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Toddler-Friendly Sourdough Morning Glory Muffins

I adapted this recipe from Little Spoon Farm's recipe, which is more traditional and no doubt scrumptious. The main changes I made are I took out raisins, seeds, and nuts, as those are not safe for 17-month-olds, I replaced the refined sugar with maple syrup and honey, I used a mix of freshly milled whole grains, and I fermented the dough for roughly 8-10 hours on my counter before adding the baking leavening agents. Enjoy!
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Ingredients Equipment Method

Ingredients
  

Dry Ingredients
  • 2 c (240 g) whole-grain flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 tbsp cinnamon
  • ½ tsp salt
Add- Ins
  • 1 large apple peeled, cored, and grated
  • 1 large carrot grated
  • ½ c unsweetened shredded coconut
Wet Ingredients
  • ½ c (125 g) sourdough started active or discard
  • 8 tbsp (113 g) butter melted
  • 2 large eggs
  • 3 tbsp (45 g) sour cream or plain Greek yogurt
  • ¾ c (180 g) maple syrup, honey, or a combo
  • 1 tsp (5 g) vanilla extract

Equipment

  • 24 count mini muffin tin

Method
 

  1. Preheat the oven to 425°F (218°C). Line your muffin tin with paper liners or grease generously to prevent sticking.
  2. Whisk together the dry ingredients (not the baking soda and baking powder if you're fermenting the dough), including the add-ins, in a large mixing bowl. Set aside.
  3. In a medium mixing bowl, whisk the wet ingredients together until smooth. Pour the wet ingredients into the dry ingredients and stir until just combined. (If the batter is too stiff, add 1-2 tablespoons of water or orange juice to help thin it down.)
  4. If you're fermenting the batter, cover the bowl and leave on the counter for 8-10 hours or put in the fridge overnight. When you're ready to bake, stir in the baking soda and baking powder.
  5. Divide the batter evenly into the muffin tin.
  6. Bake for 5 minutes at 425°F (218°C). Turn the oven down to 350°F (176°C) and bake an additional 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the tin for 10 minutes before transferring them to a cooling rack.
  7. Keep the muffins loosely covered, at room temperature, for up to 2 days or in the fridge for up to 1 week. After that they can be frozen in a freezer-safe container for up to 3 months.