Sourdough Blueberry Maca Muffins

Ingredients

• 1 cup sourdough starter
• 1 1/2 cups homemade yogurt
• 1/4 cup coconut oil, melted
• 2 eggs
• 1 1/2 cups whole wheat flour
• 1 cup old-fashioned oatmeal
• 1/2 cup rapadura
• 3 tsp. ground cinnamon
• 3 tsp. nutmeg
• 2 Tbsp. Red Maca powder, or another Maca variety
• 3 1/2 tsp. vanilla extract
• 1 1/2 tsp. almond extract
• 1 tsp. Celtic sea salt
• 1 tsp. baking soda
• 1 1/2 cups frozen blueberries
• Stevia to taste

Instructions

1. Combine the sourdough starter, yogurt, melted coconut oil, and eggs in a large mixing bowl.
2. Add the whole wheat flour, oatmeal, rapadura, cinnamon, nutmeg, Red Maca powder, vanilla extract, almond extract, and salt. Mix well.
3. Cover the bowl and refrigerate the mixture for 24 hours.
4. When ready to bake, remove the muffin mixture from the refrigerator and allow it to come to room temperature.
5. Preheat the oven to 375°F and prepare the muffin pans with coconut oil.
6. Mix the baking soda, frozen blueberries, and stevia into the batter.
7. Fill each muffin cup approximately 3/4 full.
8. Bake for 30–35 minutes.
9. Allow the muffins to cool in the pan for about 5 minutes, then carefully transfer them to a cooling rack.