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October 12, 2022

Fermented Sourdough Banana Zucchini Muffins

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Fermented Sourdough Banana Zucchini Muffins are super easy to make, freeze well and are a delicious way to get your day going!

Fermented Sourdough Banana Zucchini MuffinsIf you can tolerate properly prepared grains, then fermented sourdough can be a healthy option.

Did you know that forty-eight hours of slow fermentation will destroy 97% of all the gluten in the bread? 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!

Fermented Sourdough Banana Zucchini Muffins

As I’ve mentioned before, a grain-free diet isn’t meant to be lifelong. Once you’ve taken the proper steps to heal, you can slowly add properly prepared grains back into your diet with the help of your nutritionist or holistic practitioner.

This was a goal of mine when I was going through my healing journey, and was thankfully able to add back this kind of food!

It’s very important that when preparing this recipe that all ingredients are at room temperature. And, 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.

Here are some other fermented sourdough recipes that you might enjoy!
Fermented Sourdough Cinnamon Rolls
Fermented Sourdough Bread 
Overnight Fermented Sourdough Pancakes 
Fermented Sourdough Chocolate Chip Cookies

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Fermented Sourdough Banana Zucchini Muffins

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★★★★★

5 from 1 reviews

  • Author: Carrie Vitt
  • Prep Time: 25
  • Ferment time: 28 hours
  • Cook Time: 25
  • Total Time: 24 hours plus 50 minutes
  • Yield: Makes about 18 muffins
  • Category: breakfast

Ingredients

For the overnight ferment:
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

The next day:
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. 

Keywords: fermented sourdough banana zucchini muffins

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Filed Under: Baking, Breakfast, Sourdough Recipes, Uncategorized | 16 Comments

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16 Comments

  1. Jerri

    October 12, 2022 at 3:49 pm

    Sure would appreciate those grams being converted to cups, etc. I won't make it no matter how good it looks if I have to do the conversions. I'm too old for that! Even my grandchildren aren't learning the metric system in our schools. 😉
    to Jerri" aria-label='Reply to this comment to Jerri'>Reply to this comment
    • Deliciously Organic

      October 13, 2022 at 9:52 am

      Using a scale is actually quite easy and this is how sourdough recipes are written. They have to be exact in order to work correctly.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
      • Jennie

        October 16, 2022 at 10:22 am

        I don't eat dairy and didn't want to wait 24 hours, so made some changes! Used avocado oil instead of butter, did four hours in the fridge and 12 at 70 degrees. Used maple syrup instead of sugar and 100 g almond milk instead of 160 g to make up for the liquid sweetener. As someone eating low fodmap, I greatly appreciate the gram measurements! They are very tasty, less sour than I expected but a nice, complex, not too sweet flavor. Will maybe do less avocado oil next time.

        ★★★★★

        to Jennie" aria-label='Reply to this comment to Jennie'>Reply to this comment
  2. laura

    October 12, 2022 at 7:51 pm

    this is probably a good recipe but you put everything in grams and not everyone measures in grams for food recipes.
    to laura" aria-label='Reply to this comment to laura'>Reply to this comment
    • Deliciously Organic

      October 13, 2022 at 9:51 am

      This is how sourdough recipes are written.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  3. Cath Lucas

    October 13, 2022 at 11:10 pm

    I will be making these, yum! I have a lovelt bubbly starter to go. Ill get back to you on the taste! love Cath
    to Cath Lucas" aria-label='Reply to this comment to Cath Lucas'>Reply to this comment
  4. Nicole

    October 14, 2022 at 11:14 pm

    Why is this is grams??? Crying… didn’t convert it right and now I have to throw it all out :(
    to Nicole" aria-label='Reply to this comment to Nicole'>Reply to this comment
    • Deliciously Organic

      October 17, 2022 at 9:13 am

      This is how all sourdough recipes are written. It's very easy to put a bowl on a scale and measure!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  5. Amber

    October 18, 2022 at 9:39 am

    Curious if you know how I can make this with a dry starter? Would I just use the levain for the bubbly sourdough starter? P.S. I love that the recipe is in grams. So much easier!
    to Amber" aria-label='Reply to this comment to Amber'>Reply to this comment
    • Deliciously Organic

      October 18, 2022 at 10:52 am

      I haven't tested it without the ingredients listed, so I'm not sure what would lend the exact same flavor and texture. Glad you like the grams! :)
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  6. Lora

    November 4, 2022 at 1:41 pm

    These look great. Unfortunately for me, 3% gluten would be 300% too much, but thank you for giving me something to think about. I had just always assumed that there could be no healing from gluten insensitivty because every time I have been accidentally glutenized, the pain and other side effects have increased dramatically.
    to Lora" aria-label='Reply to this comment to Lora'>Reply to this comment
  7. Sharon

    December 20, 2022 at 8:25 pm

    Hi, thank you for sharing this recipe! Would using whole wheat flour work for this recipe? Has the recipe author or anyone here tried whole wheat flour? Thanks in advance!
    to Sharon" aria-label='Reply to this comment to Sharon'>Reply to this comment
    • Deliciously Organic

      January 2, 2023 at 12:10 pm

      I haven't tested the recipe with substitutions, so I don't know what would lend the exact same flavor and texture.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  8. Emily

    January 6, 2023 at 12:12 pm

    Could this recipe be left to ferment in the fridge for 48 hours instead of 24 to destroy more of the gluten? Or would that be too long? Thank you!
    to Emily" aria-label='Reply to this comment to Emily'>Reply to this comment
    • Deliciously Organic

      January 10, 2023 at 10:24 am

      I haven't tested it, but it's worth a try!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  9. Charlotte

    January 18, 2023 at 2:59 pm

    Hello, This looks amazing and cannot wait to try. Also, love that you provide everything in grams. It’s so much easier and so much more accurate. For those of you with an aversion, scales are easy to find and affordable. You might be surprised at how much you like the change from using volume measurements. Personally, I don’t bake any other way.
    to Charlotte" aria-label='Reply to this comment to Charlotte'>Reply to this comment

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Hi, I’m Carrie Vitt, FNTP
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Through unprocessed, organic food and detox I’ve reversed Hashimoto’s disease, chronic migraines, IBS and eczema.

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