These savoury Buckwheat Zucchini Muffins are a variation of my Grain Free Zucchini 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 Grain Free Zucchini 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
- 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
- Preheat your oven to 180°C (fan-forced) and line a 12 cup muffin tray with muffin cases.
- 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.
- 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.
I use an Australian 20ml tablespoon. 1 x 20ml tablespoon = 4 teaspoons.
I personally don’t count calories or macros, but for those who are interested, here’s a nutrition panel for the muffins:
You might also like my Grain Free Zucchini Muffins.