Buckwheat Zucchini Muffins

Buckwheat Zucchini Muffins | Rosemarried

I recently received a copy of Erin Scott’s new cookbook,  “Yummy Supper: 100 Fresh, Luscious & Honest Recipes from a {Gluten-Free} Omnivore“. I’m not gonna lie, I was a little hesitant about the book at first glance. For starters, I love gluten. I have no known gluten allergies or intolerances (pizza is my favorite food group!), thus, I have no need for a gluten-free cookbook. Secondly, the word “yummy” just bugs me. It conjures up images of Rachael Ray and overly perky Food Network hosts, and I just don’t like it.

So, then, when I finally opened the book, I was pleasantly surprised. The book is brimming with beautiful photographs and creative recipes. And while the book is written from a gluten-free perspective, it certainly has recipes that appeal to all types of diets.

buckwheat zucchini muffins | rosemarried.com

 

While there were a lot of standouts in the book – such as Black Rice PuddingSavory Custards with Wild NettlesMussels with Rosé, Leeks, and Mustard – but I decided to start with her simple and lovely recipe for Buckwheat Zucchini Muffins.

The recipe stood out to me, as it’s such a unique twist on a typical zucchini muffin. Made with buckwheat flour, coconut oil, honey, and molasses, these muffins pack a flavorful punch. They’re a great way to use up extra zucchini, and they are officially my new favorite summer snack.

Yummy Supper’s version of the recipe uses a combination of oat flour and buckwheat flour, and is gluten free. I didn’t have any oat flour on hand, so I substituted all purpose flour. Thus, my version of this recipe contains gluten. However, the recipe is easily adaptable depending on your dietary restrictions!

buckwheat zucchini muffins | rosemarried.com

 

Buckwheat Zucchini Muffins

Serving Size: Makes 1 dozen muffins

Ingredients

  • 2/3 cup buckwheat flour
  • 1/2 cup all purpose flour (Can sub oat flour if GF)
  • 1/2 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 eggs, room temperature
  • 2/3 cup honey
  • 1/3 cup coconut oil
  • 2 heaping tablespoons molasses
  • 1 teaspoon vanilla extract
  • 1.5 cups shredded zucchini, strained or patted dry with a towel
  • Optional: 1/2 cup chopped walnuts, almonds, or hazelnuts

Instructions

  1. First, combine the honey and coconut oil in a small pot. Heat over medium-low heat until oil and honey are melted. Stir to combine and set aside to cool.
  2. Preheat oven to 350 F. Line a muffin tin with paper muffin cups.
  3. In a small bowl, mix together the flours, salt, baking powder, baking soda, and spices.
  4. In a large bowl, whisk the eggs together with the honey and coconut oil mixture. Whisk in molasses and vanilla. With a spatula, stir in the dry ingredients until combined. Fold in the zucchini (and nuts, if using).
  5. Pour your batter into the lined muffin cups. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool on a wire rack.

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