Sourdough Applesauce Muffins
You'll love these sourdough muffins made with applesauce, rolled oats and raisins. They make a hearty snack or easy breakfast on the run! Whether you make your own applesauce or a jar from the pantry, these sourdough applesauce muffins will be a hit with your family.
Servings 12 muffins
Equipment
- 12 hole muffin pan
Ingredients
Wet Ingredients
- 340 g Applesauce
- 2 Eggs
- 3 g Salt
- 5 g Vanilla Extract
- 70 g Butter (melted or can use coconut oil)
- 50 g White Sugar
- 50 g Brown Sugar
- 200 g Sourdough Starter (or sourdough starter discard)
Dry Ingredients
- 270 g All Purpose Flour (can use whole wheat flour if you prefer)
- 80 g Rolled Oats
- 15 g Baking Powder (
- 1 teaspoon Cinnamon
- 100 g Raisins
Instructions
- Preheat the oven to 200C (390F) and line a 12 hole muffin pan with cup cake liners (or grease with oil or butter). Set aside.
- Add all of the wet ingredients to a large mixing bowl and whisk together until well combined (I've included the wet and brown sugars in the wet ingredients to ensure they are well dissolved).
- Once the wet ingredients are well combined, add the dry ingredients on top and then use a spatula to gently combine them all together.
- Spoon the muffin mixture evenly amongst the muffin holes. I've added a thin slice of apple and some granulated sugar to top of the muffins (but this is totally optional).
- Place into the oven for 25 minutes. If your oven runs hot, reduce the temperature to 180C (350F).
- Remove the sourdough applesauce muffins from the oven when they're golden brown and baked through.
- Allow them to cool on a wire rack.
