Buckwheat Banana Nut Muffins (Gluten-Free, Vegan)


These banana nut muffins make an easy, portable breakfast or snack.

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Naturally sweetened with only ripe bananas, they are a far cry from the sugary breakfast “cakes” you’ll find at your local coffee shop. Buckwheat can be a tricky flour to work with, since it’s actually a seed instead of a grain, but when it’s combined with fiber-rich flax seeds, mashed bananas and coconut oil, it creates surprisingly moist muffin. Granted, it’s not necessarily the most attractive-looking muffin, but taste is what really matters, right?

I enjoy the addition of heart-healthy walnuts for an added crunch, but feel free to get creative with any add-ins you like!

Buckwheat Banana Nut Muffins (Gluten-free, Vegan)
makes 11-12 small muffins

Adapted from this recipe

Ingredients:

1 cup buckwheat flour
1 tablespoon ground flax or chia seeds
3 tablespoons water
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
1 1/2 tablespoons coconut oil, melted
3 very ripe bananas, mashed (about 1 1/4 cups)
1/4 cup water, or non-dairy milk
1 teaspoon baking soda
1 tablespoon apple cider vinegar
3/4 cup chopped walnuts (optional)

Directions:

Preheat your oven to 350F and line a standard muffin tin with 12 parchment cup liners.

In a medium mixing bowl, combine the ground flax or chia seeds with the 3 tablespoons of water, and mix well. Allow to set for 5-10 minutes, until it gels together. Add in the buckwheat flour, cinnamon, salt, coconut oil, mashed bananas and water or milk, and stir until a uniform batter is formed. Add in the baking soda and vinegar, and mix quickly to distribute throughout the batter.

Gently fold in the walnuts, or other add-ins, then use a 1/4 cup to scoop the batter into the paper muffin liners, filling them about 3/4 of the way full.

baked muffinsBake at 350F for about 20 minutes, until the centers are firm and the tops are starting to crack. Allow to cool for 5 minutes in the pan, then transfer the muffins to a wire rack to cool completely.

*Note: These muffins don’t rise as much as a traditional gluten-based muffin, so they will be on the smaller side. You could probably double the amount of batter in each cup to create 6 larger “bakery style” muffins, if you prefer! Just increase the baking time, as well, to make sure they are cooked thoroughly.

These muffins can be stored at room temperature for a couple days, but for best shelf life, store them in a sealed container in the fridge.

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4.7 from 12 reviews
Buckwheat Banana Nut Muffins (Gluten-Free, Vegan)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6-12
 
Naturally sweetened with only ripe bananas, these muffins are a healthy alternative to traditional muffins.
Ingredients
  • 1 cup buckwheat flour
  • 1 tablespoon ground flax or chia seeds
  • 3 tablespoons water
  • 1½ teaspoons ground cinnamon
  • ¼ teaspoon salt
  • 1½ tablespoons coconut oil, melted
  • 3 very ripe bananas, mashed (about 1¼ cups)
  • ¼ cup water, or non-dairy milk
  • 1 teaspoon baking soda
  • 1 tablespoon apple cider vinegar
  • ¾ cup chopped walnuts (optional)
Instructions
  1. Preheat your oven to 350F and line a standard muffin tin with 12 parchment cups.
  2. In a medium mixing bowl, combine the ground flax or chia seeds with the 3 tablespoons of water, and mix well. Allow to set for 5-10 minutes, until it gels together. Add in the buckwheat flour, cinnamon, salt, coconut oil, mashed bananas and water or milk, and stir until a uniform batter is formed. Add in the baking soda and vinegar, and mix quickly to distribute throughout the batter.
  3. Gently fold in the walnuts, or other add-ins, then use a ¼ cup to scoop the batter into the paper muffin liners, filling them about ¾ of the way full.
  4. Bake at 350F for about 20 minutes, until the centers are firm and the tops are starting to crack. Allow to cool for 5 minutes in the pan, then transfer the muffins to a wire rack to cool completely.
  5. These muffins can be stored at room temperature for a couple days, but for best shelf life, store them in a sealed container in the fridge.
Notes
These muffins don't rise as much as a traditional gluten-based muffin, so they will be on the smaller side. You could probably double the amount of batter in each cup to create 6 larger "bakery style" muffins, if you prefer! Just increase the baking time, as well, to make sure they are cooked thoroughly.

