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.
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. 😉
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.
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.
I have to agree with this post. Please include the amounts in either cups or tablespoons, etc.
Much appreciated Carrie, thank you!!
When baking sourdough, it’s custom to use weight instead of cups so that the recipe is the most accurate. All you need is a small kitchen scale. It’s very easy!
this is probably a good recipe but you put everything in grams and not everyone measures in grams for food recipes.
This is how sourdough recipes are written.
I will be making these, yum!
I have a lovelt bubbly starter to go.
Ill get back to you on the taste!
love Cath
Can I make this recipe with almond sourdough instead of wheat flour?
I haven’t tested this recipe with subs so I’m not sure what would lend the exact same flavor and texture.
Why is this is grams??? Crying… didn’t convert it right and now I have to throw it all out 🙁
This is how all sourdough recipes are written. It’s very easy to put a bowl on a scale and measure!
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!
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! 🙂
Would I be able to make this recipe without the overnight ferment? It looks so good!!
I haven’t tested the recipe without that, so I’m not sure what would lend the exact same flavor and texture. Plus, you won’t get the benefits of the ferment which are really important! 🙂
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.
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!
I haven’t tested the recipe with substitutions, so I don’t know what would lend the exact same flavor and texture.
I haven’t made these yet- about to start my fermenting sponge- but this recipe is exactly what I was looking for and I love that’s in grams! It’s so easy to measure out and it means I don’t have to get measuring cups dirty!
How much yogurt? There are many sizes. And 12 large zucchini?
I recommend using the amounts listed in the recipe.
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!
I haven’t tested it, but it’s worth a try!
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.
Super yummy! Did you happen to have the macros for these?
I’d have to send these to a food lab for exact macros because of the fermentation process (it changes the nutrient profile), so I don’t know the macros for these!
Totally agree!! I hate when recipes involving sourdough are not in grams!! And if I’m being honest I even lose a tinge of respect when grams aren’t provided. The results will just vary way to much with cups especially when dealing with sourdough. So I was shocked to see other comments complaining about it! Before sourdough, I never realized how cheap a food scale was and then when I bought my food scale for $10-15, I then also realized how much easier it is to use then using cups so I try to use it in every recipe I make regardless if it involves sourdough.
I’m glad you’re on board with weighing! I wish more people realized it’s really not that hard! 🙂
Love these muffins SO much! So do 2 out of 3 of my kiddos (the other thinks the idea of eating bacteria in the starter is gross lol).
I switched out the brown sugar for coconut sugar instead. Also, I let the dough sit in fridge for 48-60hrs depending on when I had time to bake. They’re best right out of the oven! We try to wait long enough so we don’t burn our mouths 🙂
I make a double batch, eat our fill that day, put a ziploc full in the fridge, and freeze the rest. Pull them out as wanted and de-thaw in fridge or on the dash as we head out the door for activities!
So glad you enjoyed them!
Hi. Can I make it without the zucchini?
I haven’t tested it without zucchini so I don’t know what would lend the exact same flavor and texture.
Great recipe Carrie! I made these, using a bit of fresh milled flour that I had, just reduced the all purpose and added a bit of water to account to the bran in the flour.
These came out amazing!
And thank you for posting this recipes in grams, it is so much more precise and worth the effort.
I did do a full overnight ferment and made these in the late morning.
Next time I’m going to try them with fresh milled Einkorn flour. 😁
I’m so glad you enjoyed them!