Can I use fed sourdough starter instead of discard?

Yes! While I typically use sourdough discard in my high protein sourdough muffins , a fed starter works beautifully, too. It just adds a little more rise and a bit of tang. If your fed starter is very bubbly, reduce the baking powder slightly to avoid overflow.

How much protein is in each muffin?

Each of my high protein sourdough muffins packs around 8–10 grams of protein , depending on the type of protein powder, yogurt, and add-ins you use. Greek yogurt, eggs, and protein powder really boost the content naturally—without artificial additives.

Can I make high protein sourdough muffins dairy-free?

You sure can. I’ve subbed in coconut yogurt , dairy-free protein powder , and even mashed banana for Greek yogurt in a pinch. The texture changes slightly, but the tangy flavor from the sourdough discard still shines. Just be sure to grease your muffin liners well—dairy-free versions tend to stick more.

Do high protein sourdough muffins freeze well?

Absolutely! I freeze mine in a single layer, then transfer to a silicone freezer bag. They reheat beautifully in the microwave or toaster oven. If I’m meal prepping for the week, I always double the batch and freeze half for later.

High Protein Sourdough Muffins: Irresistible Energy-Boosting Treat

Description

These high protein sourdough muffins combine gut-friendly fermentation with powerhouse protein. Great for grab-and-go breakfasts or post-gym snacks.

Ingredients

Scale

3/4 cup sourdough discard

2 eggs

1/2 cup Greek yogurt

1 scoop vanilla protein powder

1/4 cup honey or maple syrup

1/4 cup olive oil or melted coconut oil

1 cup whole wheat flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

Optional add-ins: blueberries, chopped nuts, cinnamon

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Instructions

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease.

2. In a large bowl, whisk together eggs, Greek yogurt, sourdough discard, oil, honey, and vanilla protein powder.

3. In a separate bowl, mix flour, baking powder, baking soda, and salt.

4. Add dry ingredients to wet and stir until just combined. Fold in any optional add-ins.

5. Spoon batter evenly into muffin cups, filling about 3/4 full.

6. Bake for 18–22 minutes, or until tops are golden and a toothpick comes out clean.

7. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

These muffins can be stored in the fridge for up to 5 days or frozen for 2 months.

To reheat, microwave for 30 seconds or warm in the toaster oven.

Use fed sourdough starter if discard is unavailable—just reduce baking powder slightly.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 165
Sugar: 8g
Sodium: 190mg
Fat: 6g
Saturated Fat: 1.5g
Unsaturated Fat: 4.5g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 9g
Cholesterol: 35mg