Easy Zucchini Sourdough Discard Muffins

This recipe wears a superman/woman kind of cape that saves ingredients from spoiling…….

Like the speckled bananas sitting on the counter, currently collecting fruit flies. The zucchini spilling out of your summer garden, day after day.

And the sourdough starter discard you just really want to find a good use for, when you’re not baking my Everyday Sourdough Bread.

Together, these three make one heck of a soft and fluffy muffin that tastes like it was fully planned.

Baking with Sourdough Discard

With sourdough baking, discarding some of your starter before you feed it each time can feel wasteful.

But you don’t have to throw it out! The great thing about sourdough discard is that it can be used in other recipes even after sitting in your refrigerator for 10 days.

I save mine in a separate jar in the refrigerator, and let it accumulate to make something delicious like 5 Ingredient Sourdough Discard Biscuits. They are super tall, and super flaky. I can’t recommend enough!

Sourdough Discard Muffin Ingredients

I’ve been experimenting with spelt flour, an ancient grain that’s especially high in protein, a bit more as well, and I really love its slightly sweet, nutty flavor composition.

I used it as the flour base in this recipe, with just a touch of oat flour and cornstarch to lighten the crumb. For texture and richness, walnuts were the answer. They’re also a tried and true flavor match to banana and cinnamon!

This recipe make exactly a dozen muffins, and keep well on the counter for three days. They freeze well too. Just wait for them to cool, wrap individually in tin foil, then put in a freezer ziploc bag.

How Long Does Sourdough Discard Last?

You can keep sourdough discard in your refrigerator for up to 10 days. The discard will be more sour the longer it stays in the fridge. So for something like this granola where I don’t want the sourness to come through, I use discard that is less than 6 days old.

Your discard might accumulate a little liquid on the top while it’s in the fridge, which is called hooch, simply meaning alcohol that is the byproduct of fermentation. You can simple pour the liquid off into garbage, and scrape the very top off, and use the rest as discard.

More Sourdough Discard Recipes:

• Flaky 5 Ingredient Sourdough Discard Biscuits
• Favorite Sourdough Discard Pumpkin Bread
• Delicious Sourdough Discard Soda Bread

Easy Sourdough Discard Zucchini Muffins

Use sourdough discard to make these soft and delicious zucchini muffins! They're full of whole grains, using spelt and oat flours, and have a nutty crunch from chopped walnuts.

4.89 from 9 votes

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Prep Time :15 minutes minutes

Cook Time :20 minutes minutes

Total Time :35 minutes minutes

Yield: 12 muffins

Author: Amanda Paa

SCALE:

1x2x3x

Ingredients

• 145 grams spelt flour
• 25 grams oat flour
• 20 grams corn starch
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon fine salt
• 1/4 cup honey
• 1/4 cup organic cane sugar
• 1/3 cup sourdough discard (unfed starter)
• 2 medium bananas (240 grams), mashed
• 1 medium zucchini 262 grams, grated and excess water squeezed out with towels (the weight is taken before the zucchini has been grated and squeezed)
• 1 large egg
• 2 tablespoons olive oil
• 1 teaspoon vanilla extract
• 3/4 cup walnuts finely chopped

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Equipment

• Muffin Pan

Instructions 

• Preheat oven to 350 degrees F.
• In a medium bowl, stir together spelt flour, oat flour, cornstarch, baking soda, cinnamon, and salt. In a separate bowl, whisk together honey, sugar, sourdough starter, bananas, zucchini, egg, olive oil, and vanilla. 
• Pour wet ingredients into dry, then gently stir to combine, until no flour streaks remain. Fold in walnuts. 
• Liberally grease muffin holes or fill with paper lines. Fill muffin cups 3/4 full. Sprinkle with demerara (coarse) sugar. Bake for 20 minutes, until toothpick comes out with a few crumbs but batter is not wet. Let cool for one hour before eating.