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5 from 7 votes

Quick & Easy Sourdough Muffins

Blueberry or chocolate chip muffins made with sourdough discard for a quick and delicious low gluten treat.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast, Snack
Keyword: muffins, sourdough
Servings: 12 muffins
Calories: 209kcal

Ingredients

  • 3/4 cup sourdough starter (active or discard) 150g
  • 1/2 cup honey or maple syrup
  • 1/3 cup almond milk
  • 1 tsp vanilla extract
  • 1/4 cup avocado oil or melted coconut oil
  • 1 egg
  • 1 cup organic all purpose flour
  • 1 cup almond flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 cups blueberries or chocolate chips

Instructions

  • Preheat the oven to 425ºF. To a mixing bowl, add the sourdough discard, honey, and almond milk and stir until smooth. Stir in the vanilla, avocado oil, and egg.
  • Add the flours, baking soda, and salt, and stir until just combined. Gently fold in the blueberries or chocolate chips (I like to do a batch of half and half so everyone's happy!)
  • Line a muffin tin with parchment paper liners and scoop the batter evenly into the cups. Top with a few extra blueberries or chocolate chips to make the tops look pretty.
  • Transfer to the oven and bake for 20 to 25 minutes or until light golden brown. Transfer to a wire cooling rack to cool until warm or room temp, and enjoy!

Notes

Nutrition facts calculated using blueberries.
Click HERE for my favorite parchment paper muffin tin liners - nothing sticks to these!  Great for taking your muffins on the go.

Nutrition

Calories: 209kcal | Carbohydrates: 28g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 204mg | Potassium: 43mg | Fiber: 2g | Sugar: 14g | Vitamin A: 33IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 1mg