Apple sourdough muffins are the perfect way to use up some sourdough discard. These soft, cinnamon whole grain sourdough apple muffins are perfect for fall. This is a simple apple banana muffins recipe with sourdough starter incorporated.
Apple Sourdough Muffins
This recipe uses pretty basic muffin ingredients. The unique thing about this recipe is that it is vegan and incorporated buckwheat flour for more fiber! Here’s what you’ll need for the recipe:
Dry Ingredients:
- Rye Flour
- Buckwheat Flour
- Organic Brown Sugar (or any dry sugar will do, even coconut sugar)
- Baking soda
- Salt
- Corn starch
- Cinnamon
- Diced Apples
Wet Ingredients:
- grass-fed butter, room temperature soft (or vegan butter)
- sourdough starter, room temperature (active or discard)
- Eggs, room temperature (or vegan egg replacer, equaling 2 eggs)
- 1 Ripe Banana, Mashed
- Vanilla Extract
- Milk or plant-based milk
For the Streusel
- Butter (or vegan butter)
- Flour
- Sugar
Sourdough Apple Muffins
How do you make this recipe perfectly you ask? Easy, do not over mix the muffins. Have you ever tried to bake muffins and they come out chewy and dense? Well, that’s because you over mixed.
It’s important to mix all the wet ingredients in one bowl, and the dry ingredients in a separate bowl. Then fold the wet ingredients into the dry ingredients until they’re just combined. You should still see some clumpy pieces of flour.
Cinnamon Sourdough Apple Muffins Recipe
This is such a festive recipe for autumn. Apples are in season and they’re the perfect healthy ingredient for fall baking recipes. I love that this recipe incorporates cinnamon too. Cinnamon and apple are a match made in autumn-spice heaven. Using whole grain flours gives these muffins a hearty, rich flavor too. This wholesome texture gives me all the fall vibes, since fall is naturally a time of harvest.
Healthy Whole Grain Apple Banana Muffins
I love making a bunch of these muffins and storing them in the freezer. They warm up so well in the oven, for a quick and warm fall breakfast.
Other Fall Baking Recipes to Try
- The Best Maple Pecan and Cinnamon Sourdough Bread Recipe
- Simple Sourdough Carrot Cake Banana Bread
- Buttery Sourdough Garlic Bread Rolls
Whole Grain Sourdough Apple Muffins with Banana and Cinnamon
Apple sourdough muffins are the perfect way to use up some sourdough discard. These soft, cinnamon whole grain sourdough apple muffins are perfect for fall. This is a simple apple banana muffins recipe with sourdough starter incorporated.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 12 muffins 1x
- Category: breakfast
- Method: baking
- Cuisine: american
- Diet: Vegan
Ingredients
Dry Ingredients
- 1 Cup Rye Flour
- 1 Cup Buckwheat Flour
- 1/2 Cup Organic Brown Sugar
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 3 Tablespoons Cornstarch
- 1/2 Cup Apple, Minced
- 1 Teaspoon Cinnamon
Wet Ingredients
- 1/2 cup grass-fed butter, room temperature soft (or vegan butter)
- 1/2 cup sourdough starter, room temperature
- 2 Eggs, room temperature (or vegan egg replacer, equaling 2 eggs)
- 1 Ripe Banana, Mashed
- 1 Teaspoon Vanilla Extract
- 1/2 Cup Milk or plant-based milk
Streusel Crumb Topping
- 2 Tablespoons Cold Butter (or vegan butter)
- 2 Tablespoons Flour
- 3 Tablespoons Organic Sugar
Instructions
- Preheat your oven to 350° F.
- Line a muffin tin with paper liners, or grease the tin with a bit of oil.
- In a medium-large mixing bowl, combine all of the dry ingredients.
- In a separate bowl, mash the ripe banana. Then add in the remaining wet ingredients with the banana. Whisk until combined.
- Gently fold the wet ingredients into the dry ingredients until everything is just combined. Do not over-mix. The batter should be thick.
- Spoon the batter into the muffin tin.
- Prepare the streusel crumb topping by mashing the ingredients together with a fork until a crumb-like texture forms.
- Sprinkle the crumb topping on the muffins right before placing them in the oven.
- Bake for 30-35 minutes.
Keywords: muffins, apple, cinnamon, fall, sourdough
