Best Sourdough Oatmeal Bran Muffins

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These Sourdough Oatmeal Bran Muffins check all the boxes. Good-for-you ingredients, tender, moist, and delicious! Plus, my kids love these and I feel good about giving it to them. A great grab-and-go snack or breakfast addition.

sourdough bran muffins in a basket with oatmeal on the side

With over 3 grams of fiber per muffin and no refined sugars these muffins are nutritious and filled with clean ingredients. We love to make a batch of these to have on hand for a quick breakfast option or to have as a snack. These muffins are so moist and have a silky, creamy interior. If you prefer you can even make this batter before bed, let it ferment overnight and then bake the next day.

3 sourdough muffins on marble next to chocolate squares, oats, and bran

Sourdough Oatmeal Bran Muffin Ingredients

  • Unsweetened Applesauce- I find applesauce is sweet enough without having extra sugar added.
  • Milk- Whole milk is preferred but 2% should work.
  • Sourdough Discard- This can be taken right from the fridge.
  • Honey-  I typically buy local honey as it is said to help with allergies.
  • Wheat or Oat BranYou can typically find one of these near the oatmeal. If your grocery store does not carry either you can also use All-Bran Buds Cereal.
  • Oats- I use old fashioned oats but if you only have instant oats on hand they should work.
  • Whole Wheat Flour- You can swap this out for Unbleached All-Purpose Flour.
  • Eggs– Act as a binder.
  • Baking Powder- If you ferment the recipe overnight make sure to use double-acting baking powder.
  • Salt- Any kind will work but I like to use Pink Himalayan Sea Salt.
  • Cinnamon
  • Mix-Ins (Optional)- Chocolate chunks, blueberries and raspberries are all go-to mix-ins for my family.

Mix-In Ideas

My kids and I love adding milk chocolate chunks to these muffins. You can either chop up a favorite chocolate bar or buy chocolate chunks. Chocolate chips work as well. I’ve also tried fresh blueberries and raspberries in these and both work great. Although I haven’t tried cranberries and nuts I do think they would also pair nicely.

split screen with a photo of sourdough bran muffins with chocolate squares and oatmeal. Bottom photo shows bran muffins in a bowl with sourdough discard in a jar next to it

What’s Sourdough Discard?

The secret ingredient in these muffins is sourdough discard. The two most common terms for sourdough starter in a recipe are active and discard. Active sourdough starter means the starter has recently been fed and is at “peak”, meaning bubbly and doubled or more in size. Discard refers to the starter once it has passed peak and begins to fall back down. At this point the starter is no longer able to leaven dough. If you are new to sourdough and don’t have a starter yet, I can help! Check out my beginner’s sourdough class here.

Oat Bran Sourdough muffin batter next to muffin tins

Overnight Fermentation

The overnight fermentation is not essential but it is worth it! Not only does it allow time for the oats and flour to ferment, which improves digestibility, but it softens the oats and bran, creating a soft, creamy texture. Typically in an overnight ferment, the flour, liquid and starter are left on the counter overnight and then the remaining ingredients are added right before baking. However, in this recipe, if you want the oats and bran to also sit there is not enough liquid to accommodate this. That is why I mix all the ingredients the night before and then let it ferment in the fridge. While the fridge will slow down the fermentation process it does not stop it completely, so you still get the good benefits!

Recipe Tips for Sourdough Oatmeal Bran Muffins

  1. Do not overmix! This is the most important rule to follow to ensure tender muffins. It’s okay if the batter is a little lumpy, it does not need to be smooth. The more you mix the batter the more gluten development happens, which results in a tough muffin.
  2. I actually prefer not to use muffin liners for this recipe as they tend to stick to the paper. If you do use liners, I would recommend lightly spraying them with oil before adding the batter.
  3. If you add fresh fruit, I recommend tossing the fruit in a light coating of flour before adding them to the batter to keep them from sinking to the bottom of the muffin.
  4. Pull the muffins out of the pan very soon after getting them out of the oven. When they sit in the hot pan they begin to steam which makes the muffin tough.

Storing Sourdough Bran Muffins

Once completely cooled store these muffins in an airtight container to keep the moisture in. A Ziplock bag or Tupperware container both work great.

Find more sourdough discard muffin recipes

Banana Muffins

Pumpkin Muffins

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hand holding a sourdough bran muffin
3 sourdough muffins on marble next to chocolate squares, oats, and bran

Sourdough Oatmeal Bran Muffins

Yield: 12 muffins
Prep Time: 10 minutes
Cook Time: 17 minutes
Total Time: 27 minutes

These delicious sourdough bran muffins are made with sourdough discard and other good-for-you ingredients! They are soft, moist, and irresistible. Perfect for a grab-and-go healthy snack.

Ingredients

  • 1 and 1/2 cup applesauce unsweetened
  • 1/2 cup milk
  • 1/2 cup sourdough discard
  • 1/2 cup honey
  • 2 eggs
  • 2/3 cup wheat bran, can sub for oat bran
  • 1 and 1/2 cup old fashioned oats
  • 1/2 cup whole wheat flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1 cup Chocolate Chips (optional)

Instructions

    1. Add applesauce, milk, sourdough discard, and honey to a large bowl and mix until combined.
    2. Incorporate the eggs.
    3. In a separate bowl, mix together bran, oats, flour, cinnamon, salt, and baking powder. Fold into the liquid mixture until just combined.
    4. Optional: place into the fridge covered overnight for 8+ hours to ferment.
    5. Preheat oven to 350F. Grease a muffin pan with oil or butter. If using liners lightly spray those to avoid sticking.
    6. Gently fold in mix-ins right before baking or if you want a variety lightly press them into each scooped muffin.
    7. Scoop about a 1/4 cup batter into each muffin pan.
    8. Bake the muffins for 17-20 minutes or until a toothpick inserted into the muffin comes out clean.
    9. Pull muffins from the muffin pan and allow them to cool on a cooling rack.

Notes

  • If you add fresh fruit, toss the fruit in a light coating of flour before adding to the batter to keep them from sinking to the bottom of the muffin.
  • Pull the muffins out of the pan very soon after getting them out of the oven. When they sit in the hot pan they begin to steam which makes the muffin tough.
  • Once cooled, store on the counter in an air-tight container.
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    Nutrition Information:
    Yield: 12 Serving Size: 1
    Amount Per Serving: Calories: 150Total Fat: 2gSaturated Fat: .6gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 32mgSodium: 294.8mgCarbohydrates: 30gFiber: 3gSugar: 14gProtein: 4g

    The nutritional information provided is an estimate from third-party calculations.

    Did you make this recipe?

    I'd love to hear what you think! Drop a comment below or share it on Instagram and tag me @countryroadssourdough.

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