How to Make Carrot Cake Sourdough Muffins
Carrot Cake Sourdough Muffins
“These muffins are great for breakfast or an afternoon snack.”
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These muffins are simple to make and contain no sugar. The sweetness comes naturally from pineapple and maple syrup. They make a great treat. And to me, they taste like carrot cake but without the frosting. So it like I get to eat cake for breakfast and feel good about it.
Prep Time: 10 minutes
Cook Time: 20 min
Servings: 12 muffins
Ingredients
1/2 cup coconut oil, melted
5 tbsp maple syrup
2 eggs
1/2 cup sourdough discard
1/4 cup coconut flakes
8oz crushed pineapple, drained
2 carrots, grated
1 1/2 cup flour
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
1/4 cup walnut pieces (optional)
Preparation Steps
1. Preheat the oven to 350º F. If you have a convection setting on your oven, use it to ensure even baking.
2. In a large mixing bowl, melt the coconut oil and mix in the maple syrup. Add the eggs one at a time and stir until incorporated.
3. Stir in the sourdough starter, and then add the coconut flakes and the crushed pineapple. Make sure to drain the pineapple before adding it to the batter.
4. Grate the carrots and add them to the batter.
5. In a separate bowl, mix together the flour, baking soda, cinnamon, and salt.
6. Pour the dry ingredients into the wet ingredients and stir until just combined. Add walnuts if desired.
7. Spray a muffin tin with cooking spray. Use a cookie scoop to divide the batter between the muffin tins.
8. Bake for 20 minutes or until golden brown. Enjoy warm!
NOTE
These carrot cake sourdough muffins are perfect for a quick and healthy breakfast!
Original recipe from OldFashionedInspiration.com
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