Go Back
–+ servings
Leftover Sourdough Starter Zucchini Muffins

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
Print Save
Prep Time :15 minutes
Cook Time :20 minutes
Total Time :35 minutes
Yield: 12 muffins
Author: Amanda Paa

SCALE:

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
  • 1 large egg
  • 2 tablespoons olive oil
  • 1 teaspoon vanilla extract
  • 3/4 cup walnuts finely chopped

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. 
  • Fill muffin cups 3/4 full. Sprinkle with demerara (coarse) sugar. Bake for 20 minutes. Let cool for one hour before eating.