Buckwheat Zucchini Chocolate Chip Muffins (Gluten Free)
Servings: 6 muffins
Calories: 315kcal
Ingredients
Dry
- 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
Wet
- 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
Instructions
- 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.
Notes
*I do not like store bought buckwheat flour. I purchase raw buckwheat groats, and put in my blender. They are soft enough they make a very nice flour without too much trouble. I keep the processed flour in the freezer if I make too much- which is great to have on hand for buckwheat pancakes!
Nutrition
Calories: 315kcal | Carbohydrates: 23g | Protein: 7g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 27mg | Sodium: 129mg | Potassium: 377mg | Fiber: 4g | Sugar: 9g | Vitamin A: 114IU | Vitamin C: 7mg | Calcium: 97mg | Iron: 1mg