Sourdough Oatmeal Muffins

Many of you know these muffins as "overnight muffins" from Nourishing Make Ahead Meals. I modified the recipe slightly so that it can be used with sourdough starter. You can use discard or fed starter, and you can use whatever flour you have available. (Whole wheat or sprouted are what I typically prefer but you can use a gluten free variety and starter in this recipe.)

Today I'm sharing the recipe for half of what I  would make typically, if you have extra space in the freezer these beauties freeze wonderfully. You can easily bake to share, because this recipe multiplies out nicely! You can use apples, carrots, zucchini, raisins. Etc. You really can do a lot with these. I typically use blueberries fresh from the freezer or chocolate chips. 

Sourdough Oatmeal Muffins

• 1 Cup Sourdough Starter 
• 1/3 to 3/4 cup Brown Sugar (maple sugar or coconut sugar etc.) 
• 1 Egg
• 1 Cup Rolled Oats
• 1 Cup Flour Sprouted or Whole Wheat
• 1/2 Teaspoon Baking Soda
• 1/2 Teaspoon Sea Salt 
• 2 Teaspoons Cinnamon

2-3 Cups Fruit, Chocolate Chips, Whatever ingredients you want to mix in.

1-2 Tablespoons Ground Flax Meal *optional*

In a large bowl beat together your starter, sugar and egg. Add the remaining ingredients and mix to combine. Spoon about 1/4 cup fulls into each muffin cup of your pan and bake at 375°F for 18 or upto 22 minutes. It will vary, especially if you use frozen fruits. Remove from the muffin tin as soon as possible, to prevent soggy muffins. Enjoy! 

These muffins work wonderfully for new mothers looking to get a boost on breastfeeding. For lactation muffins be sure to add Brewers yeast, and whatever the new Mama loves most. (My favorite were peanut butter chocolate chip with bananas.)