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Sourdough Banana Zucchini Muffins

  • Author: The Leaven Foods Team
  • Total Time: Inactive Time: 17 Hours | Active Time: 30 Minutes
  • Yield: 12 Muffins
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Description

Soft, moist, and naturally sweetened with very ripe bananas and honey, these sourdough banana zucchini muffins are a delicious, wholesome treat the whole family will love. They’re refined sugar free without the streusel topping, but we highly recommend adding it for an extra buttery, cinnamon sweet crunch! A great kid friendly breakfast, snack, or lunchbox treat.

Ingredients

Equipment:
  • 2 Medium Mixing Bowls
  • Digital Scale or Measuring Cups + Measuring Spoons
  • Muffin Tin
  • Muffin Liners
  • Whisk
  • Rubber Spatula
  • Grater
  • Fork or Potato Masher
Muffin Batter Ingredients (Amount – Baker’s %):
  • 220 g (1 3/4 C) All Purpose Flour – 100%
  • 210 g (About 2) Very Ripe Bananas – 95%
  • 160 g (1/2 C) Honey
  • 125 g (1 C) Grated Zucchini
  • 50 g (1 Large) Egg
  • 32 g (3 Tbsp) Avocado Oil
  • 5 g (1 tsp) Vanilla Extract
  • 1.6 g (1/4 tsp) Sea Salt
  • 1.3 g (1/2 tsp) Ground Cinnamon
  • 0.4 g (Scant 1/4 tsp) Leaven Foods Instant Sourdough
Separately:
  • 3.4 g (1 tsp) Baking Powder
  • 2.5 g (1/2 tsp) Baking Soda
Streusel Topping Ingredients: Optional, but Highly Recommended
  • 65 g (1/2 C + 1 Tbsp) All Purpose Flour
  • 50 g (1/4 C, Packed) Brown Sugar
  • 32 g (2 1/2 Tbsp) Granulated Sugar
  • 42 g (3 Tbsp) Unsalted Butter, Softened
  • Pinch of Salt
  • Pinch of Cinnamon

Instructions

 

  • Mix Batter – In a medium mixing bowl, whisk together the mashed banana, grated zucchini, and egg until well combined. Add the honey, avocado oil, vanilla extract, and Leaven Foods Instant Sourdough, and whisk until incorporated. Add the flour, sea salt, and cinnamon, and gently mix with a rubber spatula until no dry flour remains. Do not add the baking powder or baking soda yet; these will be added in the morning. 
  • Ferment – Cover the bowl and let the batter ferment at room temperature for 12–16 hours.
  • Make the Streusel – In a medium bowl, whisk together the flour, brown sugar, granulated sugar, salt, and cinnamon. Add the softened butter and use your fingertips to rub it into the dry ingredients until the mixture resembles coarse sand and forms small clumps. Cover and set aside until ready to use.
  • Add the Baking Soda and Baking Powder – In the morning, sprinkle the baking soda and baking powder evenly over the fermented batter. Using a rubber spatula, gently fold until the leaveners are evenly incorporated, being careful not to overmix. 
  • Top and Bake – Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with muffin liners and evenly divide the batter among the cups. If using, sprinkle the streusel evenly over the tops. Bake for 20–25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for a few minutes before transferring them to a cooling rack.

Notes

Store muffins in an airtight container at room temperature for up to 3 days. For the best texture, allow the muffins to cool completely before storing.

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