Vanilla Bean Sourdough Matcha Mini Muffins
Matcha Sourdough Mini Muffins
Jamie Perez
8
15 minutes
14 -
Try these easy, fluffy Sourdough Matcha Muffins using sourdough discard, matcha powder, and real vanilla bean. A fun, bite-sized breakfast recipe that’s perfect for using active starter or discard (usually what I use) and adding a nutritious boost to your morning.
Ingredients
1 ¾ cup all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
2 Tbsp culinary matcha powder
⅓ cup melted coconut oil
¾ cup pure maple syrup
2 room temperature eggs
1 cup full fat greek yogurt
1 Tbsp vanilla bean paste
½ cup sourdough discard
Directions
preheat oven to 400 degrees
mist your mini muffin pan with olive oil
In a mixing bowl, combine the dry ingredients: all-purpose flour, baking powder, baking soda, salt, and culinary matcha powder.
In a separate bowl, mix together the wet ingredients: melted coconut oil, pure maple syrup, eggs, Greek yogurt, vanilla bean paste, and sourdough discard.
Slowly add the dry ingredients to the wet ingredients, being careful not to over mix. Allow your dough to rest for about 15 to 20 minutes.
Using a mini muffin pan, scoop the batter into each cup, filling them about 3/4 full.
Bake in the preheated oven for 14-16 minutes, or until the muffins are slightly golden brown and cooked through. Once the muffins are done baking, allow them to cool slightly before removing them from the muffin tin. Now enjoy your creation!!
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