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

4.81 from 21 votes
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
Cuisine: American
Keyword: banana, buckwheat, dairy free, gluten free, muffin, vegan
Servings: 6
Calories: 253 kcal
Author: Megan Gilmore
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.

Calories per muffin: 253, Fat: 14g, Carbohydrates: 30g, Fiber: 5g, Protein: 5g

Β 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.)Β 
  • 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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Comments

Sara

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

    Megan

    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?

    Sara

    i was thinking a replacement for the flax

      Megan

      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.

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.

    Megan

    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…

Meagan

These look great! πŸ™‚ I’ve been on a muffin kick lately also πŸ™‚ I’ve made morning glory and blueberry!

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!

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!

    Megan

    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!

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!

Colleen

Thank you, love your recipes

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?

Sara Maples

YUM!!!

GiGi Eats Celebrities

Looks EXTREMELY nutrition dense! πŸ˜€

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!!!

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!

stef

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

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 πŸ™‚

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.

Dee

Hey, this recipe is awesome, but I was wandering if I could substitute the buckwheat flour for sorghum flour?

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.

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.

    Megan

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

      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.

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 πŸ˜‰

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.

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!

Kelly

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

    Megan

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

      Kelly

      Thanks!

      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!!!!!

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!

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 πŸ˜‰

    Jahnavi

    Perfect for ekadasi! <3

Hillary

do you have the nutrition facts?

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.

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… :/

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 πŸ™‚

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.

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?

Laine

Thank you so much for posting this recipe! These muffins are delicious! I can’t believe how moist and fluffy they are. I am dealing with some food intolerance issues and now I have just found out my 4 year old daughter cannot have wheat, dairy, or eggs. This yummy recipe will definitely help me to transition her to the new diet. We will be making these a lot!

Dominique Simoneau-ritchie

These were great! My 3 year old loves them and my husband thought they were good too. I added 1/2 cup of finely grated carrot and zucchini.

karen

MMMMMM! Delicious! I followed the recipe reasonably closely – though I did add some protein powder, shredded carrots, cocoa & chocolate chips. (I was hungry ,.. those sounded like good additions). Will definitely be making these again — thanks for posting!

stefanie taylor

Just made these and they are absolutely delicious!! I actually used half carob, half buckwheat flour to make them chocolately and it really worked. Thanks for an awesome healthy recipe

Lisa

Just made these, and they’re delicious! The texture was just perfect. Thank you!

Danielle C Witt

WOW I am SO impressed with this recipe and grateful I found this . Just made these and they are PERFECT !!!! Soooooooo good. Seems my family is allergic to everything these days and I cannot stop craving muffins …these are so darn good and cannot believe the ingredient list!i did not a change a thing. Woo ! Finally! Thank you πŸ™

Heidi O

These are exactly what I have been searching for. I recently discovered buckwheat, and I am loving it! I mill my own in a vitamix from the raw groats, and they turned out light brown, I also topped with some frozen huckleberries I had in the freezer. They look so delicious I wish I could post a picture. Haha. My kids loved them even though they are only mildly sweet, which I love. If you are used to eating sugary muffins, you may need to add some sweetness. They are so moist and fluffy for a gluten free muffin. Totally doubling the recipe next time! This will be my new go to muffin recipe! Thanks so so much!

Joy

This is my kind of recipe!! Gf vegan And nut free And so nutritious!! I forgot the oil (!!), used 1.5 very ripe and 1.5 not so ripe bananas so added some stevia and 1/4 c choc chips. Also subbed in a tiny bit of tapioca to fluff it a bit. And added some hemp flour. All those changes, including the mistake, made for delicious muffins! I will make them again, with the oil and maybe a few diff changes. πŸ˜‰ Thank you!

LiZ

Excellent! Very forgiving recipe. I omitted the bananas and substituted with 2 grated Granny Smith apples, half a cup of rhubarb and 2 tablespoons of maple syrup. I used avocado oil rather than coconut oil. Also added a tsp of baking powder. Forgot the ACV and added a bit more coconut milk to get the right consistency. Next time will use ACV! Thanks for sharing this recipe!

Daryl

These muffins are the perfect way to use up ripe bananas. They are super quick and really delicious! I mixed in chopped dried figs and it was really lovely. Will definitely make these again.

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