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.
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!
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.
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!
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:
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Banana Buckwheat Muffins
- 12 muffin tins or muffin tray
- muffin liners
- large bowl
- Whisk
- fork or masher
- Oven
- 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
- Preheat oven to 180 C / 350 F.
- Mash bananas.2 bananas
- Add eggs.3 eggs
- Add apple cider vinegar.1 tsp apple cider vinegar
- Add applesauce.100 g applesauce
- Mix all wet ingredients together.
- Add buckwheat flour.100 g 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
- Whisk until smooth.
- 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
