Preheat oven to 400ºF.

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 Vita-Mix).

Add to dry ingredients and mix just until blended. Batter may still be lumpy.

Divide among muffing cups.

Bake for about 15 minutes.

Sweetener Notes:  For no-added calories, try using: MonkSweet+, Steviva Blend, or SteviaSweet!  If you desire a reduced-sugar option, use CocoSweet+ or Fructevia.

Buckwheat Zucchini Power Muffins


October 13, 2016

This muffin recipe is gluten free and whole wheat! This is as delicious as it is healthy!

  • Prep: 10 mins
  • Cook: 15 mins
  • Yields: 12 servings


Dry Ingredients:

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)


Nutrition Facts

Serving Size1 muffin
Sodium41 mg
Potassium124 mg
Protein7 g
Cholesterol43 mg
Sugar1 g
Total Fat8 g
Saturated Fat2 g
Polyunsaturated Fat3 g
Monounsaturated Fat1 g
Trans Fat0 g
Total Carbohydrates7 g
Dietary Fiber1 g

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