Sourdough Morning Glory Muffins

The best Sourdough Morning Glory Muffins you'll ever eat - they're so full of goodness you'll feel great every time you eat one! Full of fibre and protein from fruits, vegetables, seeds and whole wheat flour, they're a great way to start your day.

Course Breakfast, Snack

Cuisine American

Keyword Sourdough Discard

Prep Time 30

Cook Time 30

Total Time 1

Servings Muffins

Calories 195kcal

Equipment

2 Muffin Tins
18 Paper Muffin Liners

Ingredients

Dry Ingredients

250 g Whole Wheat Flour (can use spelt or Einkorn if you prefer)
2 g Ground Cinnamon (approx. 2 tsp)
1 g Ground Ginger (approx. 1 tsp)
3 g Salt (approx. half tsp)
40 g Flaxseed
100 g Brown Sugar
30 g Desiccated Coconut
75 g Pecans chopped
10 g Baking Powder (approx. 2 tsp)
12 g Baking Soda (approx. 2 tsp)
75 g Raisins

Wet Ingredients

80 g Orange Juice
3 Eggs
80 g Honey
80 g Vegetable Oil
Zest of Whole Orange (zest only)
200 g Sourdough Starter (active or sourdough discard)
1 Green Apple Grated or shredded
2 Carrots Grated or shredded
5 g Vanilla Extract

Seed Mixture Topping

50 g Seeds (flax, chia, sesame, hemp etc)

Instructions

Preheat the oven to 180C (356F) and place 18 paper muffin liners into your muffin tins. If you're not using paper liners, simply grease the muffin tins generously with butter.
Take the raisins and pour the orange juice over them. Allow them to sit for 10 minutes before you start making the muffins.
Shred your apple and carrots and zest your orange (see notes for easy way to do this).
Take all of the wet ingredients, including the orange juice soaked raisins and add them to a large bowl. Whisk them together until the eggs are beaten and all of the wet ingredients are combined. The mixture will be very liquidy - and that's ok!
Now take all of the dry ingredients (except the raisins because they are in the bowl with the wet ingredients already) and add them to a large mixing bowl. Mix them together until everything is well distributed and there are no lumps.
Make a well in the centre of the dry ingredients and pour the wet ingredients into it. Stir the wet and dry ingredients until the dry ingredients are just moistened. It's ok if there are still some dry flour clumps.
Take your muffin tin and scoop the mixture into the holes (or paper liners if you're using them).
Top each muffin with some of the seed mix.
Bake the Sourdough Morning Glory Muffins in the oven at 180C (356F) for around 30 minutes or until baked through and golden (the time will depend on the size of muffins you're making).
Allow to cool on a wire rack.

Notes

Flour - you can use any flour you like in these muffins. I find whole wheat works best and gives the best flavor. Other flours that work well include whole grain spelt. white whole wheat and Einkorn.

Carrot & Apple - I find it quicker to shred these in a food processor but you can grate them by hand if you prefer.

Pecans - You can use walnuts if you don't want to use pecans.

Seed Mix for Topping - I have used flaxseed and chia seeds to top the muffins in the photos - you can use whatever seeds you prefer. Pumpkin, sunflower, hemp and flax all work really well.

Muffin Tin - I've used 3 x 6 hole muffin tins lined with parchment paper cases. You can make larger bakery style muffins if you prefer. They will take a bit longer to cook if you increase the size of the muffins.

Nutrition