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Do you make new year resolutions? I try every year, and although I often fail, the few years I’ve succeeded, I’ve felt so accomplished. Like the year that I vowed to put away every load of laundry when it finished drying,  and I did it! This was a big deal for me. Laundry often ends up in a pile until I wear it again. This year, I’m keeping my goals simple, exercise every day, and eat less sugar. For the month of January,  my goal is to prepare foods with no added refined sugar. I hope you’ll join me with some of these no added sugar recipes that I’ll be adding here this month. Including this sourdough peanut butter chocolate chip muffin.  The perfect slightly less sweet treat.

Sourdough Peanut Butter Chocolate Chip Muffin Ingredients

The night before or 6 to 8 hours before baking mix together the following ingredients:

• 2 cups of all-purpose flour
• 1/2 cup of honey
• 3 to 4 very ripe bananas depending on size (the more ripe your bananas, the sweeter the muffins will be)
• 4 tbsp (1/2 stick) melted butter
• 1 1/2 tsp of vanilla
• 1 cup of active sourdough starter

After about 6 to 8 hours of fermentation,  add the rest of the ingredients.

• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 eggs
• 1/2 cup of peanut butter
• 3/4 cup to 1 cup of dark chocolate chips (you can get an Hu chocolate chip made with coconut sugar)

Peanut Butter Chocolate Chip Muffin Recipe

Start mixing the first set of ingredients either the night before and bake the next morning (this is what I usually do) or start 6 to 8 before you plan on baking the muffins.  Oftentimes, I will mix the batter right before I go to bed, around 10. Then, mix the rest of the ingredients around 7 am and bake.

Combine 2 cups of flour, 1/2 cup of honey, 1/2 stick of melted butter, 1 1/2 tsp of vanilla, 3 to 4 very ripe bananas,  and 1 cup of active sourdough starter. 

Active sourdough starter means you have fed it recently, and it has big active bubbles rising to the surface.  Check out my post here for a guide on how to care for your sourdough starter. 

Cover the muffin batter while fermenting and leave it on the counter. 

The next morning or 6 to 8 hours later, preheat the oven to 350F, then add the rest of the ingredients.  Add and mix 2 eggs, 1/2 cup of peanut butter,  1/2 tsp of salt , 1 tsp baking powder, 1/2 baking soda, and chocolate chips.

Using a muffin tin and paper muffin baking cups, fill each muffin cup almost to the top.

Bake for 15 to 20 minutes or until a toothpick comes out clean.

After baking,  remove the muffins from the tin and place on a cooling rack.

This recipe yields 12 to 14 muffins depending on the size of the muffin.

Thanks for joining me for while I made a family favorite muffin. I’d love to hear about your New Year’s resolutions. For more homemade family inspiration and recipes follow along @homesteadonlakeside.

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