Step 1

Preheat the oven to 425 degrees. Grease muffin tins well or line with paper liners.

Step 2

In a medium bowl, whisk together the spelt flour, cocoa powder, salt, baking powder and baking soda.

Step 3

In a separate large bowl, whisk together melted coconut oil and coconut sugar and then incorporate one room temperature egg at a time.

Step 4

Stir in grated zucchini, orange zest, orange juice, sourdough starter, and buttermilk.

Step 5

Gradually add dry ingredients to the wet ingredients and mix until just combined.

Step 6

Stir in chocolate chips.

Step 7

Allow mixture to rest in the fridge for one hour, as this will give the muffins a better rise (optional.

Step 8

Distribute batter into the prepared muffin wells. If desired, top muffins with a few chocolate chips.

Step 9

Bake in a preheated oven at 425 for 5-6 minutes, then drop the oven temperature to 350, and continue to bake for 13-15 minutes (total approx bake time is 20 minutes).

Step 10

Test muffins with a cake tester or knife.

Step 11

Allow to cool.