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.
Yield: 12 muffins
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
Equipment
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.