Author Notes
Believe it or not, buckwheat is not wheat, nor is it even a glutinous cousin of wheat. This sandy-looking grain is actually a relative of sorrel and rhubarb, which is great news for those of us who need to keep gluten out of our kitchens or for anyone looking to explore alternative grains.
These buckwheat muffins are fluffy, incredibly moist, and packed with nutritious ingredients like eggs, oats, grated zucchini, and walnuts, not to mention the fact that buckwheat is packed with protein. The recipe is dairy-free as well. A truly healthy treat!
Recipe and photo from my new cookbook, Yummy Supper: 100 Fresh, Luscious & Honest Recipes from a {Gluten-Free} Omnivore
—yummy supper
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Ingredients
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2/3 cup
100% buckwheat flour
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1/2 cup
oat flour (gluten-free folks: Make sure your oat flour is certified gluten-free!)
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3/4 teaspoon
kosher salt
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1 teaspoon
baking powder
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1/4 teaspoon
baking soda
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1/2 teaspoon
ground cinnamon
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2
eggs, at room temperature
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2/3 cup
honey, melted and cooled
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1/3 cup
coconut oil, melted and cooled
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2 tablespoons
molasses
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1 teaspoon
vanilla extract
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1 1/4 cups
packed shredded zucchini, patted dry with a paper towel
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2/3 cup
chopped walnuts
Directions
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Preheat the oven to 350° F. Line a 12-cup standard muffin pan with paper muffin cups. Sift together the buckwheat flour, oat flour, salt, baking powder, baking soda, and cinnamon in a small bowl.
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In a stand mixer with the paddle attachment, or using a large bowl and hand mixer, whisk the eggs. Add the honey, coconut oil, molasses, and vanilla. Mix to blend. Slowly pour in the dry ingredients as you continue mixing. Finally, stir in the zucchini and walnuts.
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Pour your batter into the lined cups, using all the batter to fill them. Bake for 22 to 25 minutes. You'll know the muffins are done when the top centers are cooked through and no longer sticky to the touch. Cool on a rack.
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I particularly like these muffins with a smear of cream cheese on top.
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