Buckwheat Zucchini Muffins

Name: 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