Sourdough Harvest Muffins Made with Freshly Milled Flour (Zucchini, Carrot, Apple Muffins)

These sourdough harvest muffins bring together zucchini, carrots, and apples all lifted with the tang of sourdough and the richness of freshly milled flour. They’re tender, wholesome, and just the right amount of rustic—perfect for breakfast on the porch, packing into lunchboxes, or sharing with neighbors as a taste of the season’s abundance.

Hello! Welcome to Freshly Milled Recipes where Every Recipe Starts with Freshly Milled Flour! Today I’ll be sharing my newest recipe for my Sourdough Harvest Muffins made with Freshly Milled Flour! 

Because I am on a mission to make using Freshly Milled Grains accessible to everyone by providing recipes that anyone can follow, you’ll notice all of my recipes using grams instead of cups! Yes, this means you’ll need a food scale, but you’ll be so glad you did!

The more you get into using freshly milled flour, you will see the importance of using exact amounts if you want a consistent product. These sourdough harvest muffins recipe is one of my new favorites – a fall combination of zucchini, carrot, apple and spices that are like a fall harvest that melts in your mouth!

For information about the health benefits of freshly milled grains, check out this post!

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For these delicious Sourdough Harvest Muffins, I used Organic Soft White Wheat Berries sourced from Azure Standard.

First, I used my Mockmill Pro 200 to mill the grains into flour.

Second, I put the butter on the stove to melt while I spent some time shredding the zucchinis, carrots and apples.

Next, I started working on my dry ingredients. I added my baking soda, salt, cinnamon, ginger and nutmeg into my flour and mixed it all together.

In a separate bowl, I started putting together my wet ingredients. I started with my eggs, honey, avocado oil and vanilla and mixed them together until fully incorporated.

Next, I took my dry ingredient bowl and added the melted butter, the wet ingredients, my sourdough discard, and mixed it all up.

Then I added the whole thing into my bowl of shredded zucchini, carrots and apples.

And then, I added in my pecans and raisins.

Now that the mixture is ready, I preheated my oven to 325. I used avocado oil to spray my muffin pan. Then used my cookie scoop to fill up my muffin pan.

Once the oven got to the correct temperature, I placed the bread pan in the oven to cook for the 35 minutes. When I took it out from the oven, I let it cool slightly and then enjoyed my warm, healthy, sourdough harvest muffin!

Sourdough Harvest Muffins (Zucchini, Carrot, Apple Muffins)

These sourdough harvest muffins bring together zucchini, carrots, and apples all lifted with the tang of sourdough and the richness of freshly milled flour. They’re tender, wholesome, and just the right amount of rustic—perfect for breakfast on the porch, packing into lunchboxes, or sharing with neighbors as a taste of the season’s abundance.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Servings: 20 muffins

Course: Breakfast, Dessert, Snack

Cuisine: American

Ingredients Equipment Method

Ingredients

  

• 210 g Soft White Wheat Berries (Milled)
• 1 tsp Baking Soda
• 1/2 tsp salt
• 1 1/2 tsp cinnamon (ground)
• 1/2 tsp ginger (ground)
• 1/4 tsp nutmeg (ground)
• 2 large Eggs
• 1/2 cup Honey
• 1/2 cup Avocado Oil
• 1 tsp Vanilla Extract
• 1/2 cup Butter (Melted)
• 1/2 cup Sourdough Discard
• 2 medium Zucchini's (Grated)
• 2 medium Carrots (Grated)
• 1 small Apple (Grated)
• 1/2 cup Pecan (Pieces)
• 1/2 cup Raisins

Equipment

• 1 Grain Mill
• 3 Bowls
• 1 Grater

Method

 

1. First, I used my Mockmill Pro 200 to mill the grains into flour.
2. Second, I put the butter on the stove to melt while I spent some time shredding the zucchinis, carrots and apples.
3. Next, I started working on my dry ingredients. I added my baking soda, salt, cinnamon, ginger and nutmeg into my flour and mixed it all together.
4. In a separate bowl, I started putting together my wet ingredients. I started with my eggs, honey, avocado oil and vanilla and mixed them together until fully incorporated.
5. Next, I took my dry ingredient bowl and added the melted butter, the wet ingredients, my sourdough discard, and mixed it all up. Then I added the whole thing into my bowl of shredded zucchini, carrots and apples.
6. And then, I added in my pecans and raisins.
7. Now that the mixture is ready, I preheated my oven to 325. I used avocado oil to spray my muffin pan. Then used my cookie scoop to fill up my muffin pan.
8. Once the oven got to the correct temperature, I placed the muffin pan in the oven to cook for the 35 minutes. When I took it out from the oven, I let it cool slightly and then enjoyed my warm, healthy, sourdough harvest muffin!