Sourdough Discard Chocolate Chip Muffins
These Sourdough Discard Chocolate Chip Muffins are so delicious and moist! They're the perfect sweet and savory blend! Gluten free, dairy free, vegan, refined sugar free.
Ingredients
- 1 cup gluten free sourdough starter if not GF use regular sourdough starter
- 1 cup dairy free milk
- ½ cup vegan butter melted or avocado oil
- 1 ½ cups gluten free flour blend
- ¼ cup ground flaxseed
- 1 flax egg 1 tbs ground flaxseed + 3 tb water mixed
- ⅓ cup maple syrup or honey
- 1 tsp vanilla extract
- 1 tsp baking soda
- ¼ tsp salt
- ½ cup chocolate chips
Optional toppings
- ¼ cup chocolate chips
- ¼ cup sliced fruit
- ¼ cup shredded coconut
- ¼ cup ground flaxseed
Instructions
- Preheat oven to 400°
- Grease or line a 12 cup muffin pan.
- In a medium sized bowl add the sourdough starter discard, flax egg, maple syrup or honey, vanilla extract, melted butter, and milk. Mix to combine.
- In another medium sized bowl mix flour, ground flaxseed, salt, and baking soda.
- Add dry ingredients into wet ingredients. Do not overmix. Then stir in chocolate chips. Scoop into muffin pan and top with desired toppings or leave plain.
- Bake for 15-22 minutes. Ovens will vary.