Easy to prepare on Sunday and have on-hand for rushed mornings, these muffins are full of fiber and B-vitamins, nutrients that are usually lacking from commercial gluten-free products. And so tasty your child won’t even know they’re eating their vegetables!
PrintBuckwheat Zucchini Muffins
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Easy to prepare on Sunday and have on-hand for rushed mornings, these muffins are full of fiber and B-vitamins, nutrients that are usually lacking from commercial gluten-free products. And so tasty your child won’t even know they’re eating their vegetables!
- Prep Time: 5 minutes
- Cook Time: 35-40 minutes
- Total Time: 40-45 minutes
- Yield: 1 dozen muffins
Ingredients
- 1 cup zucchini, grated
- 1 1/4 cups gluten-free all purpose flour
- 1/4 cup buckwheat flour (can substitute flaxseed meal or almond meal)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 tablespoon cinnamon
- 1/4 teaspoon allspice
- 1/2 cup coconut oil
- 1/2 cup sugar
- 1 egg
- 1 egg white
- 1/2 teaspoon almond extract or vanilla extract
- 1/2 cup pecans toasted, optional
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- In a medium-sized bowl, whisk together flour, buckwheat flour, baking powder, baking soda, salt, cinnamon, and allspice.
- In a large mixing bowl, cream coconut oil together with sugar for one minute.
- Add egg, egg white, and almond extract, mixing thoroughly.
- Slowly stir in the dry ingredients, making a thick batter.
- Fold in the shredded zucchini and chopped nuts.
- Pour into greased muffins tins and bake for 35-40 minutes, until a toothpick inserted into the center comes out clean.
