Sourdough Eggless Oatmeal Raisin Muffins Recipe
Sourdough eggless oatmeal raisin muffins for breakfast or snack on the go.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 12 muffins
- 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.