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.
