Buckwheat Zucchini Muffins

Who doesn’t love muffins? Sadly many people who have celiac or a gluten intolerance don’t get to enjoy them very often. A couple ladies in my Bible Study have to avoid gluten and basically everything refined so I made these buckwheat muffins with them mind. Buckwheat is actually a seed not a grain despite it’s misleading name so it doesn’t contain gluten. The mashed zucchini makes these muffins deliciously moist and is a great way to add a little veggies to your day as well. I hope you enjoy these buckwheat zucchini muffins as well!

Buckwheat Zucchini Muffins
Serves: 15
  • 3 cups buckwheat flour
  • 3 TBS butter/coconut oil, melted
  • 1 cup raw milk
  • 1TBS apple cider vinegar
  • 2 eggs, beaten
  • ½ cup succant
  • 1 cup mashed zucchini
  • 2 tsp baking powder
  1. In a glass bowl combine the buckwheat flour, melted butter, raw milk and apple cider vinegar and mix thourghly. Cover and soak over night.
  2. The next day preheat the oven to 375 dregs F. Grease one muffin tin with your choice of fat or use cupcake papers. Stir in remaining ingredients one at a time. If you need to you can always use your hands to get everything completely mixed in. Fill each cup ¾ of the way full. Bake for 25 minutes or until your tooth pick/fork comes out clean when you poke the center of the muffin.


This post is part of Simple Lives Thursday, Pennywise Platter Thursday, Hearth and Soul, 

About Katie Mae Stanley

Katie Mae Stanley is the writer at Nourishing Simplicity, where the focus is on nourishing foods, herbal remedies, simple living and faith. Ethnic and Mid-west foods are always a favorite in her kitchen and on her blog. She is also the author of the book Steeped: Simple Nourishing Teas and Treats. Katie Mae spent 10 years as a missionary dorm "mama" for a gaggle (almost 40) of amazing deaf girls at a school for the deaf in Baja California, Mexico. Now she finds herself state side ready to embrace God's next adventure. A cup of tea or coffee and a bit of dark chocolate make an appearance at some point in any given day. You can connect with the Nourishing Simplicity community on Facebook, Twitter, and Google+.


  1. Anonymous says:

    Is the zucchini cooked first and mashed instead of shredded? I’ve always used shredded raw zucchini in my baking recipes.

  2. Thanks for sharing this! I picked up a lot of buckwheat flour at the grocery outlet this weekend. I had planned on making pancakes, but I think my kids will go for the muffins first.

  3. Muffins! My favorite! I didn’t realize buckwheat was a seed and not a grain. Good stuff-I like baking with buckwheat flour.
    Thanks for the recipe. Seems like a great way to use up the massive amounts of zucchini that grows in Tennessee in the summer 🙂

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