Morning Glory Sourdough Muffins, THM E, SF

Muffins go with morning and coffee. These Morning Glory Muffins are chock full of apples, carrots, raisins, and a sprinkling of nuts.

Muffins are a quick breakfast for those of us who don’t have much time in the mornings. They can be frozen and thaw wonderfully with a fresh baked texture.

These muffins use up sourdough starter when you have extra that is not being used. Since I want to bake these muffins right after mixing I use sprouted flour in the dough. The sprouted flour gives the muffins a soft texture. You can use either sprouted spelt or sprouted wheat flour.

Sourdough bread is made by fermenting the dough naturally using occurring lactobacilli and wild yeast. This was the usual form of leavening bread down into the Middle Ages until it was replaced by other products. French Bakers brought sourdough techniques to California during the Gold Rush where it remains large part of the culture today. To me, there is something special about taking flour and water and turning it into a bubbling starter.

My starter, pictured below, is over 8 years old. From this jar, I have sent our thousands of jars/packs of starter to help others begin their journey into this intriguing world of baking. If you would like to purchase a mature starter to give you a jumpstart into baking you can purchase one on the “Buy it Now” page.

Morning Glory Sourdough Muffins, THM E, SF,

  • Dry ingredients:
  • 2 2/3 cups sprouted flour
  • 4 teaspoons cinnamon
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • Wet Ingredients:
  • 1 1/2 cups sourdough starter, unfed or active starter
  • 1/2 cup sugar-free applesauce
  • 1/3 cup THM Gentle Sweet
  • 2 eggs
  • 3 egg whites
  • 4 teaspoons vanilla
  • 1/3 cup non-fat Greek Yogurt
  • Add-Ins:
  • 1 cup grated apple
  • 1 1/2 cups grated carrots
  • 3/4 cup raisins
  • chopped walnuts to sprinkle over the muffin before baking
  • Preheat the oven to 425 degrees F. Mixing the dough: In a bowl whisk together the sprouted flour, cinnamon, baking powder, baking soda and salt. Set aside. Blend together sourdough starter, applesauce, Gentle Sweet, eggs, eggs whites, vanilla, and Greek Yogurt. Fold the wet and dry ingredients together just until combined. Folds in the carrots, apples, and raisins. Baking: Spray a muffin pan with baking spray. Fill each muffin 3/4 full. Sprinkle a few chopped nut pieces over each muffin. Bake for 16-18 minutes or until a toothpick inserted in the center comes our clean. 18 large muffins.
  • You can add 1/2 cup unsweetened shredded coconut and 1/2 cup chopped walnuts if you don’t mind a THM XO.

Here is am getting ready to mix the wet and dry ingredients together. I just fold them lightly until you don’t see any flour. I find that an immersion blender works great to blend the wet ingredients together.

This is how full I fill the muffins. I sprinkle just a few walnut pieces over the top of each muffin.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church.

AMAZON

One Degree Organic Foods Sprouted Whole Wheat Flour, 80 Ounce

Sprouted Wheat Flour has already been sprouted making it easier for your body to digest.

I use a larger muffin pan than the regular size. That way I have just one large muffin for breakfast.

I have all sizes of cookie scoops. They are so handy when you want a consistent size product. This company has all kinds of sizes.

KitchenAid KHBV53ER Variable Speed Corded Hand Blender, Empire Red

I love my Immersion blender … I use it every single day! I blend my coffee, eggs, just anything that I want smooth.

Trim Healthy Mama Store

The Trim Healthy Mama Store has wonderful products. Here is my affiliate link if you wish to use it. Trim Healthy Mama Store.

Image of Xylitol Free Gentle Sweet 1lb SKU# 653341255815 600x600 pixels

Morning Glory Muffins, THM E, SF

Course Breakfast
Cuisine American
Prep Time 25 minutes
Cook Time 16 minutes
Servings 18
Author Glenda Groff

Ingredients

  • Dry ingredients:
  • 2 2/3 cups sprouted flour
  • 4 teaspoons cinnamon
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • Wet Ingredients:
  • 1 1/2 cups sourdough starter unfed or active starter
  • 1/2 cup sugar-free applesauce
  • 1/3 cup THM Gentle Sweet
  • 2 eggs
  • 3 egg whites
  • 4 teaspoons vanilla
  • 1/3 cup non-fat Greek Yogurt
  • Add-Ins:
  • 1 cup grated apple
  • 1 1/2 cups grated carrots
  • 3/4 cup raisins
  • chopped walnuts to sprinkle over the muffin before baking

Instructions

  1. Preheat the oven to 425 degrees F. Mixing the dough: In a bowl whisk together the sprouted flour, cinnamon, baking powder, baking soda and salt. Set aside. Blend together sourdough starter, applesauce, Gentle Sweet, eggs, eggs whites, vanilla, and Greek Yogurt. Fold the wet and dry ingredients together just until combined. Folds in the carrots, apples, and raisins. Baking: Spray a muffin pan with baking spray. Fill each muffin 3/4 full. Sprinkle a few chopped nut pieces over each muffin. Bake for 16-18 minutes or until a toothpick inserted in the center comes our clean. 18 large muffins.

You will find many THM compatible recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now.

5 thoughts on “Morning Glory Sourdough Muffins, THM E, SF

  1. I’m so excited to try these! I don’t have sprouted flour on hand. Can I mix my starter and flour seven hours before making these instead?

  2. Pingback: Morning Glory Sourdough Muffins, THM E, SF — Around the Family Table – Food. Fun. Fellowship | My Meals are on Wheels

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