Name: Eggless Buckwheat Sourdough Chocolate Chip Muffins
Prep time: 5 min
Cook time: 20 min
Ingredients: 100 g sourdough discard; 225 g plain yogurt; 75 g avocado oil; 1 tsp vanilla extract; 100 g maple sugar; 100 g buckwheat flour; 1/4 tsp baking powder; 1/4 tsp baking soda; 2 g salt; 128 g chocolate chips

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These buckwheat chocolate chip muffins are the perfect solution for anyone looking for a delicious egg-free breakfast or snack option. They are rich with chocolaty goodness with the added benefits of sourdough as well. I was very surprised by how delicious these muffins were the first time I tried them. They are a hit with my ten year old daughter as well!

When making these muffins, you can use whatever sourdough discard you have. Gluten-free, grain-free, or even traditional wheat starter all work in this recipe. I will say the Buckwheat flour is a must though. I have tried this with a few different flours and they did not work out as well. Buckwheat is very absorbent, so my guess is that is why it works so well without eggs. It is also important to not switch out the yogurt for milk because the thickness of the yogurt also helps to replace the eggs.

I really like using maple sugar in sweet recipes because it is completely natural and unrefined. However, I know it can be pretty expensive and that doesn’t work for everyone. So, it really doesn’t matter what sugar goes into these muffins, just use what you like.

This recipe is so great because you just mix it all up in one bowl, then add to your muffin pan and bake. It’s so quick and easy! My preference is to make these ahead of time and place the bowl in the refrigerator. Then in the morning, you can just pull them out, scoop into your muffin pan, and bake. Letting the batter sit in the fridge also gives the sourdough time to ferment the flour and provides extra flavor. This is definitely an optional step though.

How to Make These Eggless Muffins

When you are ready to make these muffins, grab your kitchen scale and a medium sized mixing bowl. Then add the sourdough discard (active works too!), yogurt, avocado oil, vanilla extract, and sugar. Whisk everything together and then add the buckwheat flour, baking powder, baking soda, and salt. Use a rubber spatula or wooden spoon to stir until no dry flour remains in the bowl. Add the chocolate chips and stir them in until fully incorporated throughout the batter.

At this point you can cover the bowl and place it in the refrigerator for up to 24 hours or you can go ahead and preheat your oven to 400 degrees F.

When you are ready to bake, use a muffin scoop to add the batter to each hole in your muffin pan. Bake them for 20 – 23 minutes. They will be lightly browned on top and they won’t rise very much. Let the muffins cool in the pan for 5 – 10 minutes before removing and transferring to a cooling rack. I store these in a bread bag in the refrigerator for up to one week.

I hope you enjoy this recipe! Let me know if you have any questions by leaving a comment below.

chocolate chip muffins in liners on a cooling rack

Eggless Buckwheat Sourdough Chocolate Chip Muffins

Laura

These delicious chocolate chip muffins are made without eggs and they are also gluten-free if you use a gf sourdough starter. They are made with buckwheat flour, yogurt, and sourdough discard. These muffins are easy to make as everything is mixed in one bowl and baked in just 20 minutes.

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Prep Time 5

Cook Time 20

Course Breakfast, Snack

Cuisine American

Servings muffins

Calories 204 kcal

Equipment

1 12 cup muffin pan
1 Muffin Scoop

Ingredients

100 g sourdough discard
225 g plain yogurt
75 g avocado oil
1 tsp vanilla extract
100 g maple sugar
100 g buckwheat flour
1/4 tsp baking powder
1/4 tsp baking soda
2 g salt
128 g chocolate chips

Instructions

Preheat your oven to 400℉ and line a 12 cup muffin pan with parchment baking cups.
Add the starter, yogurt, avocado oil, vanilla extract, and maple sugar to a medium sized mixing bowl. Whisk well to combine.
100 g sourdough discard, 225 g plain yogurt, 75 g avocado oil, 1 tsp vanilla extract, 100 g maple sugar
Add the buckwheat flour, baking powder, baking soda, and salt. Combine with a rubber spatula until no dry flour remains in the bowl.
100 g buckwheat flour, 1/4 tsp baking powder, 1/4 tsp baking soda, 2 g salt
Add the chocolate chips and fold in with your rubber spatula. Optionally, you can cover and place the bowl in the fridge for up to 24 hours.
128 g chocolate chips
Use a 3.4 tablespoon muffin scoop to add the batter to the holes of the muffin pan. Place in the oven and bake for 20-25 minutes until lightly browned. Cool in the pan for 5 minutes and then transfer the muffins to a wire rack.