Buckwheat Banana Nut Muffins (Gluten-Free, Vegan)


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

buckwheat banana nut muffins

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 buckwheat banana nut 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.

buckwheat banana nut muffins broken in half

4.67 from 12 votes
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Buckwheat Banana Nut Muffins (Gluten-Free, Vegan)
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

Naturally sweetened with only ripe bananas, these muffins are a healthy alternative to traditional muffins.

Course: Breakfast
Servings: 6
Calories: 253 kcal
Author: Detoxinista.com
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)
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 1/4 cup to scoop the batter into the paper muffin liners, filling them about 3/4 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.
Recipe 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!

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Comments

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.

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?

Tracy

Delish, followed recipe exactly. Doesn’t need any extra honey.

Klaudia

Great recipe! Can you use Stevia instead of Banana?

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?

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