Zucchini Buckwheat Muffins
Their are two types of buckwheat flour that you could use for this recipe, although I find that I prefer one over the other.
The first type of flour is made from whole buckwheat it includes the hull. This is the most common type you will probably find at your grocery store. It has that dark brown color and bitter flavor that most people associate with buckwheat, it also makes for a crumblier texture.
The second kind is made from raw hulled buckwheat groats. That is the kind that I prefer and have used when I make this recipe. It has a slimy texture when mixed with liquids that holds gluten free baked goods together very well. I sprout and grind my own buckwheat flour to make this kind of flour. If you do not have a flour mill you can put it in a food processor or high powered blender to make your own, as unhulled flour is be harder to find in the store or online.
Buckwheat is one of my favorite gluten-free grains to use. It has anti-cancer and anti-inflammatory properties as well as being neuroprotective. It also has the antioxidants rutin and quercitin. (1)
Zucchini Buckwheat muffins - diary free, sugar free, gluten free makes 11 muffins
2 eggs 1 3/4 cups grated zucchini 1/2 cup full fat coconut milk 2 Tablespoons olive or avocado oil 1/2 teaspoon sea salt 1 Tablespoon ground cinnamon 1/4 teaspoon ground nutmeg 2 teaspoons baking powder 1 teaspoon vanilla extract 1/2 teaspoon liquid stevia, or to taste. Optional use 1/3 cup maple syrup instead. 1 cup buckwheat flour 1/4 cup millet flour 1/4 walnuts, chopped
Preheat oven to 350 degrees F. In a large bowl mix together all of the ingredients until combined. Line muffin tin with muffin liners. spoon in the batter until each one is 3/4 full. Bake at 350 degrees F. for 25 minutes or until they spring back when you press on them.
Giménez-Bastida, J. A., & Zieliński, H. (2015). Buckwheat as a Functional Food and Its Effects on Health. Journal of agricultural and food chemistry, 63(36), 7896–7913. https://doi.org/10.1021/acs.jafc.5b02498
