Buckwheat Zucchini Muffins

These savoury muffins make for a delicious, and healthy, snack on busy weekdays! Try adding some chopped herbs for extra flavour.


500g zucchini, grated
150g cheddar or mozzarella cheese, grated
1/2 cup melted butter (or olive oil)
2 x 20ml tablespoons chia seeds (optional)
3 free-range eggs
1 cup buckwheat flour
1 teaspoon (gluten-free) baking powder
Sea salt
Black pepper


1. Preheat your oven to 180°C (fan-forced) and line a 12 cup muffin tray with muffin cases.

2. Mix the grated zucchini, grated cheese, melted butter (or olive oil), chia seeds (if using) and eggs together in a large mixing bowl. Add the buckwheat flour, baking powder and a good pinch of sea salt and cracked black pepper. Stir well until everything is well combined.

3. Spoon the mixture into the muffin cases and bake in the preheated oven until browned. 


Store the cooled muffins in an airtight container in the fridge. They should last for 5 days in the fridge, or you can freeze them. You can re-heat them in the oven or microwave before serving.