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Sourdough Apple Cinnamon Muffins

A soft and moist muffin that combines the sweetness of apples with the comforting spice of cinnamon. This gluten-free and vegan recipe is a delightful blend of wholesome ingredients, made using sourdough starter for a bold and distinguished flavor.
Keyword: gluten free, vegan
Servings: 18 muffins

Ingredients

  • 1/2 cup unsalted plant butter softened
  • 1/2 cup coconut sugar
  • 1/2 cup sourdough starter active or discard
  • 1 Tbsp maple syrup or honey
  • 1 cup gluten free 1-to-1 flour see notes
  • 2 cups old fashioned gluten free oats
  • 3/4 cup applesauce
  • 1 chia egg see notes
  • 1.5 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 apple diced
  • 1/3 cup chopped pecans or walnuts optional

Instructions

  • In a large mixing bowl, cream together the softened butter and sugar.
  • Add the sourdough starter, applesauce, and maple syrup. Mix until combined.
  • Stir in the flour, oats, and salt.
  • Cover with a tea towel and allow the batter to sit in a warm place to ferment for 8-24 hours. This step is optional. For a quick recipe that doesn’t require fermentation, you can follow the remaining steps right away.
  • Once the batter has fermented, preheat the oven to 350 °F.
  • In a small bowl or measuring cup, prepare a chia egg by mixing together 1 tbsp of chia seeds with 3 tbsp of warm water. Let this mixture sit for 5 minutes to thicken.
  • Wash, peel, and dice one apple to be set aside.
  • Uncover the fermented batter and add the vanilla extract, chia egg, baking soda, baking powder, cinnamon, and salt. Mix until combined.
  • Fold in the diced apples and chopped pecans with the fermented batter.
  • Lightly coat a muffin pan with olive oil or fit with paper liners.
  • Generously fill the coated or lined muffin tins with batter, about 3/4 full. Optionally, top the muffins with additional chopped pecans.
  • Bake full sized muffins for 20-25 minutes at 350 °F. Bake mini muffins for 15-20 minutes at 350 °F.
  • Once completely cool, transfer the muffins to an airtight container. Enjoy within 3 days when stored at room temperature, within 1 week when stored in the refrigerator, or freeze to enjoy within 3 months.

Notes

If a vegan recipe is not necessary, you can use 1 regular chicken egg in place of a chia egg and dairy butter instead of plant based butter.
1/2 cup coconut oil can be used in place of 1 stick of plant based butter. I like to use avocado or olive oil plant butter. 
If a gluten free recipe is not necessary, you can use 1 cup of all purpose flour in place of the gluten free 1-to-1 flour blend.