Buckwheat Zucchini Power Muffins

9 Jan



Dry Mix

1/2 cup coconut flour

1/2 cup buckwheat flour

1 cup protein powder

1 tsp cinnamon

1/4 tsp ground nutmeg

1/2 cup Steviva Blend

1/2 cup chopped walnuts

Wet Ingredients

1 cup mashed or grated zucchini

2 eggs

1/4 cup full fat sour cream

2 tbsp walnut oil (or warmed coconut oil)


Preheat oven to 400 degrees.
Combine dry ingredients in a mixing bowl. Set aside. Combine wet ingredients in another bowl. (or do what I did and puree everything together in a good blender or vitamix). Add to dry ingredients and mix just until well blended. You do not want lumps of coconut flour. There is no gluten in these muffins so you don’t have to worry too much about over mixing.
Divide among muffing cups.
Bake for about 15 minutes.

Makes 12

Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 152.2
  • Total Fat: 8.3 g
  • Cholesterol: 40.9 mg
  • Sodium: 93.5 mg
  • Total Carbs: 9.2 g
  • Dietary Fiber: 3.5 g
  • Protein: 10.8 g

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: