Buckwheat, Banana, and Zucchini Muffins Recipe

Name: Buckwheat, Banana, and Zucchini Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 3/4 cup buckwheat flour; 1/2 cup mashed very ripe banana; 1 cup grated zucchini; 1/2 cup raisins; 1/2 cup packed dark brown sugar; 1/2 teaspoon ground cinnamon; 1 1/2 teaspoons baking powder; 1/4 teaspoon baking soda; 1/8 teaspoon kosher salt; 3/4 cup buttermilk; 3 tablespoons honey; 2 tablespoons vegetable oil; 1 extra-large egg, lightly beaten; 1/2 cup chopped walnuts

Servings: persons

1 cup all-purpose flour
3/4 cup buckwheat flour
1/2 cup mashed very ripe banana
1 cup grated zucchini
1/2 cup raisins
1/2 cup packed dark brown sugar
1/2 teaspoon ground cinnamon
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/8 teaspoon kosher salt
3/4 cup buttermilk
3 tablespoons honey
2 tablespoons vegetable oil
1 extra-large egg, lightly beaten
1/2 cup chopped walnuts

1
Position an oven rack in the middle of the oven.
2
Preheat the oven to 375F.
3
Line a standard muffin pan with paper baking cups or lightly butter the muffin cups.
4
Combine the all-purpose flour, buckwheat flour, banana, zucchini, raisins, brown sugar, cinnamon, baking powder, baking soda, and salt in a large mixing bowl.
5
Combine the buttermilk, honey, vegetable oil, and egg in a mixing bowl and whisk vigorously.
6
Form a deep well in the center of the flour mixture with a large wooden spoon.
7
Pour the buttermilk mixture and the nuts right into this well.
8
Immediately stir the mixture with the wooden spoon so that all the ingredients are well blended.
9
Spoon the batter into the muffin cups, filling them two-thirds full.
10
Bake the muffins for 18 to 20 minutes, or until the tops spring back when pressed lightly or a toothpick inserted into the center comes out clean.
11
Remove the muffins from the oven and allow to cool in the pan for 5 minutes.
12
Remove the muffins from the pan, transfer to a wire rack, and allow to cool for 15 minutes.

873

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup all-purpose flour, 3/4 cup buckwheat flour, 1/2 cup mashed very ripe banana, 1 cup grated zucchini, and more.

Yes, Buckwheat, Banana, and Zucchini Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Buckwheat, Banana, and Zucchini Muffins

How did you like this recipe?

Frequently Asked Questions