Buckwheat, Banana, & Zucchini Muffins

I have been receiving TONS of zucchini in my CSA share. These super moist, earthy, and healthy muffins were one of the best ways I used my zucchini so far. They were very hearty and flavorful- accompanied with fresh fruit they were a tasty and filling breakfast. Perfect for a snack as well!

This recipe was adapted from Bubby’s Brunch Cookbook: Recipes and Menus from New York’s Favorite Comfort Food Restaurant by Ron Silver with Rosemary Black.

Yield: 12 muffins

  • 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 tsp ground cinnamon
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/8 tsp coarse salt
  • 3/4 cup buttermilk
  • 3 T honey
  • 2 T canola oil
  • 1 large egg, lightly beaten
  • 1/2 cup chopped walnuts, optional
  1. Position an oven rack in the middle of the oven. Preheat the oven to 375 degrees on convection.
  2. Line a standard muffin pan with paper baking cups or grease the baking cups lightly with cooking oil spray or butter.
  3. Combine the flours, banana, zucchini, raisins, brown sugar, cinnamon, baking powder, baking soda, and salt in a large mixing bowl.
  4. Combine the buttermilk, honey, vegetable oil, and egg in a mixing bowl and whisk vigorously.
  5. Form a deep “well” in the center of the flour mixture with a large wooden spoon. Pour the buttermilk mixture and the nuts (if using) into the well.
  6. Immediately stir the mixture with a wooden spoon until the ingredients are well blended.
  7. Spoon the batter into the prepared muffin cups, filling them two-thirds full. Bake the muffins for 17 to 18 minutes, or until the tops spring back when pressed lightly or a toothpick inserted into the center comes out clean.
  8. Remove the muffins from the oven and allow to cool in the pan for 5 minutes. Remove from the pan, transfer to a wire rack, and allow to cool for 15 minutes.

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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

6 responses to “Buckwheat, Banana, & Zucchini Muffins

  1. Josette these muffins look delicious. I haven’t tried buckwheat yet but it’s been on my bucket list!

  2. Looking Yummy 🙂 🙂

  3. Mom

    Hi Josette, The muffins look
    yammy. I wish I could make them.
    Because of dad’s diet I don’t backe
    any sweets. Love, Mom

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