Zucchini Banana Buckwheat Muffins
These Zucchini Banana Buckwheat Muffins are everything a wholesome muffin should be—moist, naturally sweet, and packed with nourishing ingredients that support steady energy throughout the day. Ripe bananas, shredded zucchini, and pure maple syrup create a tender crumb and subtle sweetness, while buckwheat flour adds a rich, earthy flavor and extra fiber to help keep you satisfied.
Chia seeds contribute plant-based omega-3 fats and additional fiber, while avocado oil provides heart-healthy monounsaturated fats that keep the muffins soft and moist without relying on butter. Warm cinnamon and chai spice give each bite a cozy, comforting flavor that's perfect for breakfast, an afternoon snack, or a healthy addition to lunch.
Don't let the zucchini fool you—it practically disappears into the batter, leaving behind moisture and nutrition rather than a vegetable flavor. Sweet-tart dried cranberries add little bursts of fruitiness that balance the warming spices beautifully.
These gluten-free muffins freeze well, making them an excellent meal-prep option for busy weeks. Pair one with Greek yogurt, cottage cheese, or a handful of nuts for a balanced breakfast, or enjoy one alongside your afternoon tea or coffee for a nourishing snack that satisfies without weighing you down.
Zucchini Banana Buckwheat Muffins
Ingredients
- 2/3 cup mashed very ripe banana
- 1/4 cup avocado oil
- 1/3 cup pure maple syrup
- 2 eggs
- 1 t vanilla
- 2 T chia seeds
- 1 cup buckwheat flour
- 1 cup gluten free flour
- 1 tsp baking soda
- 1 tsp chai spice (or additional cinnamon)
- 1 tsp cinnamon
- 1/4 tsp salt
- 2 cups shredded, squeezed dry zucchini
- 1/2 cup dried cranberries
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin or lightly grease it.
- Add the mashed banana, oil, syrup, eggs, vanilla, and chia seeds to a bowl and blend thoroughly.
- In a large bowl, sift together the buckwheat flour, gluten free flour, baking soda, chai spice, cinnamon, and salt. Stir to evenly disperse the ingredients.
- Add the wet ingredients to the dry ingredients and stir until mostly combined.
- Add the zucchini and cranberries and stir until all ingredients are just blended.
- Divide evenly into the muffin tin.
- Bake for 20 - 25 minutes until lightly browned and a toothpick inserted in the center comes out clean.
- Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Substitute any dried fruit for the dried cranberries.
- These muffins freeze well, Thaw in the microwave to enjoy.