My latest muffin obsession is sure to keep you coming back into your kitchen for more!
Let me tell you the story of how these started!
My love for zucchini in baking (i.e. muffins, loaves, cakes) stems from my childhood, as my mom would often bake with this ingredient! Furthermore, her recipes of choice that paired zucchini with chocolate, were always a WIN!
At the present, I've been digging deeper into a few cookbooks, in particular - one of them being Minimialist Baker's 'Everyday Cooking: 101 Entirely Plant-Based, Mostly Gluten-Free, Easy and Delicious Recipes'! The gorgeous photography and mouth-watering recipes have me wanting to recipe test so many beautiful-looking options, including the Zucchini Walnut Muffins!
Recently, I adapted that recipe in a number of ways to change up the flavour profile. The result? A bold-flavoured muffin that retains the goodness of the zucchini walnut, with adjustments to the flours and sweeteners, to further suit my liking! And, I hope it suits your palate, too!
Here it is, just for you!
Almond Buckwheat Zucchini Walnut Muffins
Source: Inspired by Minimalist Baker
Yield: ~2 dozen muffins
Prep Time: ~15 minutes
Cook Time: ~35 minutes
Total Time: ~50 minutes
3 flax eggs (3 tbsp. organic, ground flax combined with 9 tbsp. filtered water)
2/3 cup ripe banana, mashed
1 cup organic/unsweetened applesauce
1/2 cup cold-pressed/organic, extra-virgin olive oil
1/2 cup pure, maple syrup
1 cup zucchini, peeled and grated
1 cup homemade almond milk (learn how to make your own, here!)
*Or, use carrageenan-free, unsweetened/plain almond milk
1 cup organic almond flour,
2 cups (+ 4 tbsp) organic buckwheat flour
1/2 cup organic coconut sugar
1 tsp. pink, Himalayan sea salt
3 tsp. (aluminum-free) baking soda
1 tsp. (Ceylon variety) cinnamon
1 1/3 cup gluten-free, rolled oats
1. Preheat the oven to 375 degrees Fahrenheit, and prepare two muffin tins by lighting greasing them with organic, extra-virgin/virgin coconut oil.
*I prefer to bake muffins in lightly-greased tins, as opposed to using paper liners, as I prefer to not lose ingredient to the paper liner!
1. Create flax egg mixture by adding filtered water to the ground flax. Lightly stir and set aside. Let sit for about ten minutes, until ingredients bind together and resemble the consistency of an egg (i.e. is 'gloopy'!).
2. While the flax egg mixture sets, mash banana in a large mixing bowl and measure out remaining ingredients.
3. When the flax egg is ready, add it to the mashed banana and whisk the two ingredients together.
4. Add the applesauce, extra-virgin olive oil and pure, maple syrup to the mixture and stir thoroughly. Have a spatula nearby, to scrape the sides of the bowl, periodically.
5. Ensure the grated zucchini has been squeezed to remove excess moisture, so it is not too wet. Then, incorporate it thoroughly into the mixture, along with the almond milk.
1. In a separate mixing bowl, combine the almond flour and buckwheat flour and stir. Add the coconut sugar, sea salt, baking soda and cinnamon to the mixture and stir thoroughly. Add the gluten-free rolled oats, until well--combined.
Putting It Together
1. Gradually add the dry ingredients mixture to the wet ingredients mixture, until all ingredients are thoroughly combined.
2. Using two dessert spoons to guide the mixture, spoon the mixture into the muffin tins until they are approximately 2/3 full. Sprinkle the tops with walnut pieces, as desired. Alternatively, you may use hemp seeds or chopped pecan pieces.
3. Bake in the oven for approximately 35 minutes, or until browned and a toothpick insertion into the center comes out clean. Start monitoring the muffins closely around the 30-minute mark. Once finished, let cool for a few minutes, prior to lifting the muffins out of the tin to further cool.