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Mixed Berry Sourdough Protein Muffins

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These Mixed Berry Sourdough Protein Muffins are soft, moist, and full of protein thanks to the addition of protein powder and greek yogurt. They are packed with wholesome ingredients and are naturally sweetened making them a great snack or breakfast on the go! 

Mixed Berry Sourdough Protein Muffin with berries

With 10 grams of protein per muffin and only 155 calories, these muffins make a great grab-and-go snack or addition to breakfast for the whole family. Sweetened with honey, ripe bananas, and fresh fruit, these healthy muffins are well-balanced with protein, carbs and healthy fats to keep you satisfied for longer. 

Speaking of breakfast, if you are looking for high-protein breakfast options you need to try my Lemon Blueberry Sourdough Protein Pancake recipe and Sourdough Protein Waffles recipe.

Reasons you’ll love this recipe

  • The muffins are easy to make and require minimal equipment or tools.
  • They are a quick and simple high-protein snack.  
  • The berries add a burst of flavor and sweetness. You can get creative and use your favorite combination of berries in this recipe. 
  • Instead of oil, this recipe uses bananas to get that moist, soft muffin you crave without the extra calories or fats. 
  • They are kid-friendly and a great after-school snack. 
Mixed Berry Sourdough Protein Muffin cut in half

Nutrition information for sourdough protein muffins

These sourdough protein muffins have 10 grams of protein per muffin and are only 155 calories! They are well balanced with 24 grams of carbs and 2.6 grams of fat making them a great maco-friendly option. 

Mixed Berry Sourdough Protein Muffin stacked on top of each other

Recommended protein powder for this recipe 

I used my favorite protein powder from Just Ingredients with this recipe. I love the flavor and the texture that the protein powder adds. Just Ingredients is my favorite brand of protein powder because it has simple, clean ingredients. There is no added sugar or sugar alcohol, and it is sweetened with stevia and monk fruit. One scoop of powder has 22 grams of protein from grass-fed non-denatured whey, pea protein, chia seed protein, and grass-fed collagen! I used the Vanilla Bean flavor for this recipe but you can swap it out for a different flavor if you want. This is the same protein powder that I use in my Lemon Blueberry Sourdough Protein Pancakes recipe!

Use code “emilychristensen” for 10% off your purchase

If you use a different brand of protein powder just know that it may alter the texture and flavor of the muffins. 

Hand holding Mixed Berry Sourdough Protein Muffin

Tools for this recipe

You don’t need any fancy tools for this recipe! Just a large bowl and a spatula or dough whisk to mix the batter. Plus, a muffin pan to bake them in. You can use a greased metal pan without paper liners or if you prefer you can line them. Or you can use a silicone muffin pan to easily pop them out. 

bubbly sourdough starter with a jar of flour and dehydrated starter in the background

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Ingredients for Mixed Berry Sourdough Protein Muffins

  • Protein powder – I use Just Ingredients Vanilla Bean Protein Power (Use code “emilychristensen” for 10% off your purchase)
  • Flour – I recommend using all-purpose flour, I always go for unbleached. 
  • Baking powder & baking soda – This is used to leaven the muffins.
  • Honey or maple syrup – You can use whichever you prefer to sweeten the batter. 
  • Salt – Any type of salt works, all you need is half a teaspoon.
  • Eggs – This adds a little extra protein and acts as a binder.
  • Bananas – You’ll want to use ripe bananas because they add to the sweetness of the muffin. The riper the banana, the sweeter the muffins will be! If you don’t have bananas, you can swap it out for 1/2 cup of coconut oil or a different type of oil. 
  • Greek yogurt – I use plain, non-fat greek yogurt and it works great. However, you can always use a higher fat percentage. 
  • Sourdough discard- The discard can be taken straight from the fridge or at room temperature. If you don’t have a sourdough starter, you can make one with this easy recipe!
  • Fresh berries –I used blueberries, blackberries, and raspberries. You can use whatever type of berries you like! 
overhead view of Mixed Berry Sourdough Protein Muffin

How to make Mixed Berry Sourdough Protein Muffins

Preheat your oven to 350F degrees. 

Add the wet ingredients to a large mixing bowl: honey, sourdough discard, greek yogurt, bananas, and eggs and stir or whisk to combine. 

Next, add in the dry ingredients: protein powder, flour, baking soda, baking powder, and salt and stir until just combined. Do not overmix the batter, it is okay if it is a little lumpy.

Mixed Berry Sourdough Protein Muffin batter in mixing bowl

Add in the berries and gently fold them into the batter. 

Add the batter to your muffin tins. Make sure to either spray the pan with nonstick cooking spray or use paper liners. Scoop the batter into the muffin tin. This recipe makes 12 muffins, so evenly distribute the batter in the muffin pan, filling up each one most of the way. Or, if you prefer smaller muffins, use 1/4 cup to scoop 18 muffins. 

Muffin batter in a muffin tin

Bake at 350F for 15-17 minutes or until a toothpick comes out clean. Be careful not to overbake the muffins to ensure they stay tender and moist. 

Let the muffins cool for just a couple minutes on a cooling rack and then remove them from the pan to avoid them getting tough.

