Sugar-Free Sourdough Blueberry Muffins
Delight your taste buds with these sugar-free sourdough blueberry muffins—a wholesome, guilt-free treat packed with natural sweetness and vibrant flavors! Made with nutritious whole wheat flour, creamy mashed ripe banana, and tangy sourdough discard, these muffins are a fantastic way to transform kitchen leftovers into a healthier snack or breakfast option. Bursting with juicy fresh blueberries and subtly spiced with cinnamon, they boast a moist texture thanks to coconut oil and almond milk, ensuring every bite is irresistibly delicious. Perfect for anyone looking for a refined sugar-free option, these muffins can be prepped in just 15 minutes and baked to golden perfection in under 25 minutes. Store them as a make-ahead option for busy mornings or enjoy them fresh out of the oven for maximum flavor. Ideal for customizing and pairing with coffee or tea, these sugar-free sourdough blueberry muffins are a must-try!
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 0.5 cups Sourdough discard (unfed)
- 1 large Ripe banana (mashed)
- 2 large Eggs
- 0.5 cups Unsweetened almond milk (or any milk of choice)
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 1 cup Fresh blueberries
- 0.25 cup Coconut oil (melted)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups with coconut oil.
In a large mixing bowl, combine the whole wheat flour, baking powder, baking soda, cinnamon, and salt. Whisk together and set aside.
In a separate medium-sized bowl, mash the ripe banana until smooth. Add the eggs, sourdough discard, almond milk, vanilla extract, and melted coconut oil. Whisk together until well incorporated.
Pour the wet ingredients into the dry ingredients and gently fold together using a spatula. Be careful not to overmix; stop as soon as the batter comes together.
Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and let the muffins cool for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy these sugar-free sourdough blueberry muffins as a healthy breakfast or snack. Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Nutrition Facts
Calories |
1643 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.7 g | 96% | |
| Saturated Fat | 54.6 g | 273% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1910 mg | 83% | |
| Total Carbohydrate | 215.7 g | 78% | |
| Dietary Fiber | 31.7 g | 113% | |
| Total Sugars | 31.2 g | ||
| Protein | 44.5 g | 89% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 397 mg | 31% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1566 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
