Buckwheat Zucchini Muffins (Gluten Free)

These Buckwheat Zucchini Muffins are a great summertime treat! Naturally gluten free, made with whole ground buckwheat and almond flours. Mix in some walnuts or dark chocolate chips for extra flavor and texture.

Zucchini Muffins, with Wholesome Buckwheat and Almond Flour

If you’ve never tried baking with fresh buckwheat flour, this muffin recipe is a great one to start with. It’s adapted from my popular Buckwheat Blueberry Muffin recipe.

Store bought buckwheat flour has been toasted (dark buckwheat flour). Buckwheat already has a nutty flavor and toasting it magnifies it, making it strong and overwhelming in most baked goods.

Mixing the buckwheat flour with some banana and almond flour softens the texture and makes it perfect for muffins!

When I use buckwheat flour, I start with whole buckwheat groats and blend them into a light buckwheat flour. Because the groats are soft in texture, it can be done in a blender. The result is a soft, lightly nutty flour, perfect for muffins or these wholesome Buckwheat Pancakes.

I avoid using gluten free flour blends because of the adding starches and gums. These fluffy muffins use just two wholesome flours – freshly ground buckwheat flour and almond flour. You won’t miss the junk!

These hearty muffins make a wholesome snack or breakfast alongside some protein.

Buckwheat Groats & Buckwheat Flour

To make buckwheat flour, start with raw buckwheat groats. Buckwheat is a flower, not a grain. When the groats are raw, you will notice a light green color in some of the groats.

Add buckwheat groats to a blender and process for 1-2 full minutes, until a soft flour is formed. It takes about 1 1/4 cups of buckwheat groats to make 1 cup of buckwheat flour.

See this post on how to make buckwheat flour.

What You’ll Need

• Buckwheat Groats (blended into a buckwheat flour)
• Almond Flour (or almond meal)
• Baking Powder and Sea Salt
• Cinnamon
• Banana
• Egg
• Maple Syrup (or coconut sugar. These are very lightly sweetened because the banana helps with the sweetness as well!)
• Coconut Oil (olive oil or avocado oil both work too!)
• Vanilla Extract
• Zucchini (finely grated)
• Optional: Chocolate Chips, Walnuts, or Pecans

Kitchen Tools

• Blender
• Muffin Tin
• Parchment Paper Liners

How to Make Buckwheat Zucchini Muffins

Step 1: Blend your buckwheat groats into a flour in a high speed blender. It takes about 1 1/4 cup of groats to make 1 cup of flour. Measure your flour after grinding it. *It is difficult to get a fine enough flour in a food processor, so I suggest using a blender.

Step 2: Preheat oven to 350º F. Line a standard muffin pan with parchment paper liners and set aside.

Step 3: In a large mixing bowl, combine the buckwheat and almond flours with the baking powder, sea salt, and cinnamon. Stir to combine the dry ingredients.

Step 4: In a separate large bowl, mash the banana until almost smooth.

Step 5: Add the eggs, coconut oil, and vanilla to the mashed banana and stir to combine.

Step 6: Add the dry ingredients and the shredded zucchini into the bowl with the wet ingredients. Stir until no dry ingredients remain.

Step 7: Fold in chopped walnuts and chocolate chips, or other additions, if using.

Step 8: Divide the batter equally between the 12 muffin papers. If desired, top each muffin with some chopped walnuts and/or extra chocolate chips.

Step 9: Bake the muffins for 24-26 minutes, or until lightly golden brown and fully set in the centers.

Step 10: Allow the muffins to cool for about 5 minutes, and then pop them to the sides to prevent them for steaming while cooling to room temperature.

How to Store Leftover Buckwheat Muffins

Room Temperature: Store leftover muffins in an airtight container at room temperature for 2-3 days.

Refrigerator: Buckwheat zucchini muffins can be wrapped in an airtight container and stored in the refrigerator for up to a week. They are best served right out of the refrigerator.

Freeze Zucchini Buckwheat Muffins: If the muffins won’t be eaten quickly, store them in an airtight container or in freezer ziplock bags and freeze them for up to 3 months. Allow the muffins to defrost in the fridge overnight or at room temperature for an hour prior to serving.

Variations

Nut Free Buckwheat Zucchini Bread: In place of the almond flour, use 1/2 cup of oat flour plus 2 tablespoons of arrowroot powder (can sub tapioca flour or organic corn starch).

Chocolate Chip Zucchini Bread: Instead of baking this recipe as muffins, try baking it in a loaf pan. Line a standard loaf pan with parchment paper (a little coconut oil on the pan helps the parchment paper stick), and add the muffin batter to the loaf pan. Bake the loaf for 45-55 minutes, or until the center of the bread is set.

Blueberry Buckwheat Muffins: If you’d like to make these buckwheat zucchini muffins with fresh fruit, add 1 cup of fresh blueberries or raspberries.

Vegan Zucchini Muffins: I have not tested making these muffins with chia seeds or flax eggs. If you’d like to try to make these muffins egg-free, add 1 tablespoon of ground flax or chia seeds to 3 tablespoons of water for each egg. For this recipe, that means 2 tablespoons of ground flax or chia seeds with 6 tablespoons of water. Mix the seeds and water together in a small bowl and allow them to “gel” for about 5 minutes prior to using as an egg replacer.

Other Gluten Free Buckwheat Flour Recipes

• Buckwheat Blueberry Muffins
• Savory Buckwheat Crepes
• Gluten Free Buckwheat Muffins with SunButter and Raspberry Jam Filling

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