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Buckwheat Zucchini Muffins

August 15, 2011 by Katie Mae Stanley 4 Comments

As an Amazon Associate, I earn from qualifying purchases, as well as through other affiliate links.
As an Amazon Associate, I earn from qualifying purchases, as well as through other affiliate links.
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!
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Buckwheat Zucchini Muffins

Author Katie Mae Stanley @ Nourishing Simplicity

Yield 15

Ingredients

  • 3 cups buckwheat flour
  • 3 TBS butter/coconut oil, melted
  • 1 cup raw milk
  • 1TBS apple cider vinegar
  • 2 eggs, beaten
  • 1/2 cup succant
  • 1 cup mashed zucchini
  • 2 tsp baking powder

Instructions

  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 3/4 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, 

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Filed Under: Recipes

About Katie Mae Stanley

Katie Mae Stanley is the creator of Nourishing Simplicity. She believes that a made from scratch life is possible with a measure of grace. She teaches you to craft simple, nourishing recipes and natural DIY products at home.

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Reader Interactions

Comments

  1. Anonymous

    April 25, 2012 at 10:35 pm

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

    Reply
    • Katie

      April 26, 2012 at 12:09 am

      I used cooked mashed zucchini because that’s what I had on hand. It also adds extra moister.

      Reply
  2. Barb @ A Life in Balance

    January 31, 2012 at 3:11 pm

    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.

    Reply
  3. Lori @ Laurel of Leaves

    August 17, 2011 at 1:03 am

    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 🙂

    Reply

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