prevent sinking.

Let’s Get Baking: Your Step-by-Step Roadmap

Follow these simple steps, and you’re guaranteed muffin success. I’m chatting you through each one with my favorite kitchen hacks!

Step 1: Preheat & Prep. Fire up your oven to 350°F (175°C). This gives it time to reach a steady, even heat. Line your muffin tin with paper liners or give the cups a generous spritz of non-stick spray. My Hack: If you use liners, give them a tiny spray too. It ensures the muffins pop right out without taking any delicious crumb with them.

Step 2: The Wet Team Mix-Up. In a large bowl, combine your mashed bananas, sourdough discard, peanut butter, honey/maple, oil, egg, and vanilla. Grab a sturdy whisk or a spatula and mix until it’s mostly smooth and wonderfully gloppy. A few tiny banana lumps are A-OK—they promise little pockets of intense banana flavor! My Tip: If your peanut butter and honey are stubbornly thick, a quick 20-second zap in the microwave makes them much easier to blend in.

Step 3: The Dry Team Whisk. In a separate, medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. This isn’t just mixing; you’re aerating the flour and ensuring the leaveners are evenly distributed, which is key for an even rise. No one wants a baking soda pocket!

Step 4: The Gentle Merge. This is the most important step! Pour the dry ingredients into the wet. Using your spatula, fold them together. Use a gentle, sweeping motion from the bottom of the bowl up and over. Stop when you no longer see streaks of flour. The batter will be thick and a bit lumpy. DO NOT OVERMIX. Overmixing develops gluten and leads to tough, dense muffins. We want tender, fluffy clouds!

Step 5: Chocolate Chip Celebration. Now, gently fold in your ½ cup of chocolate chips. Reserve a small handful for the tops.

Step 6: Portion & Top. Divide the batter evenly among the 12 muffin cups. I use a large cookie scoop for less mess and perfect portions. They should be about ¾ full. Sprinkle the reserved chocolate chips over the tops—this makes them look professionally pretty.

Step 7: Bake to Golden Perfection. Slide the tin into your preheated oven. Bake for 18-22 minutes. Start checking at 18 minutes—ovens vary! They’re done when the tops are springy to a light touch and a toothpick inserted into the center comes out clean (melted chocolate doesn’t count!).

Step 8: The Cool Down. Let the muffins cool in the tin for 5 minutes. This allows them to set. Then, carefully transfer them to a wire rack to cool completely… or, you know, grab one immediately and enjoy the warm, melty chocolate bliss. I won’t judge.

How to Serve These Beauties

These muffins are superstars all on their own, but a little presentation goes a long way! For a simple breakfast, just grab and go with a piece of fruit. Feeling fancy? Slice one warm muffin in half, toast it lightly in a pan or toaster oven until the edges are crisp and the chocolate gets melty again, and slather with a little extra peanut butter or a pat of salted butter. Oh my goodness, it’s next-level.

For a brunch spread, pile them high on a rustic wooden board or in a cheerful basket lined with a tea towel. They pair perfectly with a cup of strong coffee, a cold glass of milk, or a frothy latte. And for the kiddos (or the kid in you), crumbling one over a bowl of vanilla yogurt makes for an epic parfait. However you serve them, do it with a smile—it’s the best secret ingredient.

Make It Your Own: Delicious Twists & Swaps

The beauty of this recipe is its flexibility. Play around and make it suit your taste!

• The Triple Berry Blast: Replace the chocolate chips with a mix of fresh or frozen blueberries, raspberries, and chopped strawberries. The tang from the sourdough and berries is a match made in heaven.
• Elvis Special: Add 3-4 strips of cooked, crumbled bacon to the batter. Sweet, salty, peanut buttery perfection. Trust me on this one.
• Gluten-Free & Grand: Swap the all-purpose flour for a 1:1 gluten-free baking blend. Ensure your baking powder is GF, and you’re all set for a tender, celiac-friendly treat.
• Nutty Crunch Delight: Use crunchy peanut butter and fold in ¼ cup of chopped peanuts or walnuts along with the chocolate chips for an incredible texture experience.
• Double Chocolate Dream: Replace 2 tablespoons of the flour with unsweetened cocoa powder for a chocolate base, and use dark chocolate chunks. Peanut butter and chocolate times two!

A Few More Crumbs of Wisdom

This recipe has evolved more times than I can count! It started as a basic banana muffin, then one day I added a scoop of peanut butter on a whim. Later, when I jumped on the sourdough train during that “certain year we all baked,” I found myself with discard and thought, “Why not?” The first batch was so good I did a little dance right there in the kitchen. The sourdough doesn’t make them taste sour; it just makes them complex and incredibly moist. They keep for days in an airtight container, and they freeze like a dream. I often double the batch and stash half for future me—it’s the best gift. Remember, baking is about joy, not perfection. If your muffins aren’t picture-perfect but taste amazing, you’ve already won.

Your Questions, Answered

Q: My muffins turned out dense/gummy. What happened?
A: The most common culprit is overmixing the batter! Once you add the flour, mix just until combined. Also, ensure your baking soda and powder are fresh. An expired leavener won’t give you the lift you need.

