Recipe: Buckwheat Chocolate-Chip Muffins (vegan, gluten-free)


Remember that zucchini glut this summer? We had so many I ended up freezing some so I wouldn’t have to deal with it. Last week, I took some grated zucchini from the freezer and made these muffins with buckwheat flour. Yum!


  • measuring cups and spoons
  • 1 mixing bowls and mixing spoon
  • blender or food processor
  • muffin tin with 12 2½-inch cups
  • cooling rack


  • 2 cups buckwheat flour
  • 3 tablespoons sugar or xylitol
  • 2 tablespoons flax meal
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 2½ cup grated or puree zucchini
  • ¾ cup unsweetened applesauce (or substitute apples pureed in blender)
  • 2 tablespoons coconut oil or vegetable oil
  • ½ cup semi-sweet chocolate chips or chocolate pieces
  • Hot cocoa mix, or 50/50 powdered sugar and cocoa powder


  1. In a blender or food processor, mix zucchini, applesauce, cinnamon, sweetener, oil, and flax together.
  2. Mix together flour, baking soda, and baking powder. Mix in an optional ½ teaspoon salt, then gradually stir in the wet ingredients. Batter should be somewhat lumpy.
  3. Stir in chocolate chips.
  4. Spoon batter into muffin tin.
  5. Bake at 400 degrees for 20 minutes, or until tops are firm and inserted toothpick comes out clean.
  6. Sprinkle with hot cocoa mix for decoration if desired.

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