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–+ servings
A top view of zucchini banana muffins in a muffin pan.

Sourdough Banana Zucchini Muffins

Moist, flavorful, and secretly healthy, these easy Sourdough Banana Zucchini muffins are the tastiest way to use up ripe bananas and zucchini. These muffins are easy to make and ready to eat in less than an hour! 
5 from 1 vote
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Prep Time 15 minutes
Cook Time 22 minutes
Resting time 15 minutes
Total Time 52 minutes
Course Breakfast, brunch
Cuisine American
Servings 18 muffins
Calories 165 kcal

Equipment

  • large mixing bowl or stand mixer
  • Muffin pans (makes 18 muffins)
  • measuring cups & spoons
  • Parchment paper muffin liners and cooking spray

Ingredients
  

Wet Ingredients

  • 3 bananas ripe (*see note)
  • 1 zucchini small and shredded (*see note)
  • 2 eggs large, room temperature
  • ⅓ cup honey or maple syrup
  • 1 cup sourdough starter discard or fed
  • 8 tablespoons butter room temperature
  • ¼ cup brown sugar tightly packed

Dry Ingredients

  • 2 cups All-purpose flour
  • 1 teaspoon Baking soda
  • ½ teaspoon Salt

Instructions
 

  1. Preheat oven to 350℉ and prepare two muffin pans with parchment liners and cooking spray.
  2. Whisk together dry ingredients in a large mixing bowl and set aside.
  3. In a separate bowl or stand mixer, beat room temperature butter and brown sugar two minutes until light and fluffy.
  4.  Add in eggs, beating well after each addition.
  5. Add honey, vanilla, sourdough starter and chopped bananas.
  6. Slowly fold in the dry ingredients and zucchini. Mix the muffin batter until just combined.
  7. Fill the muffin cups ⅔ full. Bake for about 22 minutes, or until the internal temperature at the center of the center muffin reaches 200°F with a thermometer.
  8.  Leave the muffins in the muffin pan for 10-15 minutes before inverting it onto a wire rack to cool.
    This gives the muffins a chance to set slightly, preventing it from falling apart when you invert it. 

Notes

* To get the most accurate measurement for the bananas and zucchini, follow this guide:
  • 3 bananas ripe (300 grams)
  • 1 small zucchini (100 grams)
Substitutions
  • Bananas: You can substitute 1 cup of applesauce or mashed pumpkin for the overripe bananas.
  • Zucchini: You can substitute 1 cup of grated apples or carrots for the grated zucchini.
  • Sweetener: For a white sugar free option, use granulated monk fruit sweetener in a 1:1 ratio.
  • Sourdough starter: You can substitute 1 cup of buttermilk or plain yogurt thinned with milk to 1 cup total volume.
  • Butter: You can substitute the butter with equal parts vegetable oil, canola oil, melted coconut oil, or applesauce. I do not recommend subbing olive oil for butter.

Nutrition

Calories: 165kcalCarbohydrates: 26gProtein: 3gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 32mgSodium: 175mgPotassium: 129mgFiber: 1gSugar: 11gVitamin A: 216IUVitamin C: 4mgCalcium: 12mgIron: 1mg
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