Buckwheat Zucchini Muffins
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!
Servings: 12 muffins
Equipment
- blender for processing buckwheat groats into flour
- muffin pan
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