Sourdough Discard Chocolate Muffins with Flaxseed and Einkorn Flour

These sourdough discard chocolate muffins are made with flaxseed and einkorn flour, giving them a nutritious profile while keeping the gooey, delicious flavors inside. These are the perfect healthy snack for toddlers and kids, and I also really enjoy them while pregnant. 

These sourdough discard chocolate muffins are made with flaxseed and einkorn flour, making them a highly nutritious and delicious snack for toddlers, kids, and adults alike. These are also a favorite of mine while pregnant!

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Why We Love This

A quick, healthy snack. As soon as I became a mother I realized how important it was to have healthy snacks around. Trying to avoid store-bought, sugar-filled pantry items, making these muffins along with some of my other toddler favorite snacks has been a game changer for me. 

Uses up sourdough discard and einkorn flour! Two ingredients right there that automatically make these a notch above a store-bought muffin. If you’re new to the world of sourdough starter, you may not know that you can throw your starter into anything that requires flour and a liquid to use up extra or discard starter. It gives the food a great taste and texture, too!

Einkorn flour is a staple in our household. Being a non-hybridized ancient grain, this flour adds a nutty, rich flavor to bread products such as muffins as well as a nice nutrient-dense profile. Einkorn flour is higher in protein and lower in gluten, making it much easier to digest for many people. I love using it just about any chance I get. Read more about einkorn and the process of hybridization here.

More Einkorn Recipes from the Homestead

Einkorn Dutch Baby Pancake

Pumpkin Protein Einkorn Muffins

Homemade Einkorn Waffles

Einkorn Chocolate Chip Brownies

Einkorn Sourdough Cinnamon Raisin Bread

New to Sourdough?

If you are brand new to sourdough, you will love adding your discard into these muffins.

You can learn how to make your own sourdough starter from scratch to make homemade bread, sourdough pizza, bagels, and more. 

Put all your sourdough recipes in one spot! 

Download and print off this NEW sourdough recipes ebook and keep your favorite sourdough recipes on your counter for easy, every day cooking. 

Benefits of Flaxseed

Flaxseeds are highly nutritious, perfect for enriching your baked goods! Not only do these little seeds help us get our daily dose of omega-3 fatty acids, they also offer a variety of essential vitamins and minerals. With high concentrations of fiber, protein, B vitamins, and more, I love adding flax seeds to recipes whenever I can to give them a nutritional boost. For more information on flaxseeds, click here.

Einkorn chocolate muffins ingredients 

Wet ingredients and sugar:

3/4 cup whole milk yogurt

1/4 cup milk

1/4 cup coconut oil

1/2 cup maple syrup

2 eggs

2 tsp vanilla 

1 cup sourdough discard (note: this could be fed or unfed starter, either one will work!)

1/2 cup white sugar

Dry ingredients:

1 1/4 cup einkorn flour  

1/4 cup ground flaxseed

1/2 cup cocoa powder

1 tsp baking soda

Pinch salt 

Optional Add in: 1 cup organic chocolate chips 

How to make Chocolate einkorn sourdough discard muffins

Preheat the oven to 350 degrees F.

In a large mixing bowl or stand-up mixer, combine the wet ingredients (including sourdough discard) and sugar. 

In a separate bowl, combine all of the dry ingredients except the chocolate chips. Stir with a wooden spoon until combined.

Slowly add the dry ingredients to the wet ingredients, about 1/3 at a time, until all ingredients come together nicely.

Add the chocolate chips if desired and combine with a wooden spoon.

Line a muffin tin with muffin liners, and pour the batter in. (You could also use a cupcake tin for smaller bite-size muffins!)

Bake at 350 degrees for 20 minutes, or until muffins are just starting to brown on top. Serve and enjoy!

FAQ:

Can you use einkorn flour in place of all-purpose flour?

You can, but the conversion isn’t one-to-one. I like to use about 1 1/4 cup einkorn flour for every 1 cup of regular all purpose flour. Most recipes will do just fine swapping out einkorn for regular flour, as long as you add about 25% more einkorn flour than you would regular flour.

What’s the best way to use einkorn flour?

We like to use einkorn flour for everything other than a loaf of bread. (We do make einkorn loaves sometimes, it’s just not our absolute favorite way to use the flour). Einkorn flour has a nutty yet light taste, so it goes really well in anything from pizza crust to specialty breads, cookies, english muffins and more.

What is sourdough discard good for?

Sourdough discard is good for making any bread product except a loaf of bread. When you’re first making sourdough starter, and you have to discard your sourdough every day before feeding it, a good use for that discard would be pancakes, cookies, muffins, pizza crust, or any bread product other than bread. You do want to wait until your starter culture becomes active in order to make a loaf of bread rise (otherwise your yeast is not strong enough).

How long can sourdough discard sit on the counter?

When feeding your starter daily, it can sit on the counter for 24 hours or so depending on the temperature in your house. A warmer house (above 68 degrees F) will mean the starter will get hungry faster, whereas a colder house means it could sit on the counter longer.

However, sourdough starter is very resilient and can be revived most of the time, even if you think it is a goner. Just feed it, discard some, feed again and you’ll see the cultures come back to life!

When you’re not using your starter, keep it in the fridge to prevent it from needing feedings. Learn more about caring for sourdough starter and discard here.

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