Buckwheat Zucchini Muffins

• 2/3 cup 100% buckwheat flour
• 1/2 cup oat flour (gluten-free folks: Make sure your oat flour is certified gluten-free!)
• 3/4 teaspoon kosher salt
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 2 eggs, at room temperature
• 2/3 cup honey, melted and cooled
• 1/3 cup coconut oil, melted and cooled
• 2 tablespoons molasses
• 1 teaspoon vanilla extract
• 1 1/4 cups packed shredded zucchini, patted dry with a paper towel
• 2/3 cup chopped walnuts

1. Preheat the oven to 350u0b0 F. Line a 12-cup standard muffin pan with paper muffin cups. Sift together the buckwheat flour, oat flour, salt, baking powder, baking soda, and cinnamon in a small bowl.
2. In a stand mixer with the paddle attachment, or using a large bowl and hand mixer, whisk the eggs. Add the honey, coconut oil, molasses, and vanilla. Mix to blend. Slowly pour in the dry ingredients as you continue mixing. Finally, stir in the zucchini and walnuts.
3. Pour your batter into the lined cups, using all the batter to fill them. Bake for 22 to 25 minutes. You'll know the muffins are done when the top centers are cooked through and no longer sticky to the touch. Cool on a rack.
4. I particularly like these muffins with a smear of cream cheese on top.

flour, flour, kosher salt, baking powder, baking soda, ground cinnamon, eggs, honey, coconut oil, molasses, vanilla, zucchini, walnuts

Taken from food52.com/recipes/31081-buckwheat-zucchini-muffins (may not work)