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Oatmeal Strawberry Muffins With Sourdough Discard

Delicious Oatmeal Strawberry Muffins With Sourdough Discard

Enjoy these low-sugar oatmeal strawberry muffins with sourdough discard, combining healthy ingredients into a delightful breakfast treat.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 15 minutes
Total Time 1 hour
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-purpose flour Can substitute with gluten-free flour
  • 1 cup Rolled oats Quick oats can be used
  • 1/2 cup Sugar Coconut sugar is a lower-calorie option
  • 1 teaspoon Baking soda Ensure freshness
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Salt Optional but recommended
  • 1 cup Strawberries (sliced) Can substitute with blueberries or raspberries
  • 1/2 cup Grass-fed butter Coconut oil can be used for dairy-free
  • 1 cup Sourdough starter (or discard) Active starter enhances flavor
  • 2 tablespoons Lemon juice
  • 1 teaspoon Lemon extract Can be omitted
  • 1 cup Whole milk Non-dairy milk can be used
  • 2 large Eggs Flax eggs for vegan option
  • 1/2 cup Fresh strawberries for topping Optional
For Serving

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • spatula

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together flour, oats, sugar, baking soda, baking powder, salt, and sliced strawberries until well incorporated.
  3. In a separate bowl, whisk together melted butter, sourdough starter, lemon juice, lemon extract, milk, and eggs until smooth.
  4. Gently fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix.
  5. Fill each muffin liner about ¾ full with batter, adding fresh strawberry slices on top if desired.
  6. Bake for 30 minutes, rotating halfway through. They are done when golden brown and a toothpick comes out clean.
  7. Cool on a wire rack for about 15 minutes before serving.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 22gProtein: 3gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 130mgFiber: 2gSugar: 5gVitamin A: 200IUVitamin C: 15mgCalcium: 50mgIron: 0.6mg

Notes

Consider letting the batter ferment overnight to enhance flavor and digestibility. Avoid overmixing for fluffy muffins.

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