These easy-to-make sourdough carrot cake muffins deliver all the classic flavors of carrot cake in cute and handy muffin form.
With a slightly less sweet sugar ratio than the typical carrot cake, the warm spices and carrot flavor really shine through in these sourdough carrot muffins.
– all-purpose flour – salt – baking soda – ground cinnamon
Preheat oven to 190°C (374°F) and line a muffin pan with paper liners.
Sift the flour, baking soda, salt, cinnamon, mixed spice, nutmeg, and ginger into a large mixing bowl.
Mix in the sugar, ensuring it's thoroughly incorporated with the sifted dry ingredients.
In another bowl, whisk together the eggs, sourdough discard, and melted coconut oil until smooth.
Mix the grated carrots into the wet ingredients, stirring until evenly distributed into the batter.