Q: Can I use active, bubbly sourdough starter instead of discard?
A: Absolutely! The results will be very similar. Using a fed starter might give you a *tiny* bit more rise, but discard works flawlessly and is the point of this recipe.

Q: My chocolate chips all sank to the bottom. Help!
A: A classic muffin mystery! Next time, toss your chocolate chips in a small bowl with a teaspoon of the measured flour before folding them in. The light coating helps them “float” in the batter.

Q: How long do these stay fresh, and can I freeze them?
A: In an airtight container at room temp, they’re perfect for 2-3 days. To freeze, let them cool completely, then wrap individually in plastic wrap and pop into a freezer bag for up to 3 months. Thaw at room temp or warm in the microwave for 15 seconds.

Sourdough Peanut Butter Banana Chocolate Chip Muffins : Moist, Tangy & Irresistible!

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• Author: BeauCollier

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Description

Moist, tender, tangy, and studded with chocolate chips—perfect for breakfast, snacks, or brunch. Uses overripe bananas and sourdough discard for maximum flavor and zero waste.

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Ingredients

Scale 1x2x3x

Wet Ingredients:

• 1 cup mashed ripe bananas (2–3 bananas)

• ½ cup sourdough discard (unfed)

• ½ cup peanut butter (creamy or crunchy)

• ⅓ cup honey or maple syrup

• ¼ cup vegetable or coconut oil

• 1 large egg, room temperature

• 1 tsp vanilla extract

Dry Ingredients:

• 1 cup all-purpose flour (or ½ cup AP + ½ cup whole wheat pastry flour)

• ½ tsp baking soda

• ½ tsp baking powder

• ½ tsp cinnamon (optional)

• ¼ tsp salt

Mix-ins:

• ½ cup chocolate chips (plus extra for topping)

Chef’s Notes / Swaps:

• Substitute ½ cup sourdough discard with ½ cup yogurt or buttermilk + ¼ cup flour if needed.

• Nut or seed butter works in place of peanut butter.

• Toss chocolate chips in a teaspoon of flour to prevent sinking.

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Instructions

1. Preheat & Prep

• Preheat oven to 350°F (175°C).

• Line a 12-cup muffin tin with paper liners or lightly grease.

2. Mix Wet Ingredients

• In a large bowl, combine mashed bananas, sourdough discard, peanut butter, honey/maple, oil, egg, and vanilla.

• Mix until mostly smooth; small banana lumps are fine.

3. Mix Dry Ingredients

• In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.

4. Combine Wet & Dry

• Fold dry ingredients into wet using gentle, sweeping motions.

• Stop once no streaks of flour remain—overmixing leads to dense muffins.

5. Add Chocolate Chips

• Gently fold in ½ cup chocolate chips. Reserve some for topping.

6. Portion & Top

• Divide batter evenly among 12 muffin cups (about ¾ full).

• Sprinkle reserved chocolate chips on top.

7. Bake

• Bake 18–22 minutes, checking at 18 minutes.

• Muffins are done when tops spring back to touch and a toothpick comes out clean.

8. Cool

• Cool in the pan for 5 minutes, then transfer to a wire rack.

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Serving Suggestions

• Enjoy as-is for a quick snack or breakfast.

• Slice and toast lightly, add a smear of peanut butter or butter.

• Crumble over yogurt for a fun parfait.

Notes

• Dense/Gummy muffins: Likely overmixing—fold just until combined.

• Chocolate chips sank: Toss in a teaspoon of flour before folding in.

• Using active starter: Works well, may give slightly more rise.

• Storage: Airtight container, 2–3 days at room temp. Freeze individually for up to 3 months.

Nutritional Information (Per Muffin, Approximate)

Let’s be real—these are a treat, but they’re made with wholesome ingredients! This info is an estimate based on the standard recipe using honey, creamy peanut butter, and semi-sweet chips.

Calories: 210 | Protein: 5g | Fat: 11g | Carbohydrates: 24g | Sugar: 12g | Fiber: 2g

Remember, the peanut butter provides healthy fats and protein, the bananas offer potassium and fiber, and using sourdough discard can help increase nutrient bioavailability. It’s a satisfying snack that gives you real energy!

Final Thoughts: Bake, Share, Enjoy

And there you have it, my friend—the full story behind my beloved Sourdough Peanut Butter Banana Chocolate Chip Muffins. This recipe is more than just a list of ingredients; it’s an invitation to play in the kitchen, to not let good food go to waste, and to create a little moment of comfort for yourself or someone you love.

I hope you bake a batch and that your kitchen fills with that incredible, warm, sugary-banana scent. I hope you get that first bite of soft muffin, melty chocolate, and rich peanut butter. And most of all, I hope you share them. Wrap a couple up for a neighbor, tuck one into a lunchbox, or just enjoy one with your feet up, knowing you made something truly wonderful from simple, beautiful ingredients.

Thanks for baking with me today. Until next time, keep it simple, soulful, and always satisfying.

– Beau