Moist, delicious, and perfectly satisfying buckwheat muffins make a wholesome breakfast, snack, or a healthy dessert. They’re naturally sweetened, gluten-free, and quick and simple to whip up.
These tasty buckwheat muffins are loaded with bananas and only need 7 ingredients and under 30 minutes to make.
Inspired by my vegan buckwheat banana bread, but now in perfectly portioned sizes.
The taste and texture are spot on, and I highly recommend you try this easy recipe!
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What is buckwheat flour?
Buckwheat flour is a gluten-free flour made from ground buckwheat groats.
Despite its name, buckwheat is not related to wheat and is actually a seed that is high in protein, fiber, and nutrients.
Buckwheat flour has a nutty flavor and is a great alternative to wheat flour for those who are gluten intolerant or simply looking to switch up their baking routine.
Don’t have buckwheat flour on hand? You can make homemade buckwheat flour by grinding buckwheat groats in a high-speed blender or food processor.
For more recipes using buckwheat, check out our buckwheat pancakes, buckwheat bread, and pizza crust.
Ingredients + Substitutions
Here’s everything you’ll need to make this healthy buckwheat muffin recipe.
- Buckwheat flour: A naturally gluten-free flour made from a seed, that’s higher in protein and vitamins, compared to wheat flour. I highly recommend weighing the flour using a kitchen scale for the most accurate and best results.
- Bananas: Make sure to use very ripe bananas with skins that are spotted brown for the most natural sweetness and best flavour.
- Almond butter: Adds protein and some necessary fat to our muffins, without using any oils or other highly processed ingredients. Use store-bought or homemade, or you may substitute with another nut butter if you’d like.
- Maple syrup: Maple syrup keeps these muffins refined sugar-free, but you may use another liquid sweetener if preferred.
- Baking powder: Be sure to use ACTIVE baking powder for the best texture and lift. Baking powder that has been open in the pantry for 6+ months may start to lose its effectiveness.
Instructions
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Mash the bananas in a large bowl and add the almond butter and maple syrup. (photo 1)
Whisk the batter until well combined. (photo 2)
Then add the dry ingredients and stir until combined. (photo 3)
Divide the mixture between 12 muffin tins and bake. (photo 4)
When a toothpick inserted in the middle comes out clean, the muffins are ready.
Remove them from the oven and let them rest at room temperature for 5-10 minutes before transferring to a cooling rack.
Variations
While I kept these buckwheat muffins simple, feel free to add a mix-in to spice things up, if you’d like.
Some options include:
- Fold in ½ cup of fresh blueberries for buckwheat blueberry muffins.
- Add 2 teaspoons of vanilla extract to the mix.
- Add 2 tablespoons of raw cocoa powder for chocolate buckwheat muffins and fold in ½ cup of chocolate chips for double chocolate.
Or check out my buckwheat banana bread for a full buckwheat loaf.
Storage
Your buckwheat muffins will keep at room temperature for 2-3 days in a sealed container. Or refrigerate them for up to 4 days.
To freeze, make sure the muffins are completely cooled to room temperature first. Then use a freezer-safe airtight container and keep frozen for up to 3 months.
Expert Tips
- Use overly ripe bananas with lots of brown spots on the peel for extra sweetness. You may also use frozen bananas, just let them come to room temperature before mashing them.
- Weigh your flour using a kitchen scale for the most accurate results! Scooping flour from a bag will compact the flour, and could mean too much flour is being used which could result in a denser muffin.
- Use FRESH + ACTIVE baking powder. Baking powder that has been open in the pantry for 6+ months may start to lose its effectiveness.
- Let your muffins rest for 5-10 minutes after baking. This short cool-down time will allow your muffins to completely set, and prevent them from breaking when removing them from the pan.
More delicious healthy muffin recipes
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Buon appetito
Rosa
📖 Recipe
Equipment
Ingredients
Wet Ingredients
- 1.5 cups mashed ripe banana from approx. 3 large or 4 medium bananas
- ¼ cup almond butter
- ⅓ cup maple syrup
Dry Ingredients
- 200 grams buckwheat flour approx. 1.5 cups
- 1 teaspoon cinnamon
- 2 teaspoons baking powder
- ½ teaspoon sea salt
Instructions
- Preheat the oven to 350℉/176℃ and line a muffin pan with parchment liners.
- Mash your bananas to a very fine mash, place them in a large bowl, and add the almond butter and maple syrup to the same bowl. Mix well.
- Then add all the dry ingredients and stir until combined.
- Divide the mixture between your 12 muffin cups and bake for 20 minutes, or until a toothpick inserted in the middle of a muffin comes out clean. Remove the buckwheat muffins from your oven and let them rest for 5-10 minutes before transferring them to a wire rack.
Notes
- Use overly ripe bananas with lots of brown spots on the peel for extra sweetness. You may also use frozen bananas, just let them come to room temperature before mashing them.
- Weigh your flour using a kitchen scale for the most accurate results! Scooping flour from a bag will compact the flour, and could mean too much flour is being used which could result in a denser muffin.
- Use FRESH + ACTIVE baking powder. Baking powder that has been open in the pantry for 6+ months may start to lose its effectiveness.
- Let your muffins rest for 5-10 minutes after baking. This short cool-down time will allow your muffins to completely set, and prevent them from breaking when removing them from the pan.
Lana
We have a diabetic in the family. I am thinking of replacing the bananas with mashed sweet potatoes. Do you think this would change the structure of the muffins? Thanks
Rosa
Hi Lana, that may work, but I can’t guarantee the same results as I haven’t tested the muffins this way. Let me know if you give it a try. 🙂
Sue
Yummy muffins Rosa! Thanks for this new recipe. I get your emails and made these right away. Will definitely make them again. Delicious 🤤
Rosa
Thrilled you enjoyed them, Sue!
Lu Hamacek
Looks yummy – Question…. You say “fold in ½ of chocolate chips for double chocolate.” 1/2 of what? In addition to the 2TBL of cocoa powder? Or half and half cocoa and chips?
Rosa
Hi Lu, 1/2 cup of chocolate chips. Enjoy 🙂