Hearty and satisfying, these Banana Buckwheat Muffins are great for an on-the-go breakfast or snack anytime. They're easy to make, gluten free and vegan.
Back to school season is here! These Banana Buckwheat Muffins are a great option for meal prepping to make busy weekday mornings a little easier. A muffin with fruit and non dairy yogurt makes a great breakfast or pack one to go for a healthy snack midday.
Looking for more muffin recipes? Try my Blueberry Crumble Muffins or for a savory option these breakfast muffins.
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Ingredients
What is buckwheat? It's a gluten free flour made from buckwheat groats. There is no relation to wheat though the name would have you think otherwise. Buckwheat is actually a seed that has a nutty flavor and is a great source of fiber and protein.
Light buckwheat flour is made from hulled buckwheat with a milder flavor while dark buckwheat flour includes the outer hull and has a stronger nutty, earthy flavor. Dark buckwheat is also a bit denser than light, which works for banana bread. You can use light or dark flour in these muffins. We prefer dark buckwheat for the higher fiber content and nutritional value.
Minimal ingredients are needed to make these simple muffins. As written, the muffins are delicious, but you have options to make these muffins just to your liking. Add mix ins, change up the flavor profile by adding cocoa powder or add any spices you like.
- buckwheat flour
- sugar
- baking powder
- cinnamon
- salt
- over ripe bananas
- ground flax seed
- non dairy milk
- oil
See recipe card for quantities.
Substitutions & Variations
- Spices and flavorings - add any spices you like such as cardamom, nutmeg or cloves. Vanilla extract or almond extract can also be added if you like.
- Chocolate - fold in ⅓ cup chocolate chips to batter or add ¼ cup cocoa powder to the flour mixture for chocolaty muffins.
- Mix ins - fresh blueberries or walnuts can be folded into the batter.
How to make Banana Buckwheat Muffins
These muffins are very straightforward to make so this is a great recipe to have the kids help out with.
Combine buckwheat flour, sugar, baking powder, salt and cinnamon. Whisk well to incorporate. Set aside.
In another bowl, use a fork to mash bananas until smooth. Add flax eggs, oil and non dairy milk and combine.
Add dry ingredients to banana mixture and stir to combine.
Scoop batter into muffin pan and bake at 350 degrees for 20-25 minutes.
Top Tip
The bananas serve two purposes in these muffins, for flavor and sweetness. Be sure to use very ripe bananas for the best results.
Equipment
There is no special equipment needed to make these muffins. Basic kitchen tools such as measuring cups and spoons along with a muffin pan or two is all you need.
Storage
Store muffins in air tight container on the counter for 2-3 days or refrigerate for up to 4 days.
You can also freeze these muffins. Cool completely before transferring to a freezer safe container. Store for up to 2 months.
Common Questions
Buckwheat flour contains an average of 15 grams of protein and 12 grams of fiber per cup making it a very nutritious choice. It also contains good amounts of magnesium, b vitamins and potassium.
Buckwheat contain flavonoids and polyphenols which can reduce inflammation.
Eating buckwheat regularly can have many positive effects including better gut health, reducing inflammation and even lower bad cholesterol.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with these Banana Buckwheat Muffins:
Did you make this recipe? Let me know what you think! Leave a review and rating in the comments below. This helps me continue to provide great recipes for you.
Recipe
Banana Buckwheat Muffins
Ingredients
- 2 flax eggs
- 1 ½ cup buckwheat flour, light or dark we use dark
- 2 teaspoon baking powder
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 3 very ripe bananas
- ¼ cup sugar
- ¼ cup neutral oil we use avocado
- ½ cup non dairy milk
Instructions
- To make flax eggs combine 2 tablespoons of ground flax seeds and 4 tablespoons of water. Whisk to combine and set aside for 5-10 minutes to thicken.
- Preheat oven to 350 degrees Fahrenheit. Line a muffin pan with paper or silicone liners. Set aside.
- In a bowl, combine buckwheat flour, sugar, baking powder, salt and cinnamon. Whisk well to incorporate. Set aside.1 ½ cup buckwheat flour, light or dark, 2 teaspoon baking powder, 1 ½ teaspoon ground cinnamon, ¼ cup sugar, ½ teaspoon salt
- In a large bowl, use a fork to mash bananas until smooth. Add flax eggs, oil and non dairy milk. Stir to combine.3 very ripe bananas, 2 flax eggs, ¼ cup neutral oil, ½ cup non dairy milk
- Add flour mixture to banana mixture. Stir to combine.
- Scoop batter into prepared muffin pan. Bake for 20-25 minutes.
- Cool briefly in pan before transferring to a wire rack to cool completely.
Did you make this recipe? Let me know!