Double Chocolate Coconut oil Zucchini Muffins with Caramelized Buckwheat.
There’s something truly magical about the combination of chocolate and zucchini, especially when it comes in the form of a muffin. These Double Chocolate Coconut oil Zucchini Muffins with Caramelized Buckwheat are not only delicious but also packed with goodness. With the richness of dark chocolate, the lightness of zucchini, and the crunch of caramelized buckwheat, this recipe is sure to become a favorite in your kitchen. Plus, they’re perfect for breakfast, snacks, or a sweet treat any time of the day!
What You’ll Love About This Recipe
- Rich Chocolate Flavor: Deep, intense chocolate thanks to raw cacao and dark chocolate chunks.
- Moist and Tender: The addition of zucchini keeps these muffins incredibly moist.
- Nutty Crunch: Caramelized buckwheat adds a delightful crunch and unique flavor.
- Simple Ingredients: Made with wholesome ingredients that you can feel good about.
- Easy to Make: A straightforward recipe that comes together quickly, perfect for busy mornings.
Ingredient Breakdown
- 1 cup shredded zucchini: About 1 large or 2 small zucchini. This adds moisture and nutrients.
- 3/4 cup buckwheat flour: A gluten-free option that adds a nutty flavor. You can substitute with white whole flour if preferred.
- 1/2 cup coconut flour: Adds a subtle sweetness and helps absorb moisture. All-purpose flour can also be used.
- 1/3 cup raw cacao powder: For a rich chocolate taste. Unsweetened cocoa powder works too.
- 1 teaspoon baking soda: Helps the muffins rise beautifully.
- 1/4 teaspoon salt: Enhances the flavors.
- 1/3 cup honey: Natural sweetener that adds moisture.
- 1/3 cup coconut oil: Melted, for a subtle coconut flavor and moist texture.
- 2 teaspoons vanilla extract: Adds warmth and depth of flavor.
- 2 eggs: Binds the ingredients together and provides structure.
- 3/4 cup buttermilk: For extra moisture and a tender crumb.
- 4 ounces dark chocolate: Chopped, for chunks of rich chocolate throughout the muffins.
- 1/2 cup raw buckwheat groats: These will be caramelized for a crunchy topping.
- 1 teaspoon pure maple syrup: For a touch of sweetness in the buckwheat topping.
- 1 teaspoon coconut oil: For caramelizing the buckwheat.
Hardware & Gadgets
- Mixing bowls: Essential for combining your ingredients.
- Whisk: For mixing wet ingredients smoothly.
- Spatula: Perfect for folding in chocolate and zucchini.
- Muffin tin: To shape the muffins. You may want to use muffin liners for easy removal.
- Oven: To bake your muffins to perfection.
Method: Double Chocolate Coconut oil Zucchini Muffins with Caramelized Buckwheat.
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C) and line a muffin tin with liners or grease it lightly with coconut oil.
Step 2: Prepare the Buckwheat Topping
In a small skillet over medium heat, melt 1 teaspoon of coconut oil. Add the raw buckwheat groats and stir to coat. Drizzle with 1 teaspoon of pure maple syrup. Cook for about 3-5 minutes, stirring frequently, until the buckwheat is golden and fragrant. Remove from heat and set aside.
Step 3: Mix the Dry Ingredients
In a large mixing bowl, whisk together the buckwheat flour, coconut flour, cacao powder, baking soda, and salt until well combined.
Step 4: Combine the Wet Ingredients
In another bowl, whisk together the honey, melted coconut oil, vanilla extract, eggs, and buttermilk until smooth and well incorporated.
Step 5: Combine Wet and Dry Ingredients
Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix. Gently fold in the shredded zucchini and chopped dark chocolate until evenly distributed.
Step 6: Fill the Muffin Tin
Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full. Sprinkle the caramelized buckwheat on top of each muffin for added crunch.
Step 7: Bake
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Cool and Enjoy!
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your Double Chocolate Coconut oil Zucchini Muffins with Caramelized Buckwheat fresh or store them for later!
Make It Diet-Friendly
- Gluten-Free: Use a certified gluten-free flour blend instead of buckwheat flour.
- Dairy-Free: Substitute buttermilk with almond milk mixed with a splash of vinegar or lemon juice.
- Vegan: Replace eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg).
- Refined Sugar-Free: Use pure maple syrup or agave nectar instead of honey.
Notes on Ingredients
When selecting your ingredients for the Double Chocolate Coconut oil Zucchini Muffins with Caramelized Buckwheat, opt for high-quality dark chocolate for the best flavor. If you can’t find raw cacao powder, unsweetened cocoa powder is a great alternative. Additionally, make sure to squeeze out excess moisture from the zucchini to avoid overly wet muffins.
Best Ways to Store
Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, place them in the refrigerator for up to a week, or freeze them for up to 2 months. To freeze, wrap each muffin individually in plastic wrap and place them in a freezer-safe bag.
Your Top Questions
Can I use frozen zucchini?
Yes, you can use frozen zucchini! Just thaw it first and make sure to squeeze out excess moisture before adding it to the batter.
How do I know when the muffins are done baking?
The muffins are done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Keep an eye on them as baking times can vary based on your oven.
Can I make these muffins ahead of time?
Absolutely! You can make these muffins a day or two in advance. They taste just as good, if not better, after the flavors have melded together.
What can I substitute for buckwheat flour?
If you don’t have buckwheat flour, you can substitute it with white whole flour or a gluten-free flour blend. Keep in mind that the flavor profile will change slightly.
Serve & Enjoy
These Double Chocolate Coconut oil Zucchini Muffins with Caramelized Buckwheat are perfect paired with a warm cup of coffee or tea. They make for a delightful breakfast, a satisfying snack, or a sweet treat for any occasion. Enjoy the delicious combination of flavors and the compliments from family and friends!
There’s nothing quite like homemade muffins, especially when they are as indulgent yet wholesome as these. So, roll up your sleeves, gather your ingredients, and get ready to bake a batch of these delightful muffins. You won’t regret it!
Double Chocolate Coconut oil Zucchini Muffins with Caramelized Buckwheat.
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line a muffin tin with liners or grease it lightly with coconut oil.
- In a small skillet over medium heat, melt 1 teaspoon of coconut oil. Add the raw buckwheat groats and stir to coat. Drizzle with 1 teaspoon of pure maple syrup. Cook for about 3-5 minutes, stirring frequently, until the buckwheat is golden and fragrant. Remove from heat and set aside.
- In a large mixing bowl, whisk together the buckwheat flour, coconut flour, cacao powder, baking soda, and salt until well combined.
- In another bowl, whisk together the honey, melted coconut oil, vanilla extract, eggs, and buttermilk until smooth and well incorporated.
- Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in the shredded zucchini and chopped dark chocolate until evenly distributed.
- Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full. Sprinkle the caramelized buckwheat on top of each muffin for added crunch.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Opt for high-quality dark chocolate for the best flavor.
- Squeeze out excess moisture from the zucchini to avoid overly wet muffins.
- Store in an airtight container at room temperature for up to 3 days.