Bite taken out of Mixed Berry Sourdough Protein Muffin

Tips for success for the muffin recipe

  • Don’t overbake the muffins! If you bake them too long they will get dry. To ensure you do not over bake, check the doneness of the muffins by inserting a toothpick in the center of the muffins. Once the toothpick comes out clean, they are done! Another way to prevent this is to get the muffins out of the pan as soon as possible.
  • Use overly ripe bananas for a sweeter flavor. The riper the bananas the sweeter they are and the more sweetness they will add. 
  • Don’t over-mix the batter or the muffins will become tough! It’s okay if the batter is a little lumpy. The more you mix the batter the more gluten will develop, which will result in a tough muffin. 
  • You can use any berries for this recipe! You can use a combination of different berries or just one of your favorites. 
  • In this recipe I use fresh berries. You can substitute for frozen berries if that is all you have on hand but it will make the muffins have more moisture and you may need to extend the baking time a little longer. If you have time first you can thaw the frozen berries and pat them dry before adding them to the muffins. 

How to store sourdough muffins

Store the muffins in an air-tight container in the fridge. These muffins are very moist and can get moldy within a few days on the counter.

To freeze the muffins, place the muffins in a single layer on a sheet pan and place them in the freezer for about an hour or so. Once frozen seal them in a freezer-safe bag. You can defrost them all together or pull out individually and defrost in the microwave for about 30 seconds or so. They will stay fresh in the freezer for up to 3 months- making this a great meal prep option!

Inside view of Mixed Berry Sourdough Protein Muffin

More sourdough muffin recipes

The Ultimate Sourdough Banana Muffins–  Everything you love about banana bread but in muffin form! You can also do optional add-in’s such as chopped walnuts, pecans or chocolate chips. 

Best Sourdough Oatmeal Bran Muffins – Made with oats and whole wheat flour these moist muffins have flavors of cinnamon and honey and have good-for-you ingredients full of fiber. 

Sourdough Pumpkin Muffins – Filled with butter, pumpkin, sourdough discard, and optional chocolate chips, these muffins are the cozy flavor of fall everyone loves!  

Quick and Easy Sourdough Zucchini Bread–  This recipe is for a loaf, but it can easily be made into muffins! This Zucchini bread is moist, tender, and so delicious!

hand holding a Mixed Berry Sourdough Protein Muffins with a bite taken out.

Mixed Berry Sourdough Protein Muffins

Emily Christensen
A healthy and nutritious muffin that is moist and delicious with 10 grams of protein in each muffin! This easy sourdough discard recipe features fresh berries, greek yogurt, bananas, and is sweetened with honey for a delicious, macro-friendly snack.
4.80 from 5 votes
Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Course Snack
Cuisine American
Servings 12 Muffins
Calories 155 kcal

Ingredients
  

  • 3 scoops Just Ingredients Vanilla protein powder 75 grams
  • 140 grams flour 1 cup
  • 12 grams baking powder 1 Tablespoon
  • 4 grams baking soda ½ teaspoon
  • 80 grams honey or maple syrup ¼ cup
  • 4 grams salt ½ teaspoon
  • 2 eggs
  • 2 small bananas, ripe 170 grams
  • 230 grams plain greek yogurt 1 cup
  • 100 grams sourdough discard ½ cup
  • 185 grams fresh berries (I used blueberry blackberry and raspberry) 1 ½ cup

Instructions
 

  • Preheat your oven to 350℉ degrees.
  • In a large bowl mix the honey, discard, yogurt, bananas and eggs together.
    80 grams honey or maple syrup, 100 grams sourdough discard, 230 grams plain greek yogurt, 2 small bananas, ripe, 2 eggs
  • Add the dry ingredients to it: flour, protein powder, baking soda and powder, and salt, and mix until just combined.
    140 grams flour, 3 scoops Just Ingredients Vanilla protein powder, 4 grams baking soda, 12 grams baking powder, 4 grams salt
  • Finish by folding in the berries.
    185 grams fresh berries (I used blueberry blackberry and raspberry)
  • Add batter to a muffin pan and spread evenly to make 12 muffins.
  • Bake for 15-17 mins or until a toothpick comes out clean.
  • Remove from the oven and add to a cooling rack to cool.

Notes

  • Use code "emilychristensen" for 10% off your purchase on Just Ingredients Protein Powder.
  • Note that different brands of protein powder may impact the flavor and texture of the muffins.
  • Be careful not to over-mix these muffins. Mix until all the ingredients are just combined.
  • If you prefer smaller muffins you can use 1/4 cup to scoop into 18 muffins instead.
  • Store leftover muffins in the fridge to extend their shelf life.

Nutrition

Serving: 1gCalories: 155kcalCarbohydrates: 24.2gProtein: 10.1gFat: 2.6gSaturated Fat: 1.4gPolyunsaturated Fat: 0.3gCholesterol: 45.1mgSodium: 390.1mgFiber: 1.9gSugar: 11g
Keyword bananas, breakfast, Greek yogurt, honey, mixed berry, muffin, protein powder, sourdough discard
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4 Comments

    1. You could do chocolate if you wanted or you don’t have to add any mix-ins if you don’t want they just won’t be as flavorful.

4.80 from 5 votes (5 ratings without comment)

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