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  • 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


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.

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