Sourdough Applesauce Muffins (easy, one-bowl)

These sourdough applesauce muffins are soft, moist, and fluffy with a subtle tang from the sourdough starter. The applesauce not only adds sweetness but also makes them healthier by cutting down on sugars. These muffins are a nutritious and delicious breakfast or snack option!

Since it’s apple season and I had lots of sugar-free applesauce, I thought why not making some Sourdough Applesauce Muffins? At first, I was a bit skeptical about the outcome of these, mostly because I thought these muffins wouldn’t be any different from other muffins (without applesauce) but I was wrong.

The applesauce gives these muffins a wonderfully moist texture and a natural sweetness that really sets them apart. I paired the applesauce with raisins because these two go well together, and also for a diversity of textures.

Not to mention the flavor that the sourdough starter gives to these muffins: it brings a depth of flavor that’s richer than traditional muffins, with a hint of fermentation that elevates their taste to another level. Sourdough is also good for your gut! (read more about the benefits of sourdough here)

These muffins are the perfect way to celebrate apple season, using fresh, homemade applesauce to create a treat that’s as satisfying as it is nutritious.

Plus, these are so easy to make. All you have to do is combine all the ingredients into one bowl and pop these in the fridge overnight. The next day, add the batter to the muffin tins, bake and you are done. Definitely the easiest recipe for a busy mama (hi, mom of two here!) or for any busy person, really!

I am simply in love with this recipe, you guys.

Ingredients & possible substitutions

• Applesauce – there are no applesauce muffins without applesauce, right?
• Coconut oil – for moisture, to make sure the muffins are not dry; can be substituted with butter.
• Sourdough discard – active sourdough starter can be used as well but be prepared for more raise when baking.
• Sugar – any type of sugar will work, granulated, brown, or coconut sugar.
• Chia seed egg – chia seed is very healthy, but it can be substituted with flax eggs or normal eggs.
• Flour – I used all-purpose flour here because sourdough loves unbleached simple flour; I recommend you do the same.
• Rolled oats – for texture and health benefits. Quick oats can work too but won’t provide the same texture.
• Baking powder, and baking soda – to make sure the muffins won’t be too dense or won’t rise enough.
• Cinnamon powder – pairs really well with applesauce and raisins but can be substituted or omitted.
• Raisins – I don’t recommend skipping or substituting these but the muffins will still be good if you do so.

How To Make Sourdough Applesauce Muffins From Scratch

First, add all of your wet ingredients, including sugar, in a large bowl: applesauce, coconut oil, sourdough discard, sugar, and chia seed eggs (made by combining 3 tbsp chia + 9 tbsp water, mix, and let it jellify for 5 minutes). Combine everything.

Next, add the rest of the ingredients: flour, rolled oats, baking powder, baking soda, cinnamon powder, and raisins. Mix to combine. Cover with plastic foil and refrigerate overnight.

The next day, prepare your muffin tin by spreading some oil on it. Scoop out the muffin batter and add it into muffin tins, making sure not to overfill them. Sprinkle some rolled oats and cinnamon on top.

Bake for 30 min at 180 C/ 350 F. When done, remove them from the muffin tins because otherwise, they might become mushy. Enjoy!

Storage information

At room temperature. Can be left on the kitchen counter for up to 2 days, covered with a tea towel.

In the fridge. Place in the fridge in an air-tight container for up to 5 days. Can be reheated in the oven/microwave.

In the freezer. I like to keep a few in the freezer for the days when I am craving a filling and delicious snack. The sourdough applesauce muffins can be stored in the freezer for up to 2 months.

Tips for the perfect muffins

• Don’t let the batter stay in the fridge for longer than 24 hours. Otherwise, your muffins might end up being too sour because of the sourdough fermentation.
• Don’t overmix the batter. Once you add the dry ingredient, stir just until everything is combined. Overmixing can result in dense muffins, as it activates too much gluten.
• Let the muffins cool in the pan for 5 minutes but not longer than that. Allow the muffins to cool in the pan for a few minutes before transferring them to a cooling rack. This helps them set and prevents them from breaking apart while still warm. However, leaving them for too long might result in gloopy consistency.

More muffin recipes that you might like:
– Beetroot Muffins
– Sourdough Raspberry Muffins
– Black Bean Muffins