Banana Buckwheat Muffins (Vegan & Gluten-Free) -

Banana buckwheat muffins (vegan and gluten-free).

Banana Buckwheat Muffins (Vegan & Gluten-Free)

These Banana Buckwheat Muffins are soft, moist, and delicious - perfectly vegan and gluten-free, made with ripe bananas and protein-packed buckwheat flour. This easy 1-bowl recipe is ideal for a wholesome breakfast, snack, or dessert that everyone will love.

No ratings yet

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Total Time 35

Course Breakfast, Dessert, Snack

Cuisine dairy-free, egg-free, Gluten-free, Plant-based, Vegan, Vegetarian

Servings muffins

Calories 168 kcal

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

Calories: 168kcalCarbohydrates: 26gProtein: 3gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.03gCholesterol: 0.05mgSodium: 156mgPotassium: 186mgFiber: 2gSugar: 13gVitamin A: 13IUVitamin C: 2mgCalcium: 32mgIron: 1mg

Keyword banana, banana buckwheat muffins, buckwheat flour

Tried this recipe?Let us know how it was!