Sourdough Discard Breakfast Muffins
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Mornings muffins are just what you need for a grab and go to get a chaotic morning to move smoothly. Traditional muffins often contain a plethora of inflammatory ingredients and low fiber content, making them a less-than-ideal choice for sustaining you with lasting energy and feeling your best.
In this recipe, almonds are the ingredient focus. Almonds are known to be classified as a functional food as it’s rich in protein, healthy fats like essential fatty acids, dietary fiber, vitamin E, riboflavin, and essential minerals like magnesium and phosphorus. These nutrients contribute to various health benefits, including heart health and weight management. Note: functional foods are foods and food components that provide a health benefit beyond basic nutrition like normal maintenance, growth and development and other health benefits and desirable physiological effects. The almonds in the almond flour contains a great source of fiber as two tablespoons (14 grams) of almond flour provide approximately 2 grams of dietary fiber. Fiber is also a prebiotic and crucial for gut health due to the benefits of gut bacteria and overall digestive health.
Healthful insight: your gut microbiome plays a crucial role in your overall health, particularly in relation to your immune system. The nutrients in the foods you consume have a direct impact on the health of your gut microbiome, as certain foods can promote the growth of beneficial microbes. Eating foods rich in dietary fiber, polyphenols, and fermented products can significantly enhance your health and well-being.
Healthful info: the gut microbiome is receiving increasing attention from researchers, highlighting that added sugars (unlike naturally occurring sugars found in fruits, vegetables, grains, and dairy) can have a detrimental effect on your gut microbiome.
Recipe
Recipe Breakdown
Ingredients:
½ cup all purpose flour, ½ cup almond flour, ½ cup rolled oats, 2 tsp baking powder, ½ tsp salt, 1 large egg, ½ cup MCT coconut oil, 5oz (~1/2 cup) sourdough discard, 1 ½ tsp vanilla extract
Alternative Ingredient:
MCT oil for butter
Equipment:
2 large bowls, mixing spoon, muffin baking tin, measuring cups and spoons
Total Yield: 12 servings
Serving Size: 1 muffin
Total Time: 30 - 35 minutes
Prep: 10 minutes
Bake: 20-25 minutes
Note: The nutritional values of sourdough discard may vary, making the provided nutrition facts an estimate.
Directions
1. Seperate Ingredients
Mix rolled all-purpose flour, oats, almond flour, salt, and baking powder in a separate bowl
Mix the egg, oil, vanilla extract, and sourdough discard in another separate bowl
2. Mix
While mixing, slowly add the dry ingredients to the wet ingredients
3. Bake
Two choices
Choice 1: cover and put the batter in the fridge to ferment 6-12 hours or overnight. Just remember to allow the dough come to room temperature before baking
Choice 2: start preheating the oven to 325 degrees F
Lightly cover muffin tins with oil before scooping and filling about 1/4 cup worth of batter in the muffin tins
Bake muffins at 325 for 20-25 minutes, or until a toothpick comes cleanout
4. Enjoy
Congratulations on baking your muffins! Enjoy them with some peanut butter, jam, or another spread while taking some time for yourself during the chaotic mornings
Note: Store in a sealed container to preserve freshness! Muffins should be eaten by the 3-4th week of making
