10 Healthy Muffins Using Sourdough Discard Recipes

1. Blueberry Oatmeal Sourdough Discard Muffins

These delightful muffins are packed with antioxidants from fresh blueberries and wholesome oats. They are moist, fluffy, and perfect for breakfast or a snack.

• Ingredients:
• 1 cup sourdough discard
• 1 cup rolled oats
• 1 cup almond milk (or milk of choice)
• 1/2 cup honey or maple syrup
• 1/4 cup melted coconut oil
• 1 cup fresh or frozen blueberries
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• Instructions:
• Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
• In a large bowl, combine the sourdough discard, almond milk, honey, and melted coconut oil.
• In another bowl, mix the oats, baking powder, baking soda, and salt.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• Fold in the blueberries gently.
• Divide the batter evenly among the muffin cups and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
• Let cool for a few minutes before transferring to a wire rack.

2. Banana Chocolate Chip Sourdough Discard Muffins

Who can resist the combination of bananas and chocolate? These muffins are not only delicious but also a great way to use up overripe bananas and sourdough discard.

• Ingredients:
• 1 cup sourdough discard
• 2 ripe bananas, mashed
• 1/2 cup honey or brown sugar
• 1/4 cup melted butter or coconut oil
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup chocolate chips
• Instructions:
• Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners.
• In a large bowl, mix together the mashed bananas, sourdough discard, honey, melted butter, and vanilla extract.
• In a separate bowl, whisk together the baking powder, baking soda, salt, and flour.
• Combine the wet and dry ingredients until just mixed. Avoid over-mixing.
• Fold in the chocolate chips.
• Scoop the batter into the muffin cups and bake for 18-22 minutes, or until a toothpick comes out clean.
• Allow to cool before serving.

3. Spinach and Feta Sourdough Discard Muffins

These savory muffins are a fantastic way to sneak in some greens. Packed with spinach and feta cheese, they make a great brunch option.

• Ingredients:
• 1 cup sourdough discard
• 1 cup fresh spinach, chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup olive oil
• 2 eggs
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup whole wheat flour
• Instructions:
• Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
• In a large bowl, whisk together the eggs, sourdough discard, and olive oil.
• Stir in the chopped spinach, feta, salt, and pepper.
• In a separate bowl, combine the baking powder and flour, then add to the wet mixture.
• Mix until just combined, then scoop the batter into the muffin cups.
• Bake for 20-25 minutes until golden brown.
• Let cool for a few minutes before enjoying.

4. Carrot and Walnut Sourdough Discard Muffins

These muffins are a great way to use up carrots and feature a delightful crunch from walnuts. They are naturally sweet and satisfying.

• Ingredients:
• 1 cup sourdough discard
• 1 cup grated carrots
• 1/2 cup walnuts, chopped
• 1/2 cup honey or maple syrup
• 1/4 cup vegetable oil
• 2 eggs
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 cup all-purpose flour or whole wheat flour
• Instructions:
• Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
• In a large bowl, combine the eggs, sourdough discard, honey, and oil.
• Stir in the grated carrots and walnuts.
• In another bowl, mix together the baking powder, baking soda, cinnamon, salt, and flour.
• Combine the dry ingredients with the wet ingredients and mix until just combined.
• Fill the muffin cups and bake for 20-25 minutes until a toothpick comes out clean.
• Cool for a few minutes before serving.

5. Pumpkin Spice Sourdough Discard Muffins

Embrace the fall flavors with these pumpkin spice muffins. They are moist, flavorful, and perfect with a cup of coffee.

• Ingredients:
• 1 cup sourdough discard
• 1 cup pumpkin puree
• 1/2 cup brown sugar
• 1/4 cup vegetable oil
• 2 eggs
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• Instructions:
• Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners.
• In a large bowl, whisk together the eggs, sourdough discard, pumpkin puree, brown sugar, and oil until smooth.
• In another bowl, combine the baking powder, baking soda, pumpkin pie spice, salt, and flour.
• Add the dry ingredients to the wet mixture and stir until just combined.
• Scoop the batter into the muffin cups and bake for 20-25 minutes, or until a toothpick comes out clean.
• Allow to cool before serving.

6. Apple Cinnamon Sourdough Discard Muffins

These muffins are a delicious way to enjoy the flavors of apple and cinnamon. They are perfect for a cozy breakfast or snack.

