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Buckwheat muffins on wire cooling rack.

Zucchini Banana Buckwheat Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 8 reviews
  • Author: Katie
  • Prep Time: 10 minutes
  • Cook Time: 17 minutes
  • Total Time: 27 minutes
  • Yield: 1 dozen muffins 1x

Description

These healthy zucchini banana buckwheat muffins are made with buckwheat flour and sweetened with bananas.  They're light and fluffy with a nutty banana flavor.


Ingredients

Scale
  • 125g zucchini (abut 1 cup 1/2" slices)
  • 250g banana (about 2 cups 1/2" slices)
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 cup buckwheat flour (150g) spooned & leveled
  • 3 Tbsp tapioca starch (21g)*
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup dark chocolate chips (optional)

Instructions

  1. Preheat oven to 350 degrees F.  Line a muffin pan with paper or silicone liners and set aside.
  2. Place zucchini and banana in a food processor or high powered blender and blend until smooth.
  3. Add in remaining ingredients (except chocolate chips) and blend until batter is well mixed.
  4. Pulse chocolate chips into the batter.
  5. Pour batter into your lined muffin pan.
  6. Bake at 350 degrees for 17-19 minutes**
  7. Remove muffins from oven, cool in pan for 5 minutes, then transfer to a wire cooling rack.

Notes

For best results, measure ingredients by weight (when given)

*or 2 Tbsp coconut flour

**I like these muffins slightly underbaked, so closer to 17 minutes.