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Delicious Double Chocolate Coconut oil Zucchini Muffins with Caramelized Buckwheat. shot

Double Chocolate Coconut oil Zucchini Muffins with Caramelized Buckwheat.

These Double Chocolate Coconut oil Zucchini Muffins are a decadent treat! Enjoy rich chocolate flavors with hidden veggies for a guilt-free pleasure.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Muffins:
  • 1 cup Zucchini shredded
  • 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
  • 1 teaspoon Baking soda for rise
  • 1/4 teaspoon Salt to enhance flavors
  • 1/3 cup Honey for natural sweetness
  • 1/3 cup Coconut oil melted
  • 2 teaspoons Vanilla extract for flavor
  • 2 large Eggs to bind the ingredients
  • 3/4 cup Buttermilk for moisture and tenderness
  • 4 ounces Dark chocolate chopped, plus more for topping
  • 1/2 cup Raw buckwheat groats for caramelization
  • 1 teaspoon Pure maple syrup for added sweetness
  • 1 teaspoon Coconut oil for caramelizing buckwheat

Equipment

  • Mixing bowls
  • Whisk
  • Muffin tin
  • Grater
  • Spatula
  • Oven mitts

Method
 

Instructions:
  1. Step 1: Preheat your oven to 350°F (175°C).
  2. Step 2: Line a standard muffin tin with paper liners or lightly grease it with coconut oil.
  3. Step 3: In a small skillet, heat 1 teaspoon of coconut oil over medium heat. Add the raw buckwheat groats and a drizzle of pure maple syrup. Stir frequently until golden and aromatic, about 5-7 minutes. Set aside to cool.
  4. Step 4: In a large mixing bowl, combine the buckwheat flour, coconut flour, raw cacao powder, baking soda, and salt. Whisk until well combined.
  5. Step 5: In another bowl, whisk together the honey, melted coconut oil, vanilla extract, eggs, and buttermilk until smooth.
  6. Step 6: Pour the wet ingredients into the dry ingredients and mix gently until just combined. Fold in the shredded zucchini and chopped dark chocolate, reserving a bit of chocolate for topping.
  7. Step 7: Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full. Sprinkle the caramelized buckwheat on top and add any remaining chocolate pieces.
  8. Step 8: Place the muffin tin in the preheated oven and bake for 18-22 minutes or until a toothpick comes out clean.
  9. Step 9: Allow muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a vegan option, replace eggs with flax eggs and use plant-based milk.
  • Store in an airtight container for up to 3 days.
  • Freeze individually wrapped for up to 3 months for longer storage.