Vanilla Bean Sourdough Matcha Mini Muffins
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Looking for a make ahead tasty breakfast treat? Try making these Vanilla Bean Sourdough Mini Matcha Muffins! They are the perfect combination of sweet vanilla bean and matcha, with the added health benefit of sourdough. Did I mention the protein from the greek yogurt? Anyway, just make them you will love their convenient size and delicious taste. You can store them in the fridge for up to 3 days or freezer for 3 months.
What ingredients do you need?
To make these muffins, you will need the following ingredients:
Dry:
- 1 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tbsp culinary matcha powder
Wet:
- 1/3 cup melted coconut oil
- 3/4 cup pure maple syrup
- 2 room temperature eggs
- 1 cup full-fat Greek yogurt
- 1 tbsp vanilla bean paste
- 1/2 cup sourdough discard
How do you make them?
Start by preheating your oven to 400 degrees. I like using a silicone mini muffin pan like this one, the muffins pop right out if you give it a mist of olive oil before you bake them. 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.
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.
Enjoy your delicious creation!
Once the pancake bites are done baking, allow them to cool slightly before removing them from the muffin tin. These Vanilla Bean Sourdough Matcha Pancake Bites are perfect for a quick breakfast on the go or a delightful snack any time of the day. Enjoy!
