Sugar-Free Sourdough Blueberry Muffins

Elevate your breakfast game with these wholesome and naturally sweetened Sugar-Free Sourdough Blueberry Muffins! Packed with the goodness of whole wheat flour, ripe bananas, and sourdough discard, this healthy recipe pairs nutrition with mouthwatering flavor. Fresh, juicy blueberries add bursts of natural sweetness, while a hint of cinnamon provides a cozy, aromatic note. These muffins are dairy-free, refined sugar-free, and perfect for using up your leftover sourdough starter. In just under 40 minutes, you'll have a batch of fluffy, moist muffins that are ideal for a quick grab-and-go breakfast, a clean-eating snack, or even meal prep. Bonus: they’re easy to store and can be enjoyed for days!

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:22 mins

Total Time:37 mins

Servings: 12

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)

Directions

Step 1

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.

Step 2

In a large mixing bowl, combine the whole wheat flour, baking powder, baking soda, cinnamon, and salt. Whisk together and set aside.

Step 3

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.

Step 4

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.

Step 5

Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.

Step 6

Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.

Step 7

Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 8

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.

Step 9

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

Serving size	(865.4g)

Amount per serving	% Daily Value*
Calories	1642.9

Total Fat 74.7g	0%
Saturated Fat 54.6g	0%
Polyunsaturated Fat g
Cholesterol 372mg	0%
Sodium 1909.6mg	0%
Total Carbohydrate 215.7g	0%
Dietary Fiber 31.7g	0%
Total Sugars 31.2g
Protein 44.5g	0%

Vitamin D 132IU	0%
Calcium 396.7mg	0%
Iron 12.2mg	0%
Potassium 1565.7mg	0%

*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.

Source of Calories

Fat: 39.2%

Protein: 10.4%

Carbs: 50.4%