Name: Sourdough Discard Little Bites
Prep time: 10 min
Cook time: 13 min
Total time: 38 min
Ingredients: 1 cup whole milk; 1/2 cup sourdough discard; 1 cup all-purpose flour; 1 tsp baking soda; 1 tsp baking powder; 1/2 tsp salt; 1/3 cup sugar; 2 eggs; 2 TBS melted butter; 2 TBS melted coconut oil; 1/2 tsp vanilla

Summary

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.

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❤️ 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.

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Flour – All-purpose flour, which I have learned is not only a kitchen staple, but a kitchen necessity.

👩‍🍳 How to Make Sourdough Little Bites

Getting the texture just right on these muffins was really important because if it wasn’t spot on, then my son would not eat them. So I took a modified pancake recipe, and turned it into a mini muffin. Just mix all of your ingredients together, let the batter rest, pour the batter into the mini muffin pan spaces and bake at 350 degrees for 13 minutes.

🪄 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.

🗒 Substitutions

You can add whatever toppings you like instead of, or in addition to chocolate chip muffins. We’ve used frozen wild blueberries, sprinkles, or left them plain. You can also substitute the granulated sugar with honey or maple syrup.

different toppings
honey

🗒 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 mini muffins stacked on top of a white plate

4.78 from 54 votes