dry ingredients:

  • 1/2 cup buckwheat flour
  • 1/4 cup almond flour
  • 2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp baking soda
  • 1/2 teaspoon salt

wet ingredients (group 1):

  • 4 eggs (or sub with flax eggs to make vegan)
  • 1/3 cup honey (or 1/4 cup maple syrup)
  • 1 tsp vanilla (optional)
  • 2 tbsp coconut oil

wet ingredients (group 2):

  • 1/2 tsp acv
  • 1 banana, mashed
  • 1 cup unpeeled, finely shredded zucchini (about 2 small)
  • Chia seeds, topping (optional)

Preheat the oven to 350F. Fill a standard muffin pan with liners.

Combine the buckwheat flour, almond flour, cinnamon, nutmeg, baking soda, and salt in a bowl. In another mixing bowl, whisk together the eggs, honey, vanilla, and coconut oil until well combined. Gently heat the coconut oil before combining so that it is in liquid form.  Add the dry ingredients to the wet and whisk to combine.

Allow the mixture to sit for 3-5 minutes for the buckwheat flour to absorb the liquids. Add the apple cider vinegar, banana, and zucchini and stir to combine.

Scoop the batter into the lined muffin pan. There should be a perfect amount of batter for 12-muffins if using a 1/4C scoop.  Sprinkle chia seeds onto the top of each muffin. Bake for 20-25 minutes until a toothpick inserted into the center of each muffin comes out clean.

Enjoy sliced in half with a generous spread of honey almond butter! xx