Sourdough Eggless Oatmeal Raisin Muffins Recipe with Video. These muffins are made using rolled oats and whole wheat flour. The sourdough added to the batter makes these muffins super soft, moist and spongy.
Wholesome muffins that are not so sweet yet tastes awesome either as a breakfast or snack on the go. These muffins are adapted from Food.com. The recipe on the site had eggs in them and I have baked them as eggless ones and changed the quantity of the ingredients to suit my taste.
I have also reduced the quantity of sugar and added chocolate chips which along with the raisins compensated very well.
Instead of using both milk and yogurt, I have replaced it with buttermilk which softened up the oats really well.
If you do not have buttermilk on hand just 1 tsp vinegar to 1 cup of warm milk, mix and let it cool down to room temperature and use.
As I have added coconut oil, it provided enough flavor required for the muffins. You can use any unflavored cooking oil in its place and if you do so, add 1 tsp of vanilla to bring in the flavor, else they will smell too bland.
Whenever you happen to have too much sourdough discard after feeding, these muffins are perfect to put it to good use. Keeping this as a base recipe, you bake many variety of muffins with whatever ingredients that you have on hand.
Sourdough Eggless Oatmeal Raisin Muffins Recipe Video below:
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Sourdough Eggless Oatmeal Raisin Muffins Recipe details below:
Sourdough Eggless Oatmeal Raisin Muffins Recipe
- Rolled Oats - 1-1/4 cup
- Whole wheat flour - 1/2 cup
- Brown sugar - 3/4 cup
- Baking powder - 1-1/2 tsp
- Baking Soda - 1/2 tsp
- Salt - 1/2 tsp
- Raisins - 1/4 cup
- Chocolate chips - 1/4 cup
- Buttermilk - 1 cup
- Sourdough Starter - 1 cup
- Coconut oil - 1/3 cup
- Preheat oven to 200 C or 400 F.
- Grease 12 muffin tin or line with paper liners and keep it ready.
- In a bowl combine rolled oats and buttermilk. Mix and keep it aside for 5 mins. This helps the oats to soften.
- After 5 mins, stir in sourdough starter, coconut oil and raisins. Mix well and set aside.
- In another mixing bowl, add whole wheat flour, brown sugar, baking powder, baking soda, salt and stir to combine.
- Add this dry mixture to the wet oats mixture and stir only till moistened and there are no dry patches of flour can be seen.
- Add dark chocolate chips and mix gently to combine.
- Scoop the thick batter and fill the muffins cups till 3/4 th full.
- Bake for 20 to 25 mins or till a tester inserted comes out clean.
- Take the pan out and let it cool down completely.
- Serve for breakfast or as a snack.
- These muffins stay good for 2 days at room temperature and stayed well for a week when refrigerated.
- They can also be kept frozen for 3 months. Simply thaw and microwave for 1 or 2 min before serving.