• Ingredients:
• 1 cup sourdough discard
• 1 cup diced apples (peeled and cored)
• 1/2 cup brown sugar
• 1/4 cup melted butter
• 2 eggs
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• Instructions:
• Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
• In a large bowl, mix together the eggs, sourdough discard, brown sugar, and melted butter until smooth.
• In another bowl, whisk together the baking powder, baking soda, cinnamon, salt, and flour.
• Add the dry ingredients to the wet ingredients and mix until just combined.
• Gently fold in the diced apples.
• Fill the muffin cups and bake for 20-25 minutes or until a toothpick comes out clean.
• Cool before serving.

7. Zucchini Lemon Sourdough Discard Muffins

These light and refreshing muffins combine the subtle flavors of zucchini and lemon for a zesty treat that’s perfect for summer.

• Ingredients:
• 1 cup sourdough discard
• 1 cup grated zucchini (squeezed to remove excess moisture)
• 1/2 cup sugar (or sweetener of choice)
• 1/4 cup vegetable oil
• 2 eggs
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon lemon zest
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• Instructions:
• Preheat your oven to 375°F (190°C) and line a muffin tin with liners.
• In a large bowl, whisk together the eggs, sourdough discard, sugar, oil, and lemon zest.
• In another bowl, mix the baking powder, baking soda, salt, and flour.
• Add the dry ingredients to the wet mixture and stir until just combined.
• Gently fold in the grated zucchini.
• Divide the batter into the muffin cups and bake for 18-22 minutes until a toothpick comes out clean.
• Let cool before serving.

8. Peanut Butter and Jelly Sourdough Discard Muffins

These muffins are a fun twist on the classic peanut butter and jelly sandwich. They are perfect for kids and adults alike!

• Ingredients:
• 1 cup sourdough discard
• 1/2 cup peanut butter
• 1/2 cup honey or maple syrup
• 2 eggs
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 1/2 cup jelly or jam of choice
• Instructions:
• Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners.
• In a large bowl, whisk together the eggs, sourdough discard, peanut butter, and honey until smooth.
• In another bowl, mix together the baking powder, baking soda, salt, and flour.
• Add the dry ingredients to the wet ingredients and stir until just combined.
• Fill each muffin cup halfway with batter, add a spoonful of jelly in the center, then top with more batter.
• Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
• Cool before serving.

9. Almond Flour and Berry Sourdough Discard Muffins

For a gluten-free option, these muffins made with almond flour and packed with berries are both nutritious and delicious. They are a great way to use sourdough discard while keeping it healthy!

• Ingredients:
• 1 cup sourdough discard
• 1 1/2 cups almond flour
• 1/2 cup honey or coconut sugar
• 1/4 cup coconut oil, melted
• 2 eggs
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup mixed berries (fresh or frozen)
• Instructions:
• Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
• In a large bowl, combine the eggs, sourdough discard, honey, and melted coconut oil.
• In another bowl, mix together the almond flour, baking soda, and salt.
• Add the dry ingredients to the wet mixture and stir until well combined.
• Gently fold in the mixed berries.
• Fill the muffin cups and bake for 20-25 minutes or until a toothpick comes out clean.
• Let cool for a few minutes before serving.

10. Savory Cheese and Herb Sourdough Discard Muffins

These savory muffins are perfect for a quick breakfast or as a side with soups and salads. The combination of cheese and herbs makes them irresistible.

• Ingredients:
• 1 cup sourdough discard
• 1 cup shredded cheese (cheddar or your choice)
• 1/4 cup olive oil
• 2 eggs
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon dried herbs (such as thyme or oregano)
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• Instructions:
• Preheat your oven to 375°F (190°C) and prepare a muffin tin with liners.
• In a large bowl, whisk together the eggs, sourdough discard, and olive oil until smooth.
• In another bowl, mix together the baking powder, baking soda, herbs, salt, and flour.
• Add the dry ingredients to the wet mixture and stir until just combined.
• Fold in the shredded cheese.
• Fill the muffin cups and bake for 20-25 minutes until golden brown.
• Cool slightly before serving.

With these 10 healthy muffins recipes using sourdough discard, you can make the most of your sourdough starter while enjoying delicious and nutritious treats. Whether you prefer sweet or savory, there’s a muffin for everyone to love!

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