Sourdough Muffins
Cuisine: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12 muffins
 
Ingredients
  • ½ cup sourdough starter discard*
  • 1 egg
  • ½ cup almond milk
  • ½ cup plain, full-fat Greek yogurt
  • ¼ cup oil
  • 1 tsp. vanilla extract
  • 1¾ cups whole wheat flour
  • ½ cup coconut sugar (you can also use granulated sugar if they don't need to be naturally sweetened)
  • 1½ tsp. baking powder
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • ½ tsp. cinnamon
  • ½ cup rolled oats
  • ¾ cup chocolate chips
Instructions
  1. Preheat oven to 350 degrees Fahrenheit. Spray a muffin tin with nonstick cooking spray and set aside.
  2. In a large bowl, whisk together sourdough starter, egg, almond milk, yogurt, oil, and vanilla.
  3. In a small bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and rolled oats.
  4. Add dry ingredients to wet ingredients and mix until just combined. Fold in chocolate chips.
  5. Evenly divide batter in prepared muffin pan.
  6. Bake for 20-25 minutes until a toothpick inserted into the center comes out clean. Let cool in pan for a few minutes, then transfer to a wire rack to cool completely.
  7. Enjoy!
Notes
*I feed my starter with equal portions of flour and water (100% hydration). If you use a different feeding amount you may have different results.
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/sourdough-muffins/