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!
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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