Gluten Free Zucchini And Lemon Zest Muffins

These moist delicious muffins are naturally sweetened using homemade honey bought up from Bens Dad in Wellington over the weekend. The honey combined with the subtleness of the zucchini make these a really satisfying treat.


4 eggs 1 cup melted butter or coconut oil 4 tablespoons honey 1 1/2 cups grated zucchini Grated zest from one lemon 1 cup buckwheat flour 1 cup shredded coconut 2 teaspoons cinnamon 1 teaspoon baking soda

The ingredients used make these free of refined sugar, gluten and you can easily make them diary free to with the use of coconut oil. They are packed full of protein and fibre making them a great snack without any spikes in blood sugar levels. Great for sustained energy release.

Plus a really great way to sneak more vegetables into your childrens diet and a great treat to make along side them as you can simply put everything into a food processor. So limited mess and quick to make.

Thought I betterĀ mention they are nut free to, but I can totally see walnuts going into the mix next time.


Preheat the oven to 160 C and grease muffin tin using either butter or coconut oil.
Put all the ingredients into a food processor and blitz up until smooth. Alternatively mix all ingredients together well in a bowl.
The mixture is runny, more like a pancake mix than a typical muffin mix. Spoon/pour into muffin tin, so each muffin is full to the edge.
Bake for 12-15 minutes or until a skewer comes out clean.
Remove from tin and allow to cool on a wire rack.
Keeps for a few days in the fridge in an airtight container.




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