Name: Sourdough Peanut Butter Banana Chocolate Chip Muffins : Moist, Tangy & Irresistible!
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; 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; ½ cup chocolate chips (plus extra for topping); 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.

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.

Ingredients

Scale

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.

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.

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.