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Buckwheat 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

  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a medium-sized bowl, whisk together flour, buckwheat flour, baking powder, baking soda, salt, cinnamon, and allspice.
  3. In a large mixing bowl, cream coconut oil together with sugar for one minute.
  4. Add egg, egg white, and almond extract, mixing thoroughly.
  5. Slowly stir in the dry ingredients, making a thick batter.
  6. Fold in the shredded zucchini and chopped nuts.
  7. Pour into greased muffins tins and bake for 35-40 minutes, until a toothpick inserted into the center comes out clean.

Find it online: https://eat-gluten-free.celiac.org/buckwheat-zucchini-muffins/