Sourdough Morning Glory Muffins

5 from 1 vote

These Sourdough Morning Glory Muffins are a delicious breakfast or snack that will keep you full and satisfied! They are full of applesauce, shredded carrots, crunchy nuts, and sweet raisins!

Prep Time5

Cook Time20

Total Time25

Course: Breakfast

Cuisine: American

Servings: Muffins

Calories: 359kcal

Author: Lynn Polito

Equipment

Ingredients

2 cups Whole Wheat Flour
1 cup Sugar
2 teaspoon Baking Soda
1 tablespoon Ground Cinnamon
½ teaspoon Salt
3 Eggs
½ cup Melted Butter
½ cup Sourdough Discard Unfed
½ cup Applesauce
2 teaspoon Vanilla Extract
1 Apple Grated
2 cups Carrots Grated
1 cup Chopped Walnuts
1 cup Raisins

Instructions

Spray a muffin tin with nonstick cooking spray or line a muffin tin with cupcake liners. Preheat the oven to 350 degrees F.
In a medium mixing bowl, mix together the whole wheat flour, sugar, ground cinnamon, and salt. With a fork, mix and set that aside.
In a large mixing bowl, mix together the eggs and melted butter. Mix in the applesauce, vanilla extract, and sourdough discard. Mix well until fully combined.
Fold in the grated apple, grated carrots, raisins, and chopped walnuts.
Scoop the batter into the prepared muffin tin. Bake for 20-22 minutes or until a toothpick is inserted and comes out clean.

Notes

Active sourdough starter or sourdough discard can be used in this recipe.
Do not overmix. Mix until the ingredients are just mixed together. Too much mixing and you'll have tough muffins.
Make sure your baking soda is fresh. Since the baking soda is doing the hard work of making the muffins rise, they should be fresh and not expired.
Keep the baked muffins in an airtight container on the counter or in a gallon sized Ziploc bag.
Place the muffins in a freezer safe container and freeze them for up to 3 months.

Nutrition