Ingredients:

• 1 1/2 cup blueberries, frozen
• 1 cup sourdough starter
• 3 tsp. cinnamon, ground
• 1 1/2 cup yogurt, homemade
• 1/4 cup melted coconut oil
• 2 eggs, medium
• 1/2 cup flour (whole wheat, gluten-free, or paleo blend)
• 3 tsp. nutmeg

• 1 cup old-fashioned oatmeal
• 1/2 cup rapadura
• 1/2 tsp. almond extract
• 2 tbsp. organic maca
• 1 tsp. baking soda
• 1/2 tsp. vanilla extract
• 1 tsp. Celtic sea salt
• Stevia to taste
• Almonds to sprinkle on top

Directions:

1. Combine sourdough starter together with eggs, yogurt, & coconut oil in a mixing bowl, preferably large size.
2. Add rapadura, oatmeal, whole wheat flour, almond extracts, ground cinnamon, organic maca, nutmeg, vanilla & salt; mix well.
3. Cover & let sit in a refrigerator for a day.
4. When ready to bake, remove the muffin dough from the refrigerator and bring it to the room temperature. Preheat your oven to 375 F/185 C & using the melted coconut oil, lightly spray the muffin pans.
5. Mix in the frozen blueberries, baking soda & stevia.
6. Fill each muffin cup with the batter approximately 3/4 full & bake for half an hour or little longer.
7. Let cool at room temperature for couple of minutes and then transfer the muffins carefully on a cooling rack to cool completely.