Buckwheat Zucchini Muffins

By Lilian Dikmans

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These savoury Buckwheat Zucchini Muffins are a variation of my Grain Free Zucchini Muffins, using buckwheat flour instead of coconut flour to give the muffins a more traditional muffin-like texture. I like to make them on Sundays so that I have a quick breakfast or snack on hand for the week ahead.

You can buy buckwheat flour at heath food shops or in the health food aisle of some supermarkets. It’s gluten-free and provides a nice earthy flavour. If you can’t find buckwheat flour or if you’d prefer to keep the muffins totally grain-free (buckwheat is a pseudo-grain), try my Grain Free Zucchini Muffins instead.

I have made the muffins with melted butter and with olive oil. Both work well, so use whichever you prefer. You could also add a handful of chopped herbs (such as parsley) to the mixture if you feel like it.

12 muffins

Prep time
10 mins

Cook time
40 mins


  • 500g zucchini, grated
  • 150g cheddar or mozzarella cheese, grated
  • 1/2 cup olive oil (or melted butter)
  • 2 x 20ml tablespoons chia seeds (optional)
  • 3 free-range eggs
  • 1 cup buckwheat flour
  • 1 teaspoon (gluten-free) baking powder
  • Sea salt
  • Black pepper


  • 1
    Preheat your oven to 180°C (fan-forced) and line a 12 cup muffin tray with muffin cases.
  • 2
    Mix the grated zucchini, grated cheese, melted butter (or olive oil), chia seeds (if using) and eggs together in a large mixing bowl. Add the buckwheat flour, baking powder and a good pinch of sea salt and cracked black pepper. Stir well until everything is well combined.
  • 3
    Spoon the mixture into the muffin cases and bake in the preheated oven for 30-40 minutes or until browned.
  • 4
    Store the cooled muffins in an airtight container in the fridge. They should last for 5 days in the fridge, or you can freeze them. You can re-heat them in the oven or microwave before serving.


I use an Australian 20ml tablespoon. 1 x 20ml tablespoon = 4 teaspoons.

For those who are interested, here is a nutrition panel for the muffins (the nutrition information is an estimate only – it may vary depending on the brand of products you use):

Serving size: 1 muffin
Energy: 769kJ
Protein: 6.6g
Total fat: 13.9g
Saturated fat: 4.5g
Total carbohydrate: 7.3g
Sugars: 1.1g
Sodium: 106mg

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  1. I just found your blog Lillian and I’m so glad that I did, I absolutely love it. Can’t wait to make a heaps of your recipes. Thank you so much for sharing.

  2. Just made these! Used the chia seeds and chose mozzarella and olive oil! So delicious! Made some mini ones and regular sizes so I have either a little snack or larger option! Thank you so much for sharing this recipe! Was super easy and v yummy! First thing I’ve made from your blog…. definitely not going to be the last 😀

  3. Love love love these muffins! Being a busy mum I’m finding that I’m skipping breakfast of late which I don’t like to do. Having these muffins made and ready for the week makes it easy not to miss breakfast or have as a healthy snack. Thanks Lilian I love your receipes and your blog. ?

  4. Hi! These look amazing and I’m wondering if I could make it in a loaf pan? Any idea how long that would need to bake? Or even an 8 x 8 glass baking dish? Don’t have a muffin tin and would love to try your recipe! Thanks 🙂

    • Thank you! You should be able to bake the mixture in a loaf pan, I would check it after about 30 mins and then leave it in the oven until it has browned and a toothpick inserted into the middle comes out clean. If you find that it’s browning too quickly, you can turn the oven down to about 160C and cover the top of the loaf with foil. Hope that helps! X

  5. Tried this recipe substituting zucchini for carrots.. didn’t work 🙁
    500g carrots is about 10x more than 1cup of flour.

  6. Hi thanks so much for the recipe. They turned out really delicious. My only comment is that mines were really dark- like a dark grey. This was the colour of the buckwheat flour. But yours look lighter in colour? Did I use the wrong flour?

    • My pleasure, I’m glad you enjoyed them! Different brands of buckwheat flour can vary in colour – I buy mine in bulk from my local organic grocery store (which is a lighter grey) but a darker one should still work in the recipe. X

  7. I made this recipe as a loaf and it turned out great. It’s flavor with mozzarella cheese and without the chia is so mild that you can use it as toast for breakfast with a Hearty or sweet topping. Great recipe. Thanks for sharing

  8. These look great and I would love to try them but the fact that the recipe is measured partly
    in ‘cups’ and not metric for all ingredients is really confusing for me (I’m in the UK and we don’t measure in cups!) Do you have an idea what the metric weights for the flour etc would be please?


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Lilian Dikmans

Lilian Dikmans is an Australian model, Muay Thai fighter and founder of Real Food Healthy Body

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