Buckwheat Zucchini Muffins

Ever so often I come across a recipe that I just know will be a hit, as is the case with these muffins.  The buckwheat-zucchini-walnut combination sounded perfect and sure enough, it didn’t disappoint! These hearty muffins are moist, nutty and not too sweet.  They are great for breakfast.

I found this recipe on Pinterest and modified it slightly.  I generally don’t stock flours so I substituted the buckwheat and oat flours with actual buckwheat groats and old fashioned oats. I soaked both overnight in water with a tablespoon of apple cider vinegar.  You can also use lemon juice or whey. For complete information on soaking, please refer to my previous post titled Soak & Sprout Your Grains.  This recipe was adopted from Yummy Supper, as featured on Food52.

1 cup organic raw buckwheat groats
2/3 cup old fashioned oats, gluten free
¾ tsp sea salt
¼ tsp baking soda
½ tsp cinnamon
2 eggs
¼ cup maple syrup
¼ cup coconut oil
1 tsp vanilla extract
1 zucchini, grated
2/3 cup walnuts, chopped

Preheat oven to 350 F.
Line muffin pan with baking cups.  Drain the buckwheat groats and oats.  Combine together with sea salt, baking soda, cinnamon, eggs, maple syrup, coconut oil and vanilla extract in a high speed blender and process until smooth.  Stir the zucchini and walnuts into the batter.  Equally divide batter between the muffin cups.  Bake for 35-45 minutes.  Muffins are done when a knife or toothpick inserted into the center comes out clean.  Serve warm with lots of butter!  This recipe makes about 12 medium-size muffins.