One thing I make regularly is muffins. My husband loves one as a mid-morning snack with an apple, and I often will grab one for breakfast on my drive to work with a small portable kefir drink. But so many of them are super high in fat and sugar.
This one is neither low sugar or fat but it's still in an acceptable range with only three grams of fat per muffin and it makes a very moist and tasty muffin with extra fiber from the oatmeal.
Sourdough Oatmeal Muffins
In large bowl mix:
1 cup oats (not instant)
1 and 1/2 cups flour
1/3 cup brown sugar
1/4 tsp baking soda
1/2 tsp salt
1/2 tsp baking powder
1/4 teaspoon cinnamon
pinch of Cardamom
In a medium bowl mix:
1 cup skim milk or nut milk
1/2 cup sourdough starter
1 large egg whisked (or equivalent veggie egg substitute)
splash of pure vanilla (about 1/4 tsp)
3 Tablespoons butter melted or Vegan "butter" baking stick. (drizzle in slowly while whisking)
Pour liquid ingredients into the large bowl with the dry ingredients and stir until combined.
Spray 12 muffin tins with non-stick spray, add batter using a 1/4 or 1/3 cup measure and bake in preheated 375 F. oven for 16-18 minutes (lightly brown and a toothpick inserted into the center comes out clean.
NOTE: To make gluten-free use King Arthurs gluten free flour and add 1/2 teaspoon Xanthan Gum to the dry ingredients.