A Not-Too-Sweet Vegan Sourdough Blueberry Muffin Recipe

This muffin recipe is quick and easy, and makes for some tasty blueberry muffins. I wanted a recipe to use up some of my sourdough discard, but also wanted one that is healthy and not too sweet.

I use spelt flour in place of whole wheat flour for both its nutritional benefits and because it is not as dense as whole wheat flour.

Vegan sourdough muffins with fresh blueberries


  • 3/4 cup spelt flour
  • 3/4 cup unbleached white flour
  • 1/2 cup cornmeal
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sourdough starter
  • 1/4 cup maple syrup
  • 1/4 cup unsweetened applesauce
  • 1 cup nondairy milk (your favorite)
  • 2 cups fresh blueberries
  • optional sugar to sprinkle on top


  1. Pre-heat the oven to 450°.
  2. Use non-stick spray on your muffin pans. This recipe yields about 12 regular sized muffins.
  3. Combine the flours, cornmeal, cinnamon, baking soda, and salt in a bowl.
  4. Add the maple syrup, applesauce, milk, and sourdough starter to the dry mixture, and mix together until just combined.
  5. Fold in the blueberries gently.
  6. Scoop into muffin pan.
  7. Bake for about 22-25 minutes, until golden brown.
  8. Enjoy!

Let me know if you make these muffins!


Hawaiian Style Sourdough Banana Bread

Hi everyone,

Today’s post is a little diversion from my regular quilting and sewing themed posts.

I made some banana bread using some sourdough starter that turned out delicious so I’m sharing the recipe with you. I’m calling it “Hawaiian style” because it reminds me of some banana bread that I purchased at a road side stand in Hawaii a few years ago.

I listed the nuts and shredded coconut as “to taste” because some people want a little less texture, and others (like me) prefer a little more texture and crunch.

Hawaiian style sourdough banana bread, just out of the oven!


  • 1 cup mashed ripe bananas
  • 1/4 cup unsweetened applesauce
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sourdough starter
  • 2 cups flour (I used Bob’s Red Mill Artisan flour but all-purpose works fine)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 to 1/2 cup chopped macadamia nuts to taste (you could substitute almonds or walnuts)
  • 1/4 to 1/2 cup shredded coconut to taste
  • sprinkle of cinnamon and white sugar for the top


  1. Use spray oil on a bread loaf pan.
  2. Preheat the oven to 350 degrees.
  3. In a large bowl, combine the mashed bananas, applesauce, eggs, vanilla, brown sugar, and sourdough starter.
  4. In a medium bowl, combine the flour, baking soda, baking powder, and salt.
  5. Add the dry ingredients to the wet ingredients, and stir until just combined.
  6. Fold in the nuts and shredded coconut.
  7. Pour the batter into the loaf pan, and lightly sprinkle some cinnamon and sugar on the top for a subtle crunch and flavor.
  8. Bake for about 60 minutes or until a toothpick comes out clean.
  9. Cool and enjoy!

Hawaiian style banana bread, cooling

Sliced Hawaiian style banana bread, so yummy!

I only made the one loaf this afternoon and, with a teenage son and husband, this loaf will disappear quickly!

Let me know if you make this recipe in the comments below.