Preheat oven to 350° F degrees and grease your muffin pan with non-stick spray.

In a large mixing bowl, add all-purpose flour, spelt, baking powder, salt, cinnamon sugar, and brown sugar, and mix until combined.

In a separate bowl, add milk, sourdough discard/starter, egg, vanilla extract, and melted butter.

Begin adding the dry mixture to the wet mixture and stir until just combined. Make sure not over over-mix, even if a little flour is there, do not worry, leave it.

Add ¾ cup pineapple and ¾ cup mango, and gently fold them into the batter until they’re evenly mixed in the batter.

Using a tablespoon cookie dough scoop, scoop the batter into muffin cups, filling them ⅔ of the way full.

Sprinkle the rest of the pineapple and mango pieces on top of each muffin.

Bake in the oven at 400 degrees for 8 minutes or until slightly browned on the sides.

Remove muffins from tins and let them cool on a baking rack for 5 minutes before serving.

Store leftover sourdough pineapple and mango muffins an airtight container for up to 2 days.