Banana Buckwheat Muffins

Banana buckwheat muffins is an easy and healthy breakfast recipe to make for your family. They are light, nutritious, moist and delicious!

Buckwheat flour muffins are gluten-free, dairy-free, oil-free, nut-free and refined sugar free! You can’t avoid such a healthy baked dessert, which is also suitable with coeliacs.

You will love this easy and quick buckwheat muffin recipe. Buckwheat banana muffins are great for toddlers or adults.

Holding Banana Buckwheat Muffin in hand. Easy and healthy breakfast idea for toddlers and adults.

Serving banana buckwheat muffins

If you like sweet muffins, top them with powdered sugar or shredded coconut.

They are not sweet, but you can add your favorite jam. For example, add sugar-free apricot jam or strawberry jam.

Banana buckwheat muffins are delicious snack to pack for school lunch or serve for breakfast or brunch with a cup of tea or milk.

Serve banana buckwheat muffins with yogurt or butter. I like to sprinkle shredded coconut on top!

Ingredients for banana buckwheat muffins

Banana. This banana muffins recipe needs 2 bananas. Use ripe bananas to add sweetness and make muffins moist and delicious.

Buckwheat flour. It is gluten free and healthy. You can substitute to oat flour. If you wonder, what else you can do with buckwheat flour, check our Banana Buckwheat Pancake recipe.

Applesauce. Another ingredient to make muffins more moist and flavorful. You can use our homemade unsweetened applesauce recipe. Baking with applesauce instead of butter or oil reduces calories and adds fiber to the muffins.

Spices. Nutmeg, ginger, cinnamon – warming fall flavors work really well in this easy muffin recipe.

Baking powder and baking soda. Leavening agent will help muffins rise.

Apple cider vinegar. Vinegar is needed to activate baking soda.

Eggs will help to bond ingredients together.

Additions. You can adjust the recipe by stirring handful of nuts, chocolate chips or raisins in the muffin batter at the end. You can also try adding seasonal berries like blueberries or strawberries to make them more delicious and fruity!

Ingredients for banana buckwheat muffins: nutmeg, baking powder, baking soda, cinnamon, ginger, buckwheat flour, bananas, apple cider vinegar, eggs, applesauce

Banana muffins no sugar

I made this muffins unsweetened, so you can adjust the additions. If you like sweet muffins, add 1/4 cup of sugar or substitute (such as erythritol powder), golden syrup or honey at the end.

Gluten free buckwheat muffins

Buckwheat flour is gluten free! Despite the word “wheat” in the recipe, it is naturally gluten free. Buckwheat is not considered grain, because it is rather a seed.

According to Self Nutrition Data, it has high levels of of dietary fiber and minerals, such as Magnesium and Manganese.

Banana Buckwheat Muffins on a wire rack

How to make banana buckwheat muffins

First mix all wet ingredients in a large bowl. Mash bananas, then add eggs and applesauce. Add vinegar.

Add buckwheat flour, baking powder, baking soda and spices. Whisk to combine.

Lay muffin tins with liners and spoon the buckwheat muffin batter equally into the each cup.

How long to bake buckwheat muffins

Preheat the oven to 180 C / 350 F. Bake 30-40 minutes until brown and a toothpick comes out clean.

Let them cool in tins, then remove from liners and put on a wire rack!

A bite of Banana Buckwheat Muffin

Storing muffins

You can store banana buckwheat muffins in air-tight container up to 4 days at room temperature or up to 7 days in the fridge.

Freeze muffins, wrapped individually up to 5-6 months. Defrost overnight in the fridge or for 15-20 minutes in the oven, preheated to 180 C / 350 F.

Other delicious and healthy bakes for breakfast:

Hope you will try banana and buckwheat muffins. Tag us on social media or comment to let us know! Don’t forget to follow us on Pinterest, Instagram, TikTok and Facebook to receive up-to date simple and sweet recipes like this!

Banana Buckwheat Muffins on a table

Banana Buckwheat Muffin with shredded coconut

Banana Buckwheat Muffins

Cooking Journey
5 from 4 votes
Banana buckwheat muffins is an easy and healthy breakfast recipe to make for your family. They are not sweet and perfect to serve with jam or butter.
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Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Breakfast, Brunch, Dessert
Cuisine European cuisine
Servings 12
Calories 71 kcal
Equipment
  • 12 muffin tins or muffin tray
  • muffin liners
  • large bowl
  • Whisk
  • fork or masher
  • Oven




Ingredients
 
 

  • 2 bananas large, ripe
  • 3 eggs medium
  • 1 tsp apple cider vinegar
  • 100 g applesauce
  • 100 g buckwheat flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp cinnamon ground
  • ¼ tsp nutmeg ground
  • 1 tsp ginger ground
  • 2 tsp coconut powder optional



Instructions
 
  • Preheat oven to 180 C / 350 F.
    Preheat oven to 180 C / 350 F.
  • Mash bananas.
    2 bananas
    Mash bananas.
  • Add eggs.
    3 eggs
    Add eggs.
  • Add apple cider vinegar.
    1 tsp apple cider vinegar
    Add apple cider vinegar.
  • Add applesauce.
    100 g applesauce
    Add applesauce.
  • Mix all wet ingredients together.
    Mix all wet ingredients together.
  • Add buckwheat flour.
    100 g buckwheat flour
    Add buckwheat flour.
  • Add baking powder, baking soda and spices.
    2 tsp baking powder, ½ tsp baking soda, ¼ tsp cinnamon, ¼ tsp nutmeg, 1 tsp ginger
    Add baking powder, baking soda and spices.
  • Whisk until smooth.
    Whisk until smooth.
  • Line muffin tins and spread the batter until top.
    Line muffin tins and spread the batter until top.
  • Bake 30-40 minutes until toothpick comes out clean and let cool on the wire rack. Sprinkle with coconut powder.
    2 tsp coconut powder
    Bake 30-40 minutes until toothpick comes out clean and let cool on the wire rack. Sprinkle with coconut powder.
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Notes
You can store banana buckwheat muffins in air-tight container up to 4 days at room temperature or up to 7 days in the fridge.
Nutrition Facts
Banana Buckwheat Muffins
Amount per Serving
Calories
71
% Daily Value*
Fat
 
2
g
3
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
0.004
g
Polyunsaturated Fat
 
0.3
g
Monounsaturated Fat
 
1
g
Cholesterol
 
41
mg
14
%
Sodium
 
134
mg
6
%
Potassium
 
147
mg
4
%
Carbohydrates
 
12
g
4
%
Fiber
 
2
g
8
%
Sugar
 
4
g
4
%
Protein
 
3
g
6
%
Vitamin A
 
75
IU
2
%
Vitamin C
 
2
mg
2
%
Calcium
 
51
mg
5
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword dairy free, easy, gluten free, healthy, sugar free

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