Sourdough Zucchini Banana Walnut Muffins (vegan, refined sugar free)

I have a lot of sourdough discard in my fridge just waiting to be put to good use. Because zucchini is coming into season now (yay!), I was craving a fluffy zucchini muffin. In comes these sourdough discard zucchini banana walnut muffins. The sourdough starter discard can be used straight from your fridge. It acts as an added leavening agent and makes these muffins so fluffy and light. The bananas and zucchini add great moisture and flavor to these muffins and also keeps them low in added oil. The walnuts give the muffins an extra textural element and adds nutty notes. You can definitely add chocolate chips to them too if you wanna go a little extra. 🙂

I feel like the sourdough discard gives these muffins a greater depth of flavor and I LOVE how fluffy and light these muffins turned out. They are more like bakery style muffins and perfect for breakfast or as a snack. Of course, don’t forget to drizzle some peanut butter or your favorite nut/seed butter on top when you eat them. It’s absolute HEAVEN!

Sourdough Zucchini Banana Walnut Muffins (vegan, refined sugar free)

Fluffy, light, and flavorful sourdough discard zucchini banana walnut muffins. A bakery style, healthy muffin that is perfect for breakfast or a snack!

Print Recipe

Ingredients

• 1 1/4 cup (154 g) whole wheat pastry flour (or half wheat/half AP flour or just use AP flour)
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp sea salt
• 1 flax egg (1 Tbsp ground flaxseed + 3 Tbsp water)
• 2 very ripe bananas
• 1 cup zucchini, finely grated and excess water squeezed out
• 1/2 cup coconut sugar (or brown sugar)
• 2 Tbsp olive oil (or avocado oil)
• 1 tsp vanilla extract
• 2 Tbsp almond milk (or any non-dairy milk)
• 1/2 cup sourdough starter discard
• 3/4 cup + 1/4 cup chopped walnuts, divided

Instructions

• Preheat oven to 350 degrees F. Line a muffin tin with liners and set aside.
• In a large bowl, make the flax egg by combining the ground flaxseed and water. Set aside for 5 minutes to thicken.
• In a medium bowl, add the flour, baking soda, cinnamon, and salt. Whisk to combine.
• In the large bowl with the flax egg, add the bananas and mash with a masher or fork. Add the zucchini, coconut sugar, oil, vanilla, and almond milk. Whisk until well combined. Add the starter and whisk until combined.
• Add the dry ingredients into the bowl with the wet. Using a spatula, mix until just combined. Careful not to over mix. Fold in 3/4 cup of walnuts.
• Fill muffin cups about 3/4 full. Sprinkle the last 1/4 cup of walnuts over the top. Bake for 20 minutes or until a toothpick comes out clean. Let it cool in the pan for 5 minutes. Carefully remove muffins from the pan and transfer to a wire rack to cool completely. Enjoy!

Servings: 12

Author: valeria.chao