Calling all muffin lovers! These muffins are going to rock your world! I couldn’t decide if these were a breakfast item or a pastry so I will let you draw your own conclusion. I just demolished one for breakfast and let me tell you, deeeelish. These muffins are refined sugar free (more on that later) vegan and gluten-free and made with the discard from our sourdough starter (aka Rusty). I realize that not everyone has a sourdough starter kicking around but IF YOU DO, you are going to want to print this recipe and place it squarely on your fridge.
We bake bread once every couple of weeks. The mister is in charge of the process and I am in charge of nagging him to make the bread. There are many steps and specific timing that needs to be observed for baking bread and since he’s good at it, it stays in his corner. Every time you use your starter you have to discard some of the old starter to feed it. It is like a child or a pet haha, which is why we have aptly named ours Rusty. Baking with sourdough starter is one of my favourite things to do. Starters are full of good bacteria so adding that element to baked goods really makes me joyful. Anytime I can add more goodness is a win in my books.
The recipe for these muffins are straightforward. I used almond flour in addition to GF flour blend because I LOVE the texture it brings to the crumb. The batter seems looser than a regular muffin recipe but it WORKS. The texture is moist, delicate but sturdy. They won’t make you feel heavy after eating one or ummm, even 3.
I mentioned that they are also refined sugar free which is true as I used organic maple syrup in the batter BUT I did sprinkle a little turbinado sugar on top of each muffin which gives it just that little crunch and extra element of texture and sweetness. Feel free to omit that if you want. These would be wonderful with a little crumb topping as well!
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