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.
Buckwheat Zucchini Muffins
Serves: 12 muffins
Prep time: 10 mins
Cook time: 40 mins
Ingredients
- 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
Method
- Preheat your oven to 180°C (fan-forced) and line a 12 cup muffin tray with muffin cases.
- 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.
- Spoon the mixture into the muffin cases and bake in the preheated oven for 30-40 minutes or until browned.
- 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.
Notes:
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
that looks amazing! trying that tomorrow for sure!
Thanks Marion! I hope you enjoy them 🙂
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.
Thanks Claire! I’m so happy to hear you like the blog, I hope you enjoy the recipes! 🙂
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 😀
Thanks so much Ali! I’m so happy to hear you liked them! I also love to make them with mozzarella 🙂 x
They look delicious – I couldn’t see where it said how long to cook them for? Thanks
Hi Kirsty, I usually bake them for 30-40 minutes (depending on your oven) x
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. ?
Hi Linda, thanks so much! Great to hear the muffins have been helpful! It makes things so much easier when you have something pre-prepared for breakfast 🙂 x
Really really delicious!!
Thanks Helen! I’m so happy you liked them 🙂
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
Tried this recipe substituting zucchini for carrots.. didn’t work 🙁
500g carrots is about 10x more than 1cup of flour.
Sorry to hear! Carrots don’t contain as much moisture as zucchini so that may have been part of the problem!
How many zucchini’s were used in the recipe?
Hi Marissa, the number of zucchini required to get 500g will vary depending on the size of the zucchini, but I find that it’s usually about 3-4 medium sized zucchini. X
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
Can you make these without the cheese as I can’t have dairy?
Hi Holly, yeah for sure, you can leave out the cheese. You could perhaps add some olives instead for a bit of extra flavour!
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
Great to hear Tania! I’ll have to try it as a loaf next time myself! 🙂
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?
I haven’t weighed the oil and flour on a food scale, but a google search shows that 1/2 cup olive oil is 118ml and 1 cup buckwheat flour is 120 grams. I hope that helps!