Sourdough Discard Little Bites
Sourdough Discard Little Bites – My Labor of Love ❤️
When my son was diagnosed with autism in 2018 I had no idea the hurdle that his food aversions would be. I have since made it my mission to find healthier alternatives to his favorite safe foods which is what catapulted my passion into baking with sourdough and cooking our meals from scratch. Processed and full of sugar, he would eat a pack of little bite muffins every morning for breakfast, so this recipe has been a labor of love and a necessary switch to make sure that we’re starting our day off on a better foot. These muffins have to look, feel, taste and smell like the real thing for my son to ever even consider them, and I think I got pretty darn close.
❤️ Why You’ll Love Sourdough Discard Little Bites
These little bites are special to me for good reason, but you’ll love this recipe because it makes 48 muffins. In a regular box of little bites you’ll get 25 mini muffins, so these are not only more affordable, but you can also be sure to start your day off on the right foot with these instead. These contain less than half of the ingredients, and half of the sugar. Plus, it uses sourdough discard which means there is no waste.
🍲 Ingredients
Sourdough Discard – This is just inactive sourdough starter that hasn’t been fed. It is equal parts flour and water that has already risen and fallen and now can be added to a multitude of recipes.
Flour – All-purpose flour, which I have learned is not only a kitchen staple, but a kitchen necessity.
Coconut oil – melted coconut oil to keep the muffins moist.
Sugar – Granulated sugar for sweetness
Baking soda + powder – This is the leavening and will make the muffins rise
Eggs – 2 large eggs
👩🍳 How to Make Sourdough Little Bites
- Melt butter and coconut oil together and let cool.
- Whisk milk, sourdough discard, eggs, butter, oil, sugar, and vanilla together in a large mixing bowl until fully combined. Add flour, baking soda, baking powder, and salt. Mix together until the batter is smooth.
- Cover and let the batter rest for 10 minutes.
- Preheat oven to 350 degrees. Grease a silicone mini muffin pan (this recipe makes 48 little bites) and spoon in batter.
- Do not overfill each space. Top with chocolate chips or frozen blueberries. I chopped my chocolate chips even smaller to more resemble little bites, and used frozen wild blueberries. I also find it’s better to sprinkle the chocolate chips on top rather than mix it into the batter because the chips will sink to the bottom.
- Bake for 13-15 minutes.
- Store them in the counter in an airtight container for 3-4 days.
🪄 Tips and Tricks
- Let your batter rest for 15 minutes. Once the sourdough discard and baking soda has a chance to relax a little bit the texture of the muffin is much better.
- Do not mix in your toppings, they will fall straight to the bottom. Instead, just sprinkle them on top and as the muffins bake and rise the toppings will sink a bit but end up much better.
- These muffins rise quite a bit so do not overfill your mini muffin pan or you’ll end up with saucer on top.
🗒 Variations
Muffins are an easy and quick snack to throw together that the whole family is sure to love! Here are a few recipes you might love:
- Brownie Little Bites – Acts Of Sourdough
- Pumpkin Mini Muffins – Acts Of Sourdough
- Blueberry Pretzel Bites – Acts Of Sourdough
- Sausage Mcgriddle Muffins – Acts Of Sourdough
- Banana Oat Mini Muffins – Acts Of Sourdough
🗒 Best Served As
- Breakfast with side of fruit and applesauce
- An after school snack with a cheese stick
- A simple and easy dessert
👝 How to Store Leftovers
These make a lot of mini muffins, you can certainly freeze half by placing them into flat rows in a Ziplock bag in the freezer or keep them on the counter in a Ziplock bag for 3-5 days.
Sourdough Discard Little Bites
Equipment
- 1 Silicone mini muffin pan
Ingredients
- 1 cup whole milk
- ½ cup sourdough discard
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ⅓ cup sugar
- 2 eggs
- 2 TBS melted butter
- 2 TBS melted coconut oil
- ½ tsp vanilla
Instructions
- Melt butter and coconut oil together and let cool.
- Whisk milk, sourdough discard, eggs, butter, oil, sugar, and vanilla together in a large mixing bowl until fully combined. Add flour, baking soda, baking powder, and salt. Mix together until the batter is smooth.
- Cover and let the batter rest for 10 minutes.
- Preheat oven to 350 degrees. Grease a silicone mini muffin pan (this recipe makes 48 little bites) and spoon in batter.
- Do not overfill each space. Top with chocolate chips or frozen blueberries. I chopped my chocolate chips even smaller to more resemble little bites, and used frozen wild blueberries. I also find it’s better to sprinkle the chocolate chips on top rather than mix it into the batter because the chips will sink to the bottom.
- Bake for 13-15 minutes.
- Store them in the counter in an airtight container for 3-4 days.
