Sourdough Morning Glory Muffins

I was going to make a smoothie, but then my food processor went kaputz. (We think maybe the motor is overheating?) So there I was with 2 cups of almost chopped up carrots. Not being one to waste food, I began rummaging through any recipes that used grated carrots.

Morning glory muffins came to mind rather quickly- I wanted them, but I didn’t want all the sugar. But you know me, I can’t leave well enough alone. I ended up adapting a regular morning glory muffin recipe to be made with sourdough and no refined sugar.


I thought these were wonderfully moist, flavorful, and satisfyingly sweet. My kids kept munching them, and my hubby also said they turned out quite well- and he is always an honest barometer of my cooking and baking experiments!  Hopefully they will turn out just as well for you. Ready to give them a whirl?

Sorry the ingredient list is so long on these. That’s part of the glory! 😉

  • 4 carrots, shredded (approximately 2 cups)
  • 1 apple, chopped (I didn’t have pineapple, but this was just as tasty!)
  • 1/2 C shredded coconut (unsweetened)
  • 1/2 C raisins
  • 1/2 chopped walnuts
  • 2-2.5 C Flour, separated
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1 stick butter (8 Tbsp) melted
  • 1/2 cup honey or maple syrup
  • 1/4 cup molasses
  • 1 egg
  • 1 tsp vanilla
  • 1.5 C sourdough starter

1) Mix carrots, apple, coconut, raisins, walnuts, 1 cup of the flour, baking soda, cinnamon, and salt together in a large bowl.

2) In a separate bowl, mix melted butter, honey, egg, vanilla, molasses, and sourdough starter.

3) Add wet ingredients to dry ingredients. Add 1- 1/2 C more of flour until the mix looks like a quick bread batter.

4) Let sit overnight for the sourdough to do its thing.

5) In the morning, mix dough once and preheat oven to 375. Ladle batter into greased or lined muffin tins. Bake at 375 for 25-30 mins, until golden brown and a toothpick inserted into the center comes out clean.

Delicious! Eat them plain or buttered, warm or cold, toasted or untoasted- or my favorite, with a scoop of homemade yogurt!

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Do you like using sourdough starter in unexpected places? Share your recipes below so I can try them too!

This post shared at The Homeacre Hop.

5 thoughts on “Sourdough Morning Glory Muffins

  1. JC

    Hi! Thanks for the recipe. I’m just getting started with sour dough… So I’m happy to discover your site. Please advise on 2 things– I forgot to add the extra 1.5 cup of flour when I made 2 hours ago do you think I can still add it? Also, do you let the batter rest on the counter or refrigerate? Thank you!!

    1. Abi Post author

      Hi JC! You can definitely add the extra flour later- The consistency might be slightly different but I don’t think it will be a major problem. And I let mine sit on the counter, covered with a towel or plastic wrap. Let me know if it turns out well for you!

      1. Abi Post author

        (I tend to consider all things sourdough a big experiment- so if it doesn’t work this time, don’t be afraid to tweak it and try it again.)

  2. JC

    Thank you for the muffin advice. They are delicious! Seriously, I cannot stop eating them. My 4 year old was disappointed that they didn’t have sugar on top– oops! That’s what they serve at the coffee shop. We served them with jam and good butter. I can’t say enough how much I love these muffins! Sour dough starter is the best. Wow, life is good:)

    1. Abi Post author

      Oh good, I’m so glad they turned out well for you! Thanks for coming back to let me know! I won’t tell if you sprinkle sugar on top next time. 😉


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