Servings: 8 muffins
Ingredients
- 1 cup whole wheat flour
- 1/2 tsp salt
- 3/4 cup granulated sugar*
- 1 egg
- 1 medium sweet potato, cooked and mashed (~1 packed cup)
- 1/4 cup unsalted butter, softened
- 1/2 cup sourdough discard
- 1 tsp vanilla extract
- 1 tsp baking soda
- 2 cups fresh blueberries (optional)*
Instructions
- Unless you’re skipping the overnight fermentation, make the dough the day before you want to eat the muffins.
- In one bowl, combine flour, salt, and sugar.
- In another bowl, mix mashed sweet potato, egg, butter, sourdough discard, and vanilla. Ensure the sweet potato and butter are not too hot — if they are, they can damage or kill the beneficial microbes in the sourdough discard needed for fermentation.
- Stir wet ingredients into dry until just combined.
- Cover and refrigerate overnight (≈ 12 hours) for gentle fermentation.
- The next morning, sprinkle in baking soda and mix until evenly incorporated.
- Fold in blueberries (or other add-ins like nuts or chocolate chips).
- Preheat oven to 350°F (175°C).
- Divide batter into a greased or lined muffin tin.
- Bake 35 minutes, or until golden brown and a toothpick comes out clean or with a few moist crumbs.
Video
Notes
-I often use einkorn whole wheat for increased digestibility and nutrient density.
-*I usually use cane or coconut sugar, or allulose for a lower-glycemic option. If using allulose, increase to 1 cup (instead of ¾ cup) since it’s less sweet.
-*Feel free to make your muffins with other add-ins like chocolate chips or nuts.
-Why overnight? Fermentation softens gluten, reduces antinutrients, lowers glycemic impact, and improves texture.
Nutrition
Calories: 222kcal | Carbohydrates: 38g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 307mg | Potassium: 160mg | Fiber: 3g | Sugar: 20g | Vitamin A: 4216IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg
Nutrition values are approximate and may vary.
Have you tried this recipe?Comment below and tell us about it on Instagram! @wholeshenanigans
