Last Updated on August 12, 2026 by Carrie Korem, FNTP
Sourdough Banana Zucchini Muffins are super easy to make, freeze well and are a delicious way to get your day going!
Ingredients for Sourdough Banana Zucchini Muffins
- Organic all-purpose flour
- Sourdough starter
- Organic brown cane sugar
- Banana
- Unsalted butter
- Whole milk
- Zucchini
- Vanilla extract
- Eggs
- Whole, plain yogurt
- Ground cinnamon
- Nutmeg
- Baking soda
- Celtic sea salt
Can You Eat Sourdough if You’re Gluten-Free?
Sourdough bread that has been fermented (like this recipe) for 48 hours or longer destroys about 97% of the gluten, so it can be a good choice if you’re gluten-free. The fermentation process also breaks down the sugars and contains probiotics. How amazing is that?!
To learn more about the science behind fermenting bread, check out this podcast.
So while this recipe contains sugars and gluten, these things are broken down during the fermentation process making it easier to digest and a much healthier option.
If you need an easy sourdough starter recipe, so here is a step-by-step tutorial along with printable instructions!
If you have a gluten allergy (this is different than a sensitivity) or you have Celiac, then sourdough made with non gluten-free grain isn’t a good option.
Tips for Making Sourdough Banana Zucchini Muffins
- It’s very important that when preparing this recipe that all ingredients are at room temperature.
- When the dough is ready to be scooped into the muffin tin, it might seem a bit dry, but as it bakes, the water from the zucchini will make the muffins nice and moist.
- One thing to plan for: the dough needs to sit in the fridge overnight. That overnight rest is what breaks down the phytic acid, gluten and carbs, so it’s worth the wait. This means you’ll want to start the first part of the recipe a day ahead. My routine is to mix it up in the morning, pop it in the fridge, then the next morning finish the batter and bake the muffins.
Can you Freeze Sourdough Muffins
Yes! Just let them cool completely first, then pop them in an airtight container and freeze for up to 6 months. When you’re ready for one, no need to thaw. Just heat your oven to 300°F, place the muffins in straight from the freezer, and bake for about 20 minutes.
Here are Some More Sourdough Recipes to Enjoy!
Sourdough Cinnamon Rolls
Classic Sourdough Bread
Overnight Sourdough Pancakes
Sourdough Chocolate Chip Cookies
Sourdough Banana Zucchini Muffins
- Prep Time: 25 minutes
- Ferment time: 28 hours
- Cook Time: 25 minutes
- Total Time: 28 hours plus 50 minutes
- Yield: Makes about 18 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
- 250g organic all-purpose flour
- 100g bubbly sourdough starter
- 188g organic brown cane sugar
- 125g smashed banana
- 133g melted butter, cooled
- 60g whole milk, room temperature
- 200g shredded zucchini
- 11g vanilla extract
- 2 large eggs, room temperature
- 160g whole, plain yogurt, room temperature
- 3g cinnamon
- A dash of nutmeg
- 7g baking soda
- 1g celtic sea salt
Instructions
Place the flour, starter, sugar, banana, butter and milk in a large mixing bowl and stir until combined. Cover tightly and place in the refrigerator for 24 hours.
The following day, remove the dough mixture and let sit out on the counter for about 4 hours so it reaches room temperature.
Preheat the oven to 350ºF and adjust the rack to the middle position. Line a muffin tin with unbleached parchment liners.
Transfer the flour mixture to the bowl of a standing mixer. You can also use hand-held beaters.
In a medium-size bowl, combine the zucchini, vanilla, eggs and yogurt. Whisk to combine. Stir in the cinnamon, nutmeg, baking soda and salt and then immediately, add the zucchini mixture into the flour mixture and mix on low using the beater. Mix until just combined and do not over mix (this will make the dough tough).
Spoon equal portions of dough into each muffin cup, filling the cups about 3/4 full. Bake for 25-28 minutes, until just turning golden brown. Remove from oven and cool. Repeat with remaining batter.
Leftovers can be frozen and then reheated in the oven, or store in the fridge for 3-4 days and reheat in the oven before serving.
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