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Sourdough Zucchini Spelt Muffins

It's back to school time! Looking for an easy, delicious lunch snack that will nourish your child, keep them full and help them focus all afternoon while in school?

Then this recipe is for you! Because we add some sourdough starter and let it ferment overnight, the muffins become easier to digest and will help keep blood sugars stable.

If you don't have a sourdough starter, you can easily make your own, or ask friends /family if anyone has some they are willing to share with you. Sourdough starters multiply quickly, so anyone that makes sourdough will often be very willing to share some starter with whomever will take some.

If you don't have a sourdough starter, I have added a modification to the recipe and you can just let the batter soak overnight, and this will also help the grains become more digestible and allow more nutrients to be absorbed.


makes: 1.5 -2 dozen depending on size of muffins

Dry Ingredients:

( mix all together in 1 bowl)

  • 2 Cups organic spelt four

  • 1 cup organic coconut sugar

  • 2 tsp. baking soda

  • 2 tsp. cinnamon

  • 1 tbsp. organic chia seeds

  • 1/8 tsp nutmeg

  • 1/2 tsp pink himalayan or sea salt

Gently Stir in:

  • 2 cups grated zucchini

  • 1 grated medium organic apple

In separate bowl, beat together:

  • 3 eggs

  • 2 tsp pure vanilla extract

  • 1/4 cup of applesauce

  • 1/2 cup coconut oil

Stir into flour mixture until fully combined.

Add in:

  • 1/4 cup of sourdough starter.

If you do not have a sourdough starter, you can add another 1/4 cup of applesauce and let the mixture soak overnight.

Let the batter ferment overnight with the sourdough starter.

( I keep mine on the counter overnight)

Add into parchment paper muffin wrappers.

Bake for 20 mins. at 350 degrees.

Allow to cool. These freeze very well.

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