Sourdough Applesauce Muffins
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!
Equipment
- 1 Large bowl
- Muffin tin
Ingredients
- 1 cup applesauce
- 1/2 cup coconut oil melted
- 1 1/2 cups sourdough discard
- 3/4 cup sugar
- 3 chia seed eggs or flax eggs, or normal eggs; done by mixing 3 tbsp chia seeds and 9 tbsp water, then let it jellify for 5 minutes
- 1 1/2 cups flour
- 1/2 cup rolled oats
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1/3 cup raisins
Instructions
- Add all of your wet ingredients, including sugar, in a large bowl: applesauce, coconut oil, sourdough discard, sugar, and chia seed eggs. Combine everything.
- On top, add the dry ingredients: flour, oats, baking powder, baking soda, cinnamon, salt, and raisins. Mix again just until combined.
- Cover the bowl with a plastic foil and place in the fridge overnight.
- The next day, prepare your muffin tin by spreading some coconut oil to prevent sticking. Add your muffin mixture to the tins. Sprinkle some oats and cinnamon on top.
- Bake at 180 C/350F for 30 minutes.
- When done, let the muffins cool down in the pan for 5 minutes, then place on a cooling rack to cool down completely. Enjoy!
Video
Notes
- 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.