Sourdough Chocolate Muffin Recipe
Sourdough Chocolate Muffin Recipe makes breakfast feel rebellious, because chocolate before noon counts as emotional balance today.
You stir sourdough discard, cocoa, and plant-based ingredients, creating fluffy muffins that smell suspiciously like happiness baking.
Sourdough Chocolate Muffin Recipe
This Sourdough Chocolate Muffin Recipe combines sourdough discard, cocoa powder, and plant-based ingredients to create soft vegan muffins.
Ingredients
Method
- Preheat oven to 350°F.
- Add sourdough discard and plant milk to mixing bowl.
- Whisk maple syrup, coconut oil, and vanilla extract into mixture.
- Add flour, cocoa powder, baking soda, and salt.
- Mix until smooth batter forms.
- Fold chocolate chips into batter.
- Line muffin tin with liners.
- Fill muffin cups ¾ full with batter.
- Bake 18 minutes until tops set.
- Cool muffins before serving.
Notes
Nutritional values (per serving)
Calories: 220Total Fat: 9g
Saturated Fat: 6g
Carbohydrates: 32g
Fiber: 3g
Protein: 4g
Vitamins and minerals (per serving)
Iron: 12%Magnesium: 10%
Phosphorus: 8%
Potassium: 6%
Copper: 10%
Additional notes / tips
- Use dark cocoa powder for richer flavor.
- Add walnuts for texture.
- Sprinkle chocolate chips on top before baking.
- Let muffins cool fully before storing.
- Add espresso powder for deeper chocolate taste.
