Ingredients:

  • 1 cup (120g) yellow cornmeal
  • 1 cup (125g) all-purpose flour
  • 2 tbsp (12g) baking powder
  • 1/4 tsp (1.5g) salt
  • 2 tbsp (25g) coconut sugar
  • 1/2 cup (120g) sourdough discard
  • 1 cup (240ml) unsweetened almond milk
  • 1/4 cup (55g) coconut oil
  • 1 large egg (50g)
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Preheat your oven to 400°F (200°C) and grease a 12-cup standard muffin tin.
  2. In a large bowl, whisk together the sourdough discard, almond milk, melted coconut oil, egg, and vanilla extract until the mixture is smooth.
  3. Sift in the yellow cornmeal, all-purpose flour, baking powder, salt, and coconut sugar.
  4. Using a spatula, gently fold the dry ingredients into the wet base until no streaks of flour remain; do not overmix.
  5. Scoop the batter evenly into the muffin cups, filling each approximately 3/4 full.
  6. Bake for 15–18 minutes until the edges pull away from the pan, the tops are deep golden brown, and a toothpick inserted into the center comes out clean.