Buckwheat Zucchini Muffins

Ingredients

• 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

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