Summer

Buckwheat Zucchini Muffins

by:
September 20, 2014
4.7
6 Ratings
Buckwheat Zucchini Muffins
  • Makes 12 muffins
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

What You'll Need
Ingredients
  • 2/3 cup 100% buckwheat flour
  • 1/2 cup oat flour (gluten-free folks: Make sure your oat flour is certified gluten-free!)
  • 3/4 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 2 eggs, at room temperature
  • 2/3 cup honey, melted and cooled
  • 1/3 cup coconut oil, melted and cooled
  • 2 tablespoons molasses
  • 1 teaspoon vanilla extract
  • 1 1/4 cups packed shredded zucchini, patted dry with a paper towel
  • 2/3 cup chopped walnuts
Directions
  1. 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.
  2. 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.
  3. 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.
  4. I particularly like these muffins with a smear of cream cheese on top.
Tags:

See what other Food52ers are saying.

  • Kat Eaton
    Kat Eaton
  • yummy supper
    yummy supper
  • Valerie Rosenbaum
    Valerie Rosenbaum
  • Jeff Anholz
    Jeff Anholz
  • madeleine
    madeleine

Popular on Food52

10 Reviews

tjdelaney101
tjdelaney101 April 5, 2020
I made this yesterday, it's ok. I often mess around with recipes. It's pretty moist, so next time I will: increase both flours, reduce the salt by 1/3, increase the zucchini, double the cinnamon (1 already used about 1.25t), double the baking power and soda, omit the molasses, add cloves (1/2t).
 
Anonymous
Anonymous March 8, 2018
First of all I have to praise this recipe. I started baking this year and this is the ONLY recipe I always come back to. I wanted to post a comment to help out others as I always get help from recipe sites and the people commenting on them. For those asking if this could be baked as a bread, I tried it tonight (because 12 muffins is not enough! Haha) I always take my muffins out at 22 minutes, my bread took 37 minutes so just add another 15 to your timer after you take out the muffins :). I also use only 1/3 cup of maple syrup to sweeten this, no other sweetener, I add vegan dark chocolate chips and I add 2 tablespoons of cacao powder. I want to try these with flax eggs to see it they will be good vegan but I’m too afraid it will mess it up! Lol
 
Kat E.
Kat E. October 6, 2017
yum! just tried these. actually a tad too sweet IMO but that doesn't mean we didn't gobble them up! we were out of real eggs so i used chia eggs instead and turned out great.
 
yummy S.
yummy S. March 9, 2016
Hi Valerie, I suggest 22-25 minutes for baking. You'll know they're done when the centers of the muffins are cooked through and are no longer sticky to the touch. I hope you enjoy!
 
Valerie R.
Valerie R. March 9, 2016
So, how long do we bake these for? 350 degrees for how long? I must have missed it. So far, the batter is awesome!!
 
jbfalise
jbfalise September 13, 2015
Yum! I ran out of oats (to make oat flour), so substituted killer flour and added a dash of xantham gum (we live at high altitude).
Fantastic Sunday morning breakfast with some hot tea.
 
jbfalise
jbfalise September 13, 2015
Yaaaaa...autocorrect strikes again: that's MILLET flour, NOT killer flour. *sigh*
 
Jeff A.
Jeff A. September 6, 2015
These are incredible. Easily the best GF muffins I've had (and without a buttload of sugar!). I've made them twice now and will definitely make them again.
 
madeleine
madeleine May 20, 2015
These are amazing. And great to know there is no butter or refined sugar! The addition of cream cheese is divine!
 
Jane D.
Jane D. September 24, 2014
Hi! Just wondering if you think this recipe could also work as a Buckwheat Zucchini Bread instead of Muffins?