sourdough eggless oatmeal raisin muffins recipe
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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
Course: Breakfast
Cuisine: American
Servings: 12 muffins
Author: Radhika


Dry Ingredients:

  • 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

Wet Ingredients:

  • 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.