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
- Preheat oven to 350 degrees F. Line a muffin pan with paper or silicone liners and set aside.
- Place zucchini and banana in a food processor or high powered blender and blend until smooth.
- Add in remaining ingredients (except chocolate chips) and blend until batter is well mixed.
- Pulse chocolate chips into the batter.
- Pour batter into your lined muffin pan.
- Bake at 350 degrees for 17-19 minutes**
- 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.