Buckwheat Zucchini Muffins Recipe

Packed with nutritious ingredients such as eggs, oats and grated zucchini, this Buckwheat Zucchini Muffins recipe makes 12 fluffy and incredibly moist treats for the family.



From "Yummy Supper"
October 2014

Yield: Makes 12 muffins

Create simple gluten-free meals via vibrant, mouthwatering recipes from Yummy Supper (Rodale, 2014) by Erin Scott. In this excerpt, from the chapter “Grain + Seed,” Scott offers instructions for a moist and fluffy Buckwheat Zucchini Muffins recipe.

You can purchase this book from the Mother Earth Living store: Yummy Supper

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!

Buckwheat Zucchini Muffins Recipe 

Ingredients:

• 2/3 cup 100 percent 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

Instructions:

1. Preheat the oven to 350 degrees. 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 standing 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 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. Makes 12 muffins.

Note: I particularly like these muffins with a smear of cream cheese on top.

Find more recipes and inspiration from Erin Scott in Bite of Life on the West Coast.


Reprinted from Yummy Supper by Erin Scott. © 2014 by Erin Scott. By permission of Rodale Books. Available wherever books are sold. Purchase this book from our store: Yummy Supper.