Makes 12 muffins

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✅ Ingredients

Dry Ingredients

• 1 cup sourdough discard
• 1 cup oats (blended into oat flour) or whole wheat flour
• 1 cup protein powder (vanilla works best)
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon (optional)

Wet Ingredients

• 2 eggs
• 1/2 cup Greek yogurt
• 1/4 cup milk (or almond milk)
• 1/4 cup maple syrup or honey
• 2 tsp vanilla extract
• 1 tbsp coconut oil (melted)

Add-ins

• 1 cup blueberries (fresh or frozen)

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🥣 Instructions

1. Preheat oven to 375°F (190°C).
   Line a muffin tin with liners or spray with non-stick spray.
2. Blend oats into oat flour if using oats (quick blender pulse).
3. Mix dry ingredients in a bowl:
   • oat flour / flour
   • protein powder
   • baking powder
   • baking soda
   • salt
   • cinnamon
4. In another bowl, whisk together:
   • sourdough discard
   • eggs
   • Greek yogurt
   • milk
   • maple syrup
   • vanilla
   • melted coconut oil
5. Combine wet + dry until just mixed.
6. Fold in blueberries.
7. Spoon into muffin tin (fill 3/4 full).
8. Bake 18–22 minutes until golden and a toothpick comes out clean.
9. Cool before eating.

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💪 Protein Count (Approx)

• Protein powder: ~20–25g per serving
• Greek yogurt + eggs: ~12–15g
  ➡️ ~7–10g protein per muffin (depending on protein powder)