Sourdough Carrot Cake Muffins (Sourdough Discard)

These sourdough carrot cake muffins are so fluffy and packed with amazing texture! Each muffin is full of grated carrots, crunchy coconut and raisins (of course the raisins are optional)! These muffins use an entire cup of sourdough discard and that makes them so soft and fluffy while using up that discard you have on hand! Whip these up in no time and enjoy your cake for breakfast or snacks!

Sourdough Carrot Cake Muffins

This recipe for sourdough carrot cake muffins is completely dairy free, soy free and nut free! They can also be made refined sugar free if you replace the cane sugar with extra coconut sugar!

More healthy muffins recipes with sourdough

1. Sourdough Banana Muffins (with Sourdough Discard).
2. Sourdough Chocolate Chip Pumpkin Muffins.
3. Sourdough Lemon Blueberry Muffins (using Sourdough Discard).

Common Questions:

What is Sourdough Discard?

Sourdough discard is the portion of a sourdough starter that needs to be removed from the jar before feeding. It has already gone through the process of feeding it flour and water which makes it double in size and then go back down flat. To make more room in the jar for another feeding, one will remove much of the starter and it can then be used as “discard” in recipes.

Why Use Sourdough Discard in Muffins?

Sourdough discard is an amazing ingredient to create a moist and fluffy muffin! It adds more depth to the flavor without adding too much “sourness”. If you keep a sourdough starter, using discard in things like muffins is a great way to avoid waste since it would normally be thrown out or “discarded” as the name suggests.

Are Sourdough Muffins Healthy?

Sourdough discard has been through a process of fermentation and so the flour has essentially been “predigested” by many healthy bacteria. Adding this ingredient to your muffins adds these beneficial bacteria and predigested flour to the muffins and makes them a bit easier to digest.

These muffins not only contain benefficial sourdough, but are also dairy free and don’t contain artificial preservatives.

Ingredients we use to make these ultra fluffy muffins.

Sourdough discard: This is the star ingredient in these muffins. See above for common questions about sourdough discard.

Coconut oil: You’ll use this oil melted and cooled to prevent it from solidifying when adding it to the other ingredients.

Cane sugar: If you’d like to make these muffins refined sugar free, you can replace the cane sugar with more coconut sugar.

Coconut sugar: An unrefined sugar that has a slight maple flavor. You can use brown sugar in it’s place, if you prefer.

Full fat coconut milk: This helps add a little bit of density that works so well for carrot cake muffins. You can also use greek yogurt in its place.

Eggs: A binder in this recipe that helps these muffins cook all the way through.

Vanilla: A small amount adds so much flavor.

Grated carrots: I grate them myself with a grater I use for cheese shreds, you can also buy shredded carrots.

All-purpose flour: I recommend using all-purpose flour and not replacing it with whole wheat as it will change the measurement.

Shredded coconut: This adds a beautiful texture and flavor that is perfectly carrot cake!

Baking soda: A rising agent to make these muffins fluffy and tall.

Cinnamon: A must for carrot cake flavor combos.

Sea salt: This brings out other flavors in this recipe.

Raisins (optional): I know, I know… Many of you don’t like raisins. You can leave them out if you prefer!

Your new favorite tips and tricks for muffins.

1. This muffins recipe uses an entire cup of sourdough discard! So I like to save up some discard in an airtight jar in the fridge so I can make a double or sometimes triple batch of muffins at a time. I then freeze leftovers and have breakfast ready when I need it!
2. I’ve been making my own muffin liners with unbleached parchment paper. Just cut out 4×4 squares, then use a small drinking cup to push each square into 1 muffin cup. You’ll repeat until every muffin cup has a liner then fill with your batter and bake!
3. For this recipe, you’ll preheat your oven to 425 degrees Farhenheit. Cooking the muffins at a higher temp will encourage more rising and will create taller muffins. After baking the muffins for 5 minutes, you’ll turn down the temperature to 350 for the remainder of the cooking time to ensure they don’t burn.

Equipment you need to make sourdough carrot cake muffins.

1. You’ll need a couple mixing bowls to prepare the batter. If you’re looking for a new one, here’s my favorite glass mixing bowl with a lid!
2. You can’t make muffins without a muffin pan. I’ve been using these stainless steel ones and love them.
3. I recommend using muffin liners for this recipe so they bake evenly and make clean up easier. Here’s a great budget friendly option and here’s a more fancy option perfect for guests and parties!

Sourdough Carrot Cake Muffins Recipe:

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Sourdough Carrot Cake Muffins

These sourdough carrot cake muffins are made with sourdough discard! With grated carrots, shredded coconut and optional raisins for a range of delicious textures. Enjoy these delicious muffins for breakfast or snacks!

Course Breakfast

Keyword sourdough carrot cake muffins, sourdough discard carrot cake muffins

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 12 muffins

Author Adrianne

Ingredients

• 1 cup sourdough discard
• ½ cup coconut oil (melted and cooled)
• ½ cup cane sugar
• ½ cup coconut sugar or brown sugar
• ½ cup full fat coconut milk (or sub greek yogurt)
• 2 eggs (room temp)
• 2 teaspoons vanilla extract
• 1 ½ cups grated carrots
• 1 ½ cups all-purpose flour (unbleached)
• ⅓ cup shredded coconut (unsweetened)
• 1 ¼ teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon sea salt
• ½ cup raisins (optional)

Instructions

• Preheat your oven to 425 degrees Farhenheit and line 12 muffin cups with liners. (YOU'LL TURN DOWN THE OVEN TEMP PARTWAY THROUGH BAKING).
• In a large mixing bowl, whisk sourdough discard, melted coconut oil, cane sugar, coconut sugar, coconut milk, eggs and vanilla extract.
• Add in grated carrots and whisk until fully encorporated.
• In a separate mixing bowl, stir together all-purpose flour, shredded coconut, baking soda, cinnamon and sea salt.
• Transfer dry ingredients to bowl of wet ingredients and mix until almost combined. Then add in your raisins if using and finish stirring.
• Divide the batter evenly among your 12 lined muffin cups. Place in 425 degree oven and bake for 5 minutes. Without opening the oven door, turn down the temperature to 350 bake for another 12-16 minutes (or until an insterted toothpick comes out clean).
• Let your muffins cool slightly before removing from pan.
• Store any leftovers in an airtight container for 4-5 days.

More healthy breakfast ideas to make!

1. 17 Gluten Free Breakfast Recipes You Need to Try.
2. Healthy Blueberry Crisp (Gluten Free + Dairy Free).
3. Chocolate Banana Muffins (Gluten Free + Dairy Free).

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