Okay, everyone.. I’m FINALLY typing up a quick blog to make sourdough applesauce muffins!

I’ve made these a few times now and so far, so good. I use my sourdough discard in the recipe but make them overnight to let them ferment so we get the added benefits of sourdough fermentation and bacterial goodness!

This recipe is adapted from Yummytoddlerfood and I give her ALL the credit. I just tweaked a few numbers to add in my sourdough for a little extra magic.

I love prepping 2 batches of this (easily doubled) and freezing a bunch for future use. I am a big meal prepper because I truly believe it’s the only way we, as a family, can focus on good nutrition throughout the week. We all get inevitably tired – that’s just life right now! I love being able to pull out a few things from the freezer for quick snacks and meals.

I use both the stasher bags and these freezer bags. The stasher bags absolutely hold up better and are easier to just throw in the dishwasher; however, they are an investment — I only have a few of those! I have quite a few more of these freezer bags, but they do need to be hand washed. It’s not “difficult,” but it’s not always easy to hand wash them when you have a toddler or two at your feet. IYKYK. They also seem to break down a little after a few uses, so their longevity isn’t quite there. Regardless, they are good for not using as much plastic! I’ll say I’ve probably successfully used each one about 6 times (on average – some more, some less), before they start to break a little. So, again, tread lightly.

The rule of thumb is – if you use 100g of sourdough, you will take 50g of flour away and 50g of liquid away from your recipe. This is how I adapted this recipe to use up 50g of sourdough, but you can add more if you have more! You simply might alter your taste a little depending on the starter.

Here is the recipe! Go ahead and mix the wet ingredients first, followed by the dry.

Preheat the oven to 375 degrees and grease your muffin tin before you get started. All of this can be mixed in one bowl then left to sit overnight. Alternatively, I have also waited to mix the egg, baking powder, and baking soda in until the morning. Both ways have worked for me!

The flavor for these muffins are slightly cinnamon-y, but pretty neutral. They’d be great served warm with butter or if you want to add a little extra cinnamon to make the flavor more intense, go for it!

• 244 g unsweetened applesauce
• 2 tablespoons melted butter, slightly cooled
• 1 egg (lightly beaten)
• 50g sourdough discard
•  97 g milk (I have used dairy and non-dairy here)
• 1 teaspoon vanilla extract
•  95 g whole wheat flour
• 40.5 g rolled oats 
• 1/4 cup pure maple syrup
• 1 teaspoon baking powder
•  0.5 teaspoon baking soda
• 1 teaspoon cinnamon
•  ¼ teaspoon salt
• Optional: add in some raisins if you’d like. I definitely do!

Bake for ~22-24 minutes (my oven tends to need a little longer since it’s older).

Enjoy and let me know how you liked them!

@thesleepdpt