 Substitution Notes:

  • If you prefer a sweeter muffin, feel free to add 1-2 tablespoons of honey to the batter before baking. Because it’s egg-free, you can taste the batter and adjust to your taste!
  • If you can’t have flax or chia seeds, you can substitute one whole egg as a binder. (Omit the 3 tablespoons of water, as well.) 
  • Instead of chopped walnuts, try adding dark chocolate chips, shredded coconut, or dried fruit for extra flavor and texture.
  • I used Bob’s Red Mill buckwheat flour for this recipe, so other brands or homemade versions may slightly affect the results.

Enjoy!

Reader Feedback: What’s your favorite muffin flavor?

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Meet Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned certified nutritionist consultant, trying to make healthy living as easy as possible. I believe in eating delicious whole foods on a regular basis to help naturally support the body’s detox organs— no juice fasting required. (Unless you want to!) If you make one of my healthy recipes, tag @detoxinista on Instagram or Facebook so I can see!

45 thoughts on “Buckwheat Banana Nut Muffins (Gluten-Free, Vegan)

  1. Sara

    being that hemp seeds soak up a lot of water do you think they would work? or maybe my sprouted rice protein powder?

    Reply
    1. Megan Post author

      Do you want to add them as an “add in” or are you trying to use them as a replacement for an ingredient in the recipe?

      Reply
      1. Megan Post author

        I wouldn’t expect either of those to work like flax, but let us know if you give it a shot! Chia seeds would work like flax, if you have that option available. Or you could use an egg, if you consume those.

        Reply
  2. Sakshi

    Is that coconut oil in a BPA free container? I saw you were using trader joes last time which comes in a glass jar and seemed reasonably priced compared to other brands.

    Reply
    1. Megan Post author

      If you have access to a Trader Joe’s, I do prefer that their coconut oil comes in a glass container at a good price! Tropical Traditions also sells a good quality coconut oil in larger glass jars, but I’ve dropped them before and that was not fun…

      Reply
  3. Lisa

    I’m all about buckwheat flour. I think it’s my favorite of all of the gluten free varieties. Besides coconut – but that’s hard to deal with when baking eggless like I do.
    These look excellent!

    Reply
  4. Lauren

    These look yummy Megan! I had a question about the buckwheat flour…are you buying and grinding the groats, or are you using the pre-ground kind that has a bluish tint? I’ve been having some digestive trouble with the groats lately and am wondering if the other might be more agreeable. Thanks for any input!

    Reply
    1. Megan Post author

      I’ve been using the Bob’s Red Mill flour more often lately, to accommodate my readers who can’t grind their own flours. The homemade version definitely bakes differently than the store-bought flour, so it might have a different affect on your digestion, too!

      Reply
  5. Michelle

    Megan,
    I have some Bob’s Mill Buckwheat Pancake & Waffle Mix. Do you know if I could use it for this recipe?
    I hope so!

    Reply
  6. Alison

    These look great! We recently bought buckwheat flour and have been looking for recipes in which to use it. So these muffins would be the perfect fit!
    One question though–what could I use in place of the ACV?

    Reply
  7. Anne

    I just made these for my son without the egg since he’s allergic to egg. I used Ener-G “egg” instead and they came out fantastic! Just delicious! Thank you!!!

    Reply
  8. Pamela

    These muffins are moist, fluffy, and delicious! I have made them several times already. I added nuts and a few mini chocolate chips on the top to make them look “chocolate.” LOVE THEM!

    Reply
  9. stef

    Very delicious! I substituted the buckwheat flour for gluten free flour and added raisins. Very moist and very YUM! Simple, quick, and easy.

    Reply
  10. Melanie

    I tried these and loved them so much I made another batch, doubled this time, to freeze. These pass the taste test at my house! My two kids along with their 3 friends devoured a dozen of them in under 20 minutes 🙂

    Reply
  11. Melanie

    Forgot to mention : I added a quarter cup of maple syrup and about a half cup of raisins instead of the nuts. Otherwise I followed the recipe.

    Reply
  12. Carmen

    I love this recipe! I have made them about 10 times now. I do add about 1/3 cup of unsweetened applesauce to it. I find it is sweet enough from the bananas and applesauce that I don’t need any additional sugar added to the batter. My husband likes it a little sweeter and will slice the muffin and add a little honey after they are cooked. Thanks so much for all of the wonderful gluten free recipes.

    Reply
  13. Pingback: stolen banana(s) bread | Emily Phares

  14. dilia

    mine came out wonderful thank you for sharing…just wondering why yours came out so dark? mine came out a nice tan. i used raw buckwheat to make fresh flour.

    Reply
    1. Megan Post author

      I used Bob’s Red Mill brand flour, which includes the buckwheat hull when ground– giving it a dark color.

