Muffins are an easy and versatile snack. Try these hearty maca muffins and reap the benefits of sourdough and red maca in one delicious morsel!
Combine sourdough starter, yogurt, coconut oil, and eggs in a large mixing bowl.
Add whole wheat flour, oatmeal, cane sugar, cinnamon, nutmeg, red maca, vanilla and almond extracts, and salt and mix well.
Cover the bowl and let sit in the fridge for 24 hours.
When you're ready to bake, take the muffin dough out of the fridge and let come to room temperature. Preheat the oven to 375 degrees and spray muffin pans with coconut oil.
Mix in the baking soda, frozen blueberries, and stevia.
Fill each muffin cup 3/4 full. Bake for 30-35 minutes.
Let cool for about five minutes, then remove carefully from muffin pan and let cool on a cooling rack.