Buckwheat Zucchini Muffins Recipes

BUCKWHEAT ZUCCHINI MUFFINS

Buckwheat Zucchini Muffins image

These savory Buckwheat Zucchini Muffins are gluten-free and made with buckwheat flour and cheese. They are an easy healthy breakfast or snack.

Provided by Lilian Dikmans

Categories Baking

Time 50m

Yield 12

Number Of Ingredients 9

Ingredients

1.1lb / 500g zucchini, grated
5.3oz / 150g cheddar or mozzarella cheese, grated
1/2 cup / 120ml / 110g extra virgin olive oil or melted butter
2 tbsp chia seeds (optional)
3 eggs
1 cup / 120g buckwheat flour
1 tsp baking powder
Sea salt
Black pepper

Steps:

Preheat your oven to 180°C fan-forced / 200°C / 400°F and line a 12 cup muffin tray with muffin cases.
Mix the grated zucchini, grated cheese, olive oil (or melted butter), 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.
Allow the muffins to cool slightly in the tray, then transfer to a cooling rack to cool completely.

Nutrition Facts : Calories 201 calories, Protein 6 grams, Fat 16 grams, Fiber 2 grams, Sugar 1 gram, Carbohydrate 10 grams, SaturatedFat 4 grams

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