Whip Up the Best Sourdough Carrot Cake Muffins

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 – mixed spice

ingredients

Get the oven preheated to 190°C (374°F) and line a muffin pan with paper liners. You can also grease the muffin tin with butter if you don't have liners on hand.

Sift the flour, baking soda, salt, cinnamon, and spices together in a large bowl. Add the sugar to the sifted dry ingredients, whisking until it is thoroughly incorporated.

Whisk together the eggs, sourdough discard, and melted coconut oil in another bowl until smooth.

Mix in the grated carrots until they are evenly distributed into the batter. I like to use a box grater to get a fine shred.

Gently fold the wet ingredients into the dry, stirring until just combined and you can no longer see any dry bits of flour.

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