Pro-metabolic Sourdough Magic Muffin Tops

2 cups old fashioned rolled oats

1 cup milk

1/2 cup yogurt

1 cup sourdough starter

1/3 cup brown sugar

1/3 cup maple syrup

1/4 cup coconut oil

1/2 cup nut butter

1 egg 

Mix well...

In another bowl whisk to combine:

2 1/2 cups organic all purpose flour

1/2 cup cocoa powder

3 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1 cup chocolate or peanut butter chips

Mix all ingredients together until well combined. At this point I go ahead and make us a few muffin balls to bake immediately at 400° for 25 minutes & put the rest of the batter in the fridge for a long fermentation for 12-24 hours. 

The next day, take out your long fermented batter & on a parchment lined cookie sheet make muffin balls a little bigger than golfball size. Fill up the cookie sheet & place it in the freezer. Once the muffin balls are all flash frozen transfer to a freezer safe container to store for up to a month. Reheat at 400° for 30-35 minutes from frozen. Should make about 24 pro-metabolic sourdough magic muffin tops! ✨ Enjoy!