Recently, a reader commented on my Buckwheat Blueberry Muffin Recipe — I had forgotten about that little gem, and knew that these Buckwheat Zucchini Chocolate Chip Muffins were in my near future.
The reader commented that she loved the recipe because they weren’t crumbly like so many gluten free muffin recipes are. These are nice and firm and have substance- unlike what happens when you use oat flour in place of wheat.
But the other amazing things about this recipe is that they are made from whole food ingredients, like raw buckwheat groats, almonds, and zucchini. They are low in sugar (we all know how much I like to cut sugar out of recipes as much as possible!). I have been using dates as a sweetener a lot lately- but sometimes pureeing, blending, dates can be time consuming- and I was able to make this recipe work with a mere tablespoon and a half of coconut sugar. And actually- that was a mistake. My original recipe also had some honey- but I was pleasantly surprised when these little gems came out of the oven and were plenty sweet despite the oversight!
Xander will officially be a year old in 8 days! Yowza- how did a year go by so quickly? I have been making him vegan (egg free) muffins with spelt flour and blending a date paste to sweeten them- but I can’t wait until he can have these. I have been holding off on giving him eggs and nuts because of my severe allergies– but so far, he has shown no signs of allergies, and I am gaining bravery at trying things out as his birthday nears!
By the way– I have quite a few baby food recipes, from the basics we started with, now working our way to great finger foods– I’ve been hesitant about posting them, but am thinking lots of people would be interested- comment below if you’d like to see some of them!
(He loved trying Mexican food out while in Oregon! And I loved taking him for walks in all the amazing parks!).
I am sure this recipe would work well if carrots were swapped for the zucchini, and raisins or nuts for the chocolate chips– variations will be made, and I’ll let you know all about them!
- 1/2 cup buckwheat flour, ground from raw buckwheat groats*
- 1/2 cup almond flour
- 1 1/2 tablespoons coconut sugar
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon sea salt
- 1 small banana (or half a large banana)
- 1 egg
- 1/4 cup virgin coconut oil (warmed to liquid)
- 1 tablespoon almond milk (or milk of choice)
- 1/2 teaspoon vanilla
- Mix Ins
- 1 1/2 cups zucchini, grated
- 1/2 cup walnuts, chopped
- 1/4 cup mini dark chocolate chips
- Preheat oven to 350 degrees Fahrenheit.
- Combine dry ingredients in a large mixing bowl, and stir well.
- Combine wet ingredients in a smaller bowl, and mix until combined.
- Add the wet ingredients to the dry, along with the zucchini, and mix until just combined, being careful not to over mix.
- Add the chocolate chips and walnuts.
- Add batter to a muffin tin. I like to make 6 large muffins with this recipe- which means overfilling the tins a bit. The batter is thick, so it’s okay to mound it in the pan.
- Bake for 20-24 minutes. They take 22 minutes to just start to brown on the tops in my oven.