Do you ever cook with buckwheat? Being a fruit seed rather than a cereal grain, it’s a great alternative for those seeking grain or gluten free recipes. One cup of buckwheat packs a whopping 46% of your daily value of protein and 68% of your daily fiber, as well as being high in minerals. I’ve only tried a couple of recipes baking with buckwheat flour, (ground groats) but I’ve found those baked goods to be mostly incredibly dense and heavy. I wouldn’t mind experimenting with the flour some more, but this recipe uses the whole buckwheat groat.
An uncooked buckwheat groat looks similar to a steel cut oat and cooks similarly, though a little faster. It has a nutty flavor, and has a slightly lighter texture this way. Straight cooked buckwheat makes for a great porridge also.
These muffins were born out of a desire to make something seasonal, especially now that my garden is starting to crank out zucchini left and right. I wanted something healthy, but not a super dense and flavorless protein muffin. The addition of berries and citrus zest to these little guys keeps them fresher, and great for breakfast with a little smear of pastured butter.
Nutty, mildly sweet, with little flavorful bursts from the blueberries. Is it wrong to admit that I brought these to work for my lunch? Two muffins, a hard-boiled egg, and a small green salad. Perfect for a sunny, cool, summer day.
Zucchini Blueberry Muffins with Buckwheat Groats
Prep time: 10 minutes Bake time: 35-40 minutes Total: 45-50 minutes
- 2 cups cooked buckwheat groats
- 3/4 cup corn meal
- one egg*
- 2 cups shredded zucchini
- 1 tsp baking soda
- 1 tbsp flax seed
- 1/2 cup blueberries
- 1/2 cup chopped walnuts
- 3 tbsp coconut sugar
- 1/4 tsp ground cardamom
- 1/2 tsp ground cinnamon
- 1/2 tsp lemon zest
- 1 tbsp lemon juice
- pinch of salt
- Preheat oven to 350.
- Combine all ingredients besides blueberries and mix well. Gently fold blueberries in to mixed batter.
- Well grease a muffin pan, or use parchment cup liners.
- Fill cups with muffin batter, the batter can be mounded, they don’t rise very much.
- Bake for 35-40 minutes, until they are solid and lightly browned on top.
- Allow to come to room temp on a cooling rack before storing in the refrigerator.
**The beautiful thing about this recipe is that it can be adjusted for the season. In the fall, maybe substitute chopped apple or pear for the blueberries, sweet potato for the zucchini, use orange instead of lemon, and use pumpkin pie spices. Enjoy!
* To make this vegan, substitute the egg and the tablespoon of flax for two flax eggs.