Buckwheat Oat Bran Zucchini Muffins: A Healthy and Delicious Recipe

Buckwheat Oat Bran Zucchini Muffins
Buckwheat Oat Bran Zucchini Muffins


In today’s fast-paced world, finding a nutritious and tasty snack can be a challenge. However, with our recipe for Buckwheat Oat Bran Zucchini Muffins, you can have the best of both worlds. These muffins are not only delicious but also packed with wholesome ingredients that will keep you energized throughout the day. In this article, we’ll take you through the step-by-step process of making these mouthwatering muffins.


Dry Ingredients

  • 1 cup of buckwheat flour
  • 1/2 cup of oat bran
  • 1/2 cup of almond flour
  • 1/4 cup of coconut sugar
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of ground cinnamon

Wet Ingredients

  • 2 medium-sized zucchinis, grated
  • 2 eggs
  • 1/4 cup of Greek yogurt
  • 1/4 cup of unsweetened applesauce
  • 1/4 cup of coconut oil, melted
  • 1 teaspoon of vanilla extract


Step 1: Preheat and Prepare

  1. Preheat your oven to 350°F (175°C).
  2. Line a muffin tin with paper liners or grease it lightly.

Step 2: Mix Dry Ingredients

  1. In a large mixing bowl, combine the buckwheat flour, oat bran, almond flour, coconut sugar, baking powder, baking soda, salt, and ground cinnamon.
  2. Stir the dry ingredients until they are well mixed.

Step 3: Combine Wet Ingredients

  1. In another bowl, whisk together the eggs, Greek yogurt, unsweetened applesauce, melted coconut oil, and vanilla extract.
  2. Add the grated zucchini to the wet ingredients and mix well.

Step 4: Blend Wet and Dry Ingredients

  1. Gently fold the wet mixture into the dry mixture until just combined. Be careful not to overmix; a few lumps are okay.

Step 5: Fill Muffin Cups

  1. Spoon the batter into the prepared muffin cups, filling each about two-thirds full.

Step 6: Bake

  1. Place the muffin tin in the preheated oven and bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Step 7: Cool and Enjoy

  1. Remove the muffins from the oven and let them cool in the tin for 5 minutes.
  2. Transfer the muffins to a wire rack to cool completely.

Why Choose Buckwheat Oat Bran Zucchini Muffins

These muffins are not just a delightful treat; they are also a healthier alternative to traditional baked goods. Here’s why you should choose them:

  1. Nutrient-Rich: Buckwheat and oat bran provide essential nutrients and fiber.
  2. Low in Added Sugar: We use coconut sugar for sweetness, keeping these muffins low in added sugars.
  3. Hidden Veggies: Zucchini adds moisture and a dose of vegetables to your diet.


Baking your own Buckwheat Oat Bran Zucchini Muffins is a fantastic way to enjoy a nutritious snack without sacrificing taste. With a perfect blend of flavors and textures, these muffins are sure to become a household favorite.


  1. Can I use regular flour instead of buckwheat flour?
    • While buckwheat flour adds a unique flavor, you can substitute it with whole wheat flour if needed.
  2. Is oat bran necessary for this recipe?
    • Oat bran adds texture and nutrition, but you can omit it if you don’t have any on hand.
  3. Can I use honey instead of coconut sugar?
    • Yes, you can use honey as a sweetener, but keep in mind that it will alter the taste slightly.
  4. How should I store these muffins?
    • Store them in an airtight container at room temperature for up to three days or in the refrigerator for longer freshness.
  5. Can I freeze these muffins?

    • Absolutely! These muffins freeze well. Just ensure they are completely cool before freezing, and use airtight packaging.

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Written by recipesclub

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