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Peanut Butter Chocolate Chip Muffins

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.
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Prep Time 8 hours
Cook Time 15 minutes
Servings 12

Ingredients
  

Mix together before fermentation

  • 2 Cups all-purpose flour
  • 1/2 Cup Honey
  • 1 Cup active sourdough starter
  • 1 1/2 Tsp Vanilla extract
  • 4 Tbsp Melted butter (1/2 stick)
  • 3 to 4 Very ripe bananas

Add the rest of the ingredients after fermentation

  • 1/2 Cup Peanut Butter
  • 1/2 Tsp Salt
  • 1 Tsp Baking powder
  • 1/2 Tsp Baking soda
  • 2 Eggs
  • 3/4 to 1 Cup Dark chocolate chips

Instructions
 

  • 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. 
  • 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.