      Reply
      1. Emily

        I think the difference is that their buckwheat is roasted first. You can buy both raw or roasted buckwheat (kasha) groats and the raw grinds into a nice light flour with a mild flavor. Bob’s Red Mill is roasted and definitely has a stronger flavor. Both are good but my family prefers the raw buckwheat flour.

        Reply
  15. Amy

    I made these muffins for a class I was teaching on Specialty Flours and needed something dairy-free, egg-free, sugar-free, gluten-free and (almost) oil-free…whew. These were very nice & everyone liked them! Thanks for the recipe. I want to add a little cacao powder and see what happens 😉

    Reply
  16. Melissa

    I tried these and they are great! The first time I made them I added shredded coconut, chocolate chips, dried cranberries, pumpkin seeds and sunflower seeds because I didn’t have walnuts, so they were more like Trail Mix muffins. I made them again today, but I substituted the bananas for pumpkin puree and I added 1/4 cup of molasses and some ground cloves, and I sprinkled more pumpkin seeds and sunflower seeds on top, and they turned out really well again! Thanks for posting this recipe. It’s reliable and there’s lots of room to make substitutions.

    Reply
  17. Laura

    I love these muffins. I make them all the time now. I followed a suggestion in comments, and started adding chocolate shavings on top – or chocolate chips in the mix. I especially add chocolate if I’m baking for other people’s kids, to pump up the yum factor. Thanks for this great recipe!

    Reply
  18. Kelly

    anxious to try this recippe but This will be my first time baking with Chia seeds. Do I have to grind then?

    Reply
    1. Megan Post author

      You don’t have to grind them for binding purposes, but I prefer the texture when they are ground.

      Reply
      1. Kelly

        Delicious! My children loved them. Especially because I added 1/2 cup dark choc chips to the recipe. I decided not to grind the chia seed and you could barely notice their crunch because of the walnnuts. They were also very moist. Thank you!!!!!

        Reply
  19. Kim

    These muffins are so wonderful. I have made them so so many times for our family. Our kids don’t get enough fat in their diet, so I replace the water with avocado oil or coconut oil. Thank you for an amazing recipe!

    Reply
  20. Emma

    Made this recipe today, added carob chips in half of the batch and both are very delicious! Even though I forgot the flaxmeal mix and added it separately in each muffin on the tray (giggles)!
    Thanks for the recipe, works great on Ekadasi 😉

    Reply
  21. Chelsea

    Made these today… actually still “making” technically!
    My muffins have been in the oven for over an hour and they’re still not done!! I have a bad experience every time I try making something with buckwheat, which is really frustrating because I’m an otherwise great cook and I do so love eating buckwheat (when it’s someone else who’s made it!)
    I only have two muffin cups so while those are cooking I spread the rest out thin on a sheet. Waiting for it to cool to make a log cake.

    Reply
  22. Michelle

    Just an FYI, BRM buckwheat flour is not milled in their gluten free facility and therefore is likely contaminated (many people have reacted when looking at the reviews). Here it is in their own writing on their pancake recipe (which calls for their milled buckwheat flour):
    http://www.bobsredmill.com/recipes.php?recipe=324
    Seems crazy to me that they would mill a GF grain in a gluten filled facility when they have a GF dedicated one… :/

    Reply
  23. Yasmin Khan

    These are AMAZINGGGGG! I’ve been looking for baking recipe that don’t include sugar for so looooong, and I’ve finally found the perfect recipe.

    Thank you 🙂

    Reply
  24. Kari

    Great Recipe! Working with what I had in my house, I substituted a 1/4 cup of applesauce and a tablespoon of hempseeds for the chia seeds (still used 3 TBSP of water). The muffins came out solid and moist in the middle – however I did have to cook them for about 5-7 more minutes.

    Reply
  25. anonymous

    I probably wouldn’t make this recipe again. I added raspberries to add a little sweetness, which I do recommend if you make this, but all in all they were very bland. I had to put cream cheese on top in order to eat them. My two year old would eat a couple nibbles, and he eats ANYTHING.

    Reply
  26. Ginette

    I found the battery a bit dry and added more liquid and raisins for flavour. Delicious! I’d love to make this in to a loaf. Can you tell me how to recalculate the cooking time?

    Reply
  27. Monica

    I’m making my son’s birthday cake this weekend – he has an egg allergy and hasn’t had any grains yet. I’ve been using flax and chia ‘eggs’ in different muffins but find they don’t always work well. Have you ever used aquafaba and do you think it would work in this recipe?

    Reply

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