Sourdough Muffins
Made with basic pantry staples and some sourdough starter, these Sourdough Muffins are delicious everytime!
Servings: 12 muffins
Calories: 137kcal
Ingredients
- 1 flax egg 1 tablespoon ground flaxseed + 3 tablespoons water
- 1 cup sourdough starter fed
- ½ cup non-dairy milk
- ½ cup sugar
- ¼ cup coconut oil melted
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup all-purpose flour
- 1 cup mix-ins blueberries, chocolate chips, etc.
Instructions
- Preheat your oven to 350 °F and grease 12 muffin cups.
- In a small bowl, prepare your flax egg, by whisking together 1 tablespoon of ground flaxseed with 3 tablespoons of water. Set this aside to thicken.
- In a large mixing bowl, whisk together the sourdough starter, milk, sugar, coconut oil, baking soda, baking powder, salt and your thickened flax egg until well combined.
- Stir in the flour and mix-ins until a batter comes together. Try not to over mix.
- Divide the batter evenly among the 12 muffin cups and bake the muffins for about 20 minutes, or until a golden brown on top and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool for about 10 minutes in the muffin tray before carefully removing them to a wire rack to cool completely.
Notes
- Make sure you're using fed sourdough starter. If your starter has been in the fridge, let it sit at room temperature for awhile to make it easier to incorporate into the wet ingredients.
- For the fluffiest muffins, allow these muffins to cool completely before enjoying them.
- The nutrition facts are for the base muffin recipe without any mix-ins.
Nutrition
Serving: 1g | Calories: 137kcal | Carbohydrates: 22g | Protein: 2g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Sodium: 181mg | Potassium: 23mg | Fiber: 1g | Sugar: 9g | Vitamin A: 21IU | Vitamin C: 0.01mg | Calcium: 38mg | Iron: 1mg