These sourdough chocolate muffins are a healthier take on your average muffin. They are dairy free and made with oat milk, einkorn flour, and coconut sugar. They are easy to make and so delicious!
I don’t know about you but my kids seem to have a sugar radar. Wherever they go, if there is sugar, they will find it! As soon as they were old enough to eat solid food, I tried hard to feed them a diet as healthy as possible. This included watching their sugar intake.
My mom knew how important it was to me so she would often try to do the same when my kids would visit. One way she did that was to offer them homemade muffins as a special treat instead of cookies because in general they tend to have much less sugar.
One of my kids’ favorite muffins to eat at grandma’s house were her chocolate muffins.
I recently discovered my mom’s favorite chocolate muffin recipe and did some experimenting with a few of the ingredients to make them even better for us.
The result is delicious, chocolaty muffins that are great for an indulgent breakfast, a snack, or even a dessert. I hope your kids enjoy them as much as mine do!
Tips For Making Sourdough Chocolate Muffins
- You can substitute the oat milk for regular milk, or almond milk.
- I like using coconut sugar because of its lower glycemic index compared to regular table sugar. If you don’t have it, you can substitute regular table sugar since the ratio is 1 to 1 when substituting between the two.
- Your eggs, milk, and sourdough should be at room temperature before mixing so that the coconut oil doesn’t harden.
- Try using silicone liners. There are a few benefits to using them. You don’t lose half of the muffin because it stuck to the paper cupcake liner, you don’t have to use extra oil on the pan, and the muffins come out of the silicone liners very easily.
- Create a double or even triple a batch and freeze some for later. My kids have been doing remote learning all year and I am always looking for quick and healthy breakfast ideas and snacks. It’s so easy to heat one up and give them some fruit on the side for a quick breakfast or snack.
- These muffins are extra delicious straight out of the oven or when they are heated just a little bit and the chocolate chips start to melt.
Helpful Kitchen Items That You May Need
Ingredients
- 1/2 cup sourdough starter
- 1 cup einkorn flour
- 1 tbsp. baking powder
- Pinch of salt
- 1/2 cup cacao powder
- 1/3 cup coconut sugar
- 2 eggs
- 3/4 cup oat milk
- 1/4 cup melted coconut oil
- 1/2 cup apple sauce
- 1 cup dark chocolate chips
How To Make Sourdough Chocolate Muffins
Preheat your oven to 400 degrees. Line a 12 cup muffin tin with silicone or paper liners. If you don’t have liners, coat the muffin tin with melted coconut oil.
Mix the einkorn flour, baking powder, salt, and cacao powder in a large bowl.
Add the sourdough starter, sugar, eggs, oat milk, apple sauce, and melted coconut oil. Mix all ingredients until combined, but don’t over mix.
Fold in the chocolate chips.
Fill the muffin tins almost completely full.
Bake 18-20 minutes. Check for doneness by inserting a toothpick into the muffins.
Let the muffins cool before serving.
How To Store Your Chocolate Muffins
Sourdough chocolate muffins should be stored in an airtight container in the fridge. They can be stored in the fridge for up to five days.
Sourdough Chocolate Muffins
Ingredients
Method
- Preheat your oven to 400 degrees. Line a 12 cup muffin tin with silicone or paper liners. If you don’t have liners, coat the muffin tin with melted coconut oil.
- Mix the einkorn flour, baking powder, salt, and cacao powder in a large bowl.
- Add the sourdough starter, sugar, eggs, oat milk, apple sauce, and melted coconut oil. Mix all ingredients until combined, but don’t over mix.
- Fold in the chocolate chips.
- Fill the muffin tins almost completely full.
- Bake 18-20 minutes. Check for doneness by inserting a toothpick into the muffin.
- Let the muffins cool before serving.
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