Eggless Buckwheat Sourdough Chocolate Chip Muffins
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.
Servings: 12 muffins
Calories: 204kcal
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.
Notes
- Any sugar you prefer can be used in place of the maple sugar
- Full fat milk can be used instead of yogurt
- Store in the refrigerator for up to one week
- Any sourdough starter will work in this recipe
Nutrition
Calories: 204kcal | Carbohydrates: 22g | Protein: 2g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 2mg | Sodium: 111mg | Fiber: 2g | Calcium: 48mg | Iron: 1mg