BRAND NEW STYLES JUST DROPPED!

So once you have gone down the rabbit hole with a sourdough starter you will learn that once you begin feeding it you need to discard some each time. So I started looking into Sourdough starter discard recipes. Many of them use white flour, refined sugar and eggs, which are all things I try to stay away from. So when my sister-in-law sent me this recipe from Alison Wu I knew I had to try it.I altered her recipe a little if you are interested in my version. But I definitely suggest checking out her recipe as well. It sounds amazing! I was just out of ripe bananas at the time.

Sourdough Discard Muffins with Maple Walnut Crumble
[Makes 18 muffins]

For the muffins
4oz apple sauce (unsweetened)
1/2 cup coconut sugar
1/3 cup + 2 tablespoons coconut oil, melted (1/3 cup + 2 Tablespoons)
flax eggs 
1/4 cup yogurt
1 teaspoon cinnamon
1/2 teaspoon sea salt
1 cup sourdough discard
2 cups super-fine almond flour (2 cups)
1/2 teaspoon baking soda

For the topping
3/4 cup raw walnuts, roughly chopped
1 Tablespoon maple syrup
1 tsp cinnamon

  1. Preheat oven to 350F. In a large mixing bowl
  2. In a large bowl, mix the flax eggs, apple sauce, yogurt, sourdough discard, coconut sugar, coconut oil, cinnamon, salt and baking soda to the bowl. Whisk to combine, then slowly mix in the almond flour a cup at a time.
  3. In a small bowl, mix topping ingredients until well combined.
  4. Grease a muffin tin with coconut oil. Fill each muffin cup about 3/4 full and top with a scant Tablespoon of filling. Bake muffins in preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  5. Let cool and enjoy!
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