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Buckwheat Zucchini Power Muffins

Yields12 ServingsPrep Time10 minsCook Time15 minsTotal Time25 mins

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

Dry Ingredients:
 0.50 cup coconut flour 
 0.50 cup buckwheat flour 
 1 cup protein powder 
 1 tsp cinnamon 
 0.25 tsp ground nutmeg 
 0.50 cup Steviva Blend
 0.50 cup chopped walnuts 
Wet Ingredients:
 1 cup mashed or grated zucchini 
 2 eggs
 0.25 cup full fat sour cream
 2 tbsp walnut oil (or warmed coconut oil)
1

Preheat oven to 400ºF.

2

Combine dry ingredients in a mixing bowl. Set aside.

3

Combine wet ingredients in another bowl. (or do what I did and puree everything together in a good blender or Vita-Mix).

4

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

5

Divide among muffing cups.

6

Bake for about 15 minutes.

Nutrition Facts

Serving Size 1 muffin

Servings 0

Amount Per Serving
Calories 120
% Daily Value *
Total Fat 8g13%

Saturated Fat 2g10%
Trans Fat 0g
Cholesterol 43mg15%
Sodium 41mg2%
Potassium 124mg4%
Net Carbohydrate 7g3%

Dietary Fiber 1g4%
Sugars 1g
Protein 7g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.