Healthy Sourdough Discard Carrot Cake Muffins (Vegan)
If you are looking for something healthier, delicious and easy to make using your leftover sourdough discard, then you should give this sourdough carrot muffin recipe a try! They have the most fluffy and light texture and such a perfect spiced, sweet and tangy balance in flavor. Plus, they pack a generous amount of shredded carrots for a nice boost in nutrition! This recipe also is vegan, egg-free and dairy-free.
Servings: 12 muffins
Calories: 244kcal
Ingredients
Dry ingredients
- 1 ½ cup all-purpose flour (180g.)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
Wet ingredients
- ¾ cup sourdough starter or discard (180g.) 100% hydration
- ¼ cup coconut oil (or vegetable oil) (50g.) melted, choose refined to avoid coconut flavor
- 1 cup light brown sugar (165g.)
- 2 tablespoon ground flax seeds mixed with 6 tablespoons of water
- 1 ¾ cup grated carrots (185g.)
- ¼ cup milk (60g) I used oat milk
- 1 tablespoon apple cider vinegar
For the cinnamon crumble topping
- ¼ cup brown sugar
- ¼ cup all-purpose flour
- 1 teaspoon cinnamon
- 2 tablespoon coconut oil solid or room temprature
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350º and line a muffin pan with 12 muffin liners.
Make the carrot muffins
- In a small bowl, combine the ground flax seeds with the water and let it sit until a gel forms (about 10 minutes).
- In a second small bowl, add the milk and apple cider vinegar, then stir. Let it sit until ready to use (this acts like a buttermilk!).
- Also melt the coconut oil using the microwave.
- In a large mixing bowl, combine the sourdough discard, flax eggs, milk + apple cider mixture, melted coconut oil and brown sugar. Stir until uniform. Then, add the grated carrots and stir to combine.
- Add the dry ingredients over: flour, baking soda, baking powder, salt and spices (cinnamon, ginger, nutmeg). Stir until combined and there are no visible dry pockets of flour (but try not to overmix the batter).
- Divide the batter in between the prepared 12 muffin liners (I like to use an ice cream scoop for doing that).
Prepare the crumble topping
- Combine the crumble topping ingredients until a coarse mixture forms. Use a fork to crush the solid coconut oil with the dry ingredients. You are looking for a crumbly texture with some larger chunks.
Bake
- Garnish the muffins with the crumble topping.
- Bake for 20-22 minutes or until a toothpick comes out clean.
- Let the muffins cool down in the muffin pan for 7-10 minutes, then gently remove and let them cool down on a cooling rack.
Notes
- This is a egg-free recipe, so instead of using eggs, you will be making "flax eggs", which is simply ground flax + water. Then let it sit for 5-10 minutes or until a gel-like mixture forms. This replaces beaten eggs.
- Storage tips: keep the muffins at room temperature for up to 2 days. For longer storage, then transfer in the fridge or freeze.
- You can add some chopped walnuts, raisins, chopped dates or shredded coconut. Check out the blog post for more ideas!
- Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.
Nutrition
Calories: 244kcal | Carbohydrates: 43g | Protein: 3g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 246mg | Potassium: 126mg | Fiber: 2g | Sugar: 24g | Vitamin A: 3131IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg