Banana Buckwheat Muffins are a soft, moist, and delicious vegan and gluten-free treat made with ripe bananas and protein-packed buckwheat flour.
This easy 1-bowl recipe is perfect for a wholesome breakfast, snack, or dessert that everyone will love.
Love buckwheat? Try my buckwheat tortillas and buckwheat cookies next.
These banana buckwheat muffins are light, moist, and full of hearty buckwheat flavor that pairs beautifully with sweet ripe bananas.
They remind me of my creamy buckwheat porridge - wholesome, comforting, and incredibly satisfying.
I like to make a batch on Sunday to enjoy all week long for breakfast, a snack, or a quick treat with tea.
If you're as banana-obsessed as I am, don't miss my spinach banana muffins, pumpkin banana muffins, and chocolate chunk banana muffins for even more delicious ways to bake with bananas.
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🥘Ingredients
- Buckwheat flour: Gives these muffins a wholesome, nutty flavor and naturally gluten-free texture.
- Bananas: Use ripe bananas for natural sweetness and extra moisture.
- Sugar: I used cane sugar, but granulated or coconut sugar works just as well.
- Vegetable oil: Choose a neutral oil like sunflower or refined coconut oil for the best flavor.
- Chocolate chips: Use dairy-free chocolate chips to keep your muffins fully vegan and extra delicious.
- Plant milk: I used unsweetened almond milk, but any non-dairy milk works.
- Baking soda + vinegar: This combo helps the muffins rise beautifully and stay light.
- Cinnamon: Adds a warm, cozy touch.
- Salt: Enhances all the flavors and balances the sweetness.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
🥣How To Make Banana Buckwheat Muffins
Step 1: In a large bowl, mash the bananas until smooth, then measure 1 cup of mashed banana.
Step 2: Add the almond milk, oil, and vinegar, and whisk until well combined.
Step 3: Stir in the buckwheat flour, sugar, baking soda, cinnamon, and a pinch of salt until combined.
Step 4: Gently fold in the chocolate chips and mix to distribute them evenly throughout the batter.
Step 5: Preheat your oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners, then divide the batter evenly among the cups. Add a few extra chocolate chips on top if desired.
Step 6: Bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before enjoying.
📋Variations
- Buckwheat blueberry muffins: Fold in about ¾ cup of fresh or frozen blueberries for a juicy, fruity version.
- Chocolatey flavor: Add 1-2 tablespoons of unsweetened cocoa powder to the batter for a rich, chocolatey twist.
- Nutty crunch: Stir in a handful of chopped walnuts, pecans, or almonds for extra crunch and a boost of healthy fats.
- Vanilla touch: Stir in 1 teaspoon of vanilla extract for a sweet, aromatic flavor.
- Mini muffins: Pour the batter into a mini muffin tin and bake for 12-15 minutes for a bite-sized snack perfect for kids or lunchboxes.
💡Marinela's Tips
- Use ripe bananas: The riper, the sweeter! Overripe bananas with brown spots give natural sweetness and extra moisture.
- Banana amount: Use 1 cup of mashed banana. Adding less or more will affect the texture.
- Measure flour accurately: To ensure fluffy muffins, spoon flour into your measuring cup and level it off with a knife. Avoid scooping flour directly from the bag.
❓Frequently Asked Questions (FAQ's)
Yes! They're made with buckwheat flour, which is naturally gluten-free.
Yes, you can use granulated, brown, or coconut sugar as a substitute.
Store in an airtight container at room temperature for 3-4 days.
Yes! They freeze well for up to 2 months. Perfect for meal prep or quick snacks.
📖 Recipe
Banana Buckwheat Muffins (Vegan & Gluten-Free)
Equipment
- 1 Mixing bowl
- 12 cup muffin pan lined with silicone or paper liners
Ingredients
Wet Ingredients
- 1 cup mashed bananas ripe
- ⅓ cup unsweetened almond milk or any plant milk
- ¼ cup neutral vegetable oil
- 1 teaspoon vinegar
Dry Ingredients
- 1 + ½ cup buckwheat flour scooped & leveled
- ½ cup cane sugar
- ⅓ cup vegan chocolate chips
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt
Instructions
- In a large bowl, mash the bananas until smooth.1 cup mashed bananas
- Add the almond milk, oil, and vinegar, and whisk until well combined.⅓ cup unsweetened almond milk, ¼ cup neutral vegetable oil, 1 teaspoon vinegar
- Stir in the buckwheat flour, sugar, baking soda, cinnamon, and salt until combined.1 + ½ cup buckwheat flour, ½ cup cane sugar, 1 teaspoon baking soda, 1 teaspoon cinnamon, ¼ teaspoon salt
- Gently fold in the chocolate chips until evenly distributed.⅓ cup vegan chocolate chips
- Preheat the oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners. Divide the batter evenly among the cups and add a few extra chocolate chips on top if desired.
- Bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Let muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- The riper the bananas, the sweeter the muffins. Overripe bananas with brown spots add natural sweetness and extra moisture.
- Use 1 cup of mashed banana. Adding less or more will affect the muffins' texture.
- Spoon flour into your measuring cup and level it off with a knife for fluffy muffins. Avoid scooping directly from the bag.
- Store in an airtight container at room temperature for 3-4 days.
- Muffins freeze well for up to 2 months.
Nutrition
If you try these banana buckwheat muffins, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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