Buckwheat Zucchini Muffins

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These savoury muffins are a variation of my Zucchini Breakfast Muffins, using buckwheat flour instead of coconut flour to give the muffins a more traditional muffin-like texture. I like to make them on Sundays so that I have a quick breakfast or snack on hand for the week ahead. 

You can buy buckwheat flour at heath food shops or in the health food aisle of some supermarkets. It's gluten-free and provides a nice earthy flavour. If you can't find buckwheat flour or if you'd prefer to keep the muffins totally grain-free (buckwheat is a pseudo-grain), try my Zucchini Breakfast Muffins instead. 

I have made the muffins with melted butter and with olive oil. Both work well, so use whichever you prefer. You could also add a handful of chopped herbs (such as parsley) to the mixture if you feel like it.

Buckwheat Zucchini Muffins

Gluten free | Nut free


  • 500g zucchini, grated
  • 150g cheddar or mozzarella cheese, grated
  • 1/2 cup olive oil (or melted butter)
  • 2 x 20ml tablespoons chia seeds (optional)
  • 3 free-range eggs
  • 1 cup buckwheat flour
  • 1 teaspoon (gluten-free) baking powder
  • Sea salt 
  • Black pepper


  1. Preheat your oven to 180°C (fan-forced) and line a 12 cup muffin tray with muffin cases.
  2. Mix the grated zucchini, grated cheese, melted butter (or olive oil), chia seeds (if using) and eggs together in a large mixing bowl. Add the buckwheat flour, baking powder and a good pinch of sea salt and cracked black pepper. Stir well until everything is well combined.
  3. Spoon the mixture into the muffin cases and bake in the preheated oven for 30-40 minutes or until browned. Store the cooled muffins in an airtight container in the fridge. They should last for 5 days in the fridge, or you can freeze them. You can re-heat them in the oven or microwave before serving.

Makes 12 muffins.

I personally don't count calories or macros, but for those who are interested, here's a nutrition panel for the muffins:

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