Start your day off right with these chocolate peanut butter sourdough muffins. They taste super indulgent, but are healthier than a lot of other muffin options. These babies whip up in a snap and help use up some sourdough starter discard. You should make some and see your yourself!
Preheat oven to 400°F and grease a 12 well muffin tin.
In a large bowl, stir together oatmeal, milk, yogurt, sourdough starter and sugar. Let sit for 10 minutes if possible, if you are in a hurry you can go ahead and proceed.
Stir in oil, egg and peanut butter.
In a second bowl, stir together flour, cocoa powder, whole wheat flour, baking powder, baking soda and salt.
Stir dry ingredients into wet ingredients until combined. Fold in peanut butter chips.
You can refrigerate the batter overnight or go ahead and bake.
Scoop batter into greased muffin tins and bake for 20-25 minutes.
Cool for 5-10 minutes in the muffin tin and then remove to a cooling rack to cool completely. Store in an airtight container at room temperature for a few days or freeze until ready to eat.
Notes
This recipe is very forgiving and can easily be adapted. You can use unfed sourdough starter straight from the fridge or sourdough discard. Use old fashioned or instant oats. You can use some whole wheat flour like I did, or use only all purpose if that is what you have. They are good no matter what!