A perfect grab and go breakfast that is wholesome and uses some of your sourdough starter? Yep! These have great texture and flavor. I think you’ll love the ingredient list too!
Stir together oats, milk, yogurt and raisins right away and let sit while you gather up the rest of the ingredients and get ready. You want the oats and raisins to have a chance to soften up a bit.
Preheat the oven to 400°F and grease a 12 cup muffin tin.
Stir sourdough starter and honey or brown sugar into oats.
Stir oil and egg into oat mixture.
In a small bowl, mix together flours, baking powder, baking soda, cinnamon, nutmeg and salt.
Stir dry ingredients into wet ingredients.
Spoon into prepared muffin tin.
Bake 20-25 minutes or until golden brown. Remove from muffin tin and cool on wire rack.
Store in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
Notes
You can use sourdough discard or unfed sourdough for this recipe.