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.
Keep your buckwheat muffins at room temperature for 2-3 days, refrigerated for up to 4 days, or freeze them airtight for up to 3 months.