Sourdough Oatmeal Bran Muffins

hand holding Sourdough Bran Muffins over a basket filled with muffins.

4 from 7 votes

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.

Prep Time10

Cook Time17

Total Time27

Course: Snack

Cuisine: American

Servings: muffins

Author: Emily Christensen

Equipment

Ingredients

360 grams applesauce, unsweetened 1 ½ cup
120 grams milk ½ cup
120 grams sourdough discard ½ cup
120 grams honey ½ cup
2 eggs 100 grams
40 grams wheat bran (can sub for oat bran) ⅔ cup
135 grams old fashioned oats 1 ½ cup
60 grams whole wheat flour ½ cup
9 grams baking powder 2 teaspoons
6 grams salt 1 teaspoon
3 grams cinnamon 1 teaspoon
170 grams Chocolate Chips, optional 1 cup

Instructions

Add applesauce, milk, sourdough discard, and honey to a large bowl and mix until combined.
360 grams applesauce, unsweetened, 120 grams milk, 120 grams sourdough discard, 120 grams honey
Incorporate the eggs.
2 eggs
In a separate bowl, mix together bran, oats, flour, cinnamon, salt, and baking powder. Fold into the liquid mixture until just combined.
40 grams wheat bran (can sub for oat bran), 135 grams old fashioned oats, 60 grams whole wheat flour, 3 grams cinnamon, 6 grams salt, 9 grams baking powder
Optional: place into the fridge covered overnight for 8+ hours to ferment.
Preheat oven to 350℉. Grease a muffin pan with oil or butter. If using liners lightly spray those to avoid sticking.
Gently fold in mix-ins right before baking or if you want a variety lightly press them into each scooped muffin.
170 grams Chocolate Chips, optional
Scoop about a ¼ cup batter into each muffin pan.
Bake the muffins for 17-20 minutes or until a toothpick inserted into the muffin comes out clean.
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.

Nutrition