Buckwheat Zucchini Muffins

5 from 1 vote

A nutritious, gluten free muffin made with buckwheat and almond flours. These are a great way to use up your summer haul of zucchini! I made these with walnuts and chocolate chips. Feel free to choose your favorite mix-ins!

Prep Time15

Cook Time25

Total Time40

Course: Breakfast

Cuisine: American

Servings: muffins

Calories: 248kcal

Author: Michelle Miller

Equipment

blender for processing buckwheat groats into flour
muffin pan
parchment cupcake liners

Ingredients

2/3 cup buckwheat flour *ground from buckwheat groats
2/3 cup almond flour
1 tablespoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon sea salt
2 bananas small, or 1 very large banana
2 eggs
6 tablespoons coconut oil melted, or melted butter
6 tablespoons maple syrup
1 teaspoon vanilla extract
1 1/2 cups zucchini finely grated
1/2 cup walnuts chopped
1/2 cup dark chocolate chips or mini chocolate chips, optional

Instructions

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.
Preheat oven to 350º F. Line a standard muffin pan with parchment paper liners and set aside.
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.
In a separate large bowl, mash the banana until almost smooth.
Add the eggs, coconut oil, and vanilla to the mashed banana and stir to combine.
Add the dry ingredients and the shredded zucchini into the bowl with the wet ingredients. Stir until no dry ingredients remain.
Fold in chopped walnuts and chocolate chips, or other additions, if using.
Divide the batter equally between the 12 muffin papers. If desired, top each muffin with some chopped walnuts and/or extra chocolate chips.
Bake the muffins for 24-26 minutes, or until lightly golden brown and fully set in the centers.
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.

Notes

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.

Nutrition