Sourdough Morning Glory Muffins
2 cups grated carrots
1 cup grated apple
1/4 cup melted coconut oil or other oil
1 Tablespoon vanilla
1 cup sourdough starter
1/2 cup unsweetened flaked coconut
1/2 cup raisins and/or chopped nuts
1 1/2 cups Bob's Red Mill 1-to-1 Gluten Free Flour Blend
1/4 cup coconut sugar (or more if you prefer sweeter)
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon cloves
1/2 teaspoon salt
Preheat oven to 425. Line a muffin pan with 12 muffin cups.
Combine all wet ingredients together. Combine all dry ingredients together. Slowly pour the wet ingredients into the dry mixture, folding carefully just until combined.
Pour evenly into lined muffin cups and bake for 5 minutes. Reduce temperature to 375 and cook another 10-15 minutes. Time will vary depending on how moist your batter ended up and your oven! Muffins are ready when slightly brown on top and just firm to the touch.