Sacha Nadeau
Healthy Sourdough Discard Carrot Muffins
What if you could make carrot muffins entirely in a blender, with no bowls, no whisking, and no refined sugar? That is exactly what this recipe does. Dates and honey replace sugar completely, carrots fold into the batter, and your sourdough discard adds that irresistible depth of flavour. These muffins are moist, warmly spiced, naturally sweet, and truly nourishing — the kind of snack you hand to kids knowing exactly what went into them.
12 muffins
Servings
5 minutes
Preparation
20 minutes+
Baking
—
Fermentation
Why make this recipe
This is the ultimate recipe for those days when your discard jar is overflowing and you need a quick snack that kids will actually love. Carrots bring natural sweetness and keep the muffins incredibly moist, while the sourdough discard adds a subtle complexity of flavour that sets these apart from any ordinary muffin. They are ready in under 25 minutes, freeze perfectly, and are just as good in a lunchbox as they are warm from the oven.
Why this recipe is great
One blender, one muffin tin, under 25 minutes. Dates and honey make these muffins truly refined sugar free, making them perfect as an after-school snack, a lunchbox treat, or even a quick breakfast on the go. The blender method makes the dates disappear completely into the batter — perfect for picky eaters. And the sourdough discard adds a layer of flavour that makes these muffins far more special than an ordinary muffin.
Storage
Store in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. To freeze, wrap individually and place in a freezer bag for up to 3 months. Thaw at room temperature or pop in the microwave for 20 seconds.
Healthy Sourdough Carrot Muffins
These healthy sourdough carrot muffins are naturally sweetened with dates and honey, warmly spiced, and ready in under 25 minutes. A wholesome, refined sugar free snack that kids will love.
12 muffins
Servings
5 minutes
Preparation
20 minutes+
Baking
—
Fermentation
Ingredients
For the muffins
100 gr sourdough discard
120 gr pitted dates
40 gr honey
40 gr neutral oil (sunflower or vegetable)
50 gr plain yogurt
50 gr milk
2 eggs
100 gr grated carrot (about 2 medium carrots)
110 gr all-purpose flour
50 gr whole wheat flour
8 gr baking powder
3 gr baking soda
5 gr ground cinnamon
2 gr ground nutmeg
3 gr fine sea salt
For the muffins
½ cup sourdough discard
¾ cup pitted dates
2 tbsp honey
3 tbsp neutral oil
3 tbsp plain yogurt
3 tbsp milk
2 eggs
1 cup grated carrot (about 2 medium carrots)
¾ cup + 2 tbsp all-purpose flour
⅓ cup whole wheat flour
1½ tsp baking powder
½ tsp baking soda
1 tsp ground cinnamon
¼ tsp ground nutmeg
½ tsp fine sea salt
Steps
1
Preparation
Preheat your oven to 350°F / 175°C. Line a 12-cup muffin tin with paper liners or grease well.
2
Blend
Add the dates, sourdough discard, honey, oil, yogurt, milk and eggs to the blender. Blend on high speed until completely smooth, about 60 seconds.
3
Combine
In a large bowl, mix together the all-purpose flour, whole wheat flour, grated carrot, baking powder, baking soda, cinnamon, nutmeg and salt. Gently fold in the blended liquid mixture with a spatula until just combined. Do not overmix — a few lumps are perfectly fine.
4
Bake
Divide the batter evenly between the 12 muffin cups, filling each about ¾ full. Bake for 20–23 minutes until a toothpick inserted in the centre comes out with just a few moist crumbs.
5
Rest
Let the muffins cool in the tin for 5 minutes before transferring to a wire rack. Enjoy warm or at room temperature.
Bring home our sourdough favorites
We’ve made sourdough simple for you with our dehydrated starter, Flora, and our easy-to-access books.
A straightforward introduction to sourdough, right from your own kitchen.
Ebook | The Basics of Sourdough
FLORA | Dehydrated Sourdough
Digital Book | Hosting With Sourdough
Ebook | Introduction to Sourdough
Sacha Nadeau
Léa Nadeau
