Double Chocolate Coconut Oil Zucchini Muffins with Caramelized Buckwheat
If you prefer, you can soak your buckwheat groats overnight to get more nutrients out of them and make digesting the buckwheat easier, but I honestly never do this because I just forget.
If you prefer, you can soak your buckwheat groats overnight to get more nutrients out of them and make digesting the buckwheat easier, but I honestly never do this because I just forget.
- 2 eggs
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon pure maple syrup
- 2 teaspoons vanilla extract
- 1/3 cup honey
- 3/4 cup buttermilk
- 1/3 cup coconut oil (melted)
- 1 teaspoon coconut oil
- 1 cup shredded zucchini (about 1 large or 2 small zucch
- 3/4 cup buckwheat flour or white whole flour
- 1/2 cup coconut flour or all purpose flour
- 1/3 cup raw cacao powder or unsweetened cocoa powder
- 4 ounces dark chocolate (chopped + more for topping if des
- 1/2 cup raw buckwheat groats*
- Carbohydrate 71.4335933948709 g
- Cholesterol 505.200000009365 mg
- Fat 192.440949992836 g
- Fiber 0.117416668494482 g
- Protein 16.2974900079658 g
- Saturated Fat 122.878926659989 g
- Serving Size 1 1 recipe (843g)
- Sodium 1761.15083358085 mg
- Sugar 71.3161767263764 g
- Trans Fat 13.3525114995627 g
- Calories 2046 calories
Step-by-step
- Preheat the oven to 350 degrees F.
- Line a 12 cup muffin tin with cupcake liners or grease with cooking spray.
- Lay a clean kitchen towel on the counter and spread the zucchini out on the towel, cover with another clean towel and let sit 10 minutes.
- Meanwhile, combine the buckwheat flour, coconut flour, cacao or cocoa powder, baking soda and salt in a large mixing bowl.
- In a small bowl whisk together the honey, coconut oil, vanilla, eggs and buttermilk.
- Stir in the shredded zucchini.
- Add the wet to the dry and mix until just combined. It is ok if there are still some clumps.
- Stir in the chopped chocolate.
- Divide the batter among the prepared muffin cups.
- In the same small bowl, stir together the buckwheat groats, maple syrup, coconut oil and a small pinch of salt.
- Sprinkle the mix overtop of the muffins.
- Place in the oven and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- When the muffins come out of the oven, sprinkle them with a little chopped chocolate and serve them warm.
Double Chocolate Coconut Oil Zucchini Muffins with Caramelized Buckwheat: A Busy Mom's Delight
Life as a working mom is a whirlwind of early mornings, school runs, deadlines, and the never-ending quest for a healthy, satisfying dinner. Finding time to bake often feels like a luxury, but sometimes, the craving for a warm, comforting treat is simply too strong to resist. That's where these Double Chocolate Coconut Oil Zucchini Muffins with Caramelized Buckwheat come in – a recipe so easy and delicious, it's become a staple in my busy kitchen.
I've always loved zucchini bread, that moist, subtly sweet quick bread that’s perfect for a snack or breakfast. But I wanted something a little more decadent, a little more "me time" in a quick bake. The addition of double chocolate and the surprising twist of caramelized buckwheat elevates this classic into something truly special. The buckwheat adds a nutty depth and a satisfying chewiness that perfectly complements the rich chocolate and the soft, moist zucchini. And the best part? It's surprisingly quick and simple to make, even on a weeknight.
The Magic of Buckwheat: While the recipe suggests soaking the buckwheat groats overnight for better digestion and nutrient absorption, I'll be honest, I rarely do it. Life gets in the way! The caramelized topping adds a beautiful textural contrast and a lovely sweetness without sacrificing the healthy benefits of buckwheat, a nutritional powerhouse. It's full of fiber, protein, and essential minerals.
Zucchini's Hidden Talents: Zucchini is my secret weapon in baking. It adds incredible moisture without altering the flavor significantly. This keeps the muffins incredibly moist and tender, even days after baking. The sweetness of the honey and maple syrup blends beautifully with the chocolate, creating a balanced flavor profile that's not too sweet or too bitter.
Coconut Oil: The Healthy Fat Factor: I love using coconut oil in baking. It lends a subtle coconut aroma and adds moisture, making the muffins incredibly tender. Plus, it’s a healthier alternative to butter. Melted coconut oil is essential here; it ensures the muffins remain moist and prevents a dry crumb.
Make it Your Own: This recipe is remarkably versatile. Feel free to experiment with different types of chocolate, from dark to milk to semi-sweet. You can also play with the flours – substituting almond flour or oat flour for some of the buckwheat or coconut flour might be interesting. If you don’t have buttermilk on hand, you can easily make a substitute by adding a tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for a few minutes.
More than just a muffin: These muffins are not just for breakfast; they're perfect for a quick afternoon snack, a delightful dessert after dinner, or even a treat to take to a potluck. Their portability and long-lasting freshness make them ideal for busy schedules. I often bake a batch on the weekend and store them in an airtight container, ready for the week ahead. The caramelized buckwheat topping adds a beautiful visual appeal, making them an impressive addition to any gathering.
Beyond the Recipe: Baking these muffins has become a small ritual for me, a moment of calm amidst the chaos of daily life. The act of measuring, mixing, and baking is a grounding experience, a brief escape from the demands of work and family. The aroma of warm chocolate and buckwheat filling my kitchen is a simple pleasure that I cherish. And the knowing smiles of my family when they see these muffins on the counter – well, that's the best reward of all.
So, the next time you find yourself craving a delicious, easy-to-make treat, give these Double Chocolate Coconut Oil Zucchini Muffins with Caramelized Buckwheat a try. It might just become your new favorite go-to recipe, too.
