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Banana Buckwheat Muffins

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These healthy banana buckwheat muffins are perfect for breakfast or a snack! They’re light and fluffy, naturally sweet and high in protein! They’re vegan, gluten-free, oil-free, nut-free and refined sugar-free.

Four Banana Buckwheat Muffins on a bread board, three are stacked on top of each other. A bite has been taken from the top muffin and a hand is holding it. There is another muffin to the left.

We’ve all had banana bread, and most of us have had banana muffins – but have you ever made them using buckwheat flour? Buckwheat flour is a healthier alternative to all-purpose flour, it’s filled with fibre and nutrients and is high in protein!

This banana muffin recipe uses natural ingredients that are sure to nourish your body and there is also an option to make them higher in protein!

All You Need For Banana Buckwheat Muffins

Bananas – No surprise here, you will need bananas for these banana muffins! Make sure they’re very ripe – they should be borderline brown.

Soy Yoghurt – If you don’t need these muffins to be vegan or dairy-free you can use regular yoghurt or Greek yoghurt or you can use a different plant-based yoghurt like coconut or oat yoghurt.

Maple Syrup – To keep these muffins refined sugar-free you need to use maple syrup, agave, honey or any sugar-free syrup.

Buckwheat Flour – Again, no surprise here. If you’re looking for a muffin recipe using a different flour you can try my Healthy Banana Muffins with Oat Flour.

Vanilla Protein Powder – To make these muffins even higher in protein I like to add some vanilla protein powder. You can use vegan or whey. Or you can substitute for more flour.

Cacao Nibs – To add a bit of crunch, I like adding cacao nibs or chocolate chips! You can skip this or use nuts.

How To Store Banana Buckwheat Muffins

These can be kept in an airtight container in a cool spot on your counter for up to three days or in the fridge for a week.

You can freeze these for up to two months in a freezer-safe container or bag. Leave to thaw for a few hours in your fridge before tucking in.

You may also enjoy these buckwheat recipes:

BAKING IN GRAMS

All of the recipes I create are tried and tested a few times until it has been perfected. My goal is to develop recipes that are simple to make and easy to follow so that anyone can make them – even if you’ve never baked before!

One very important thing that will ensure that you get the best results is to measure your ingredients by weight! I recommend purchasing a kitchen scale, they are very affordable and it will honestly change your baking game for good! Not all measuring cups are made equally – for example, a cup of flour to me weighs 120g, but for you, it may be anywhere between 100g and 200g – that’s a BIG difference!

If you don’t have a kitchen scale yet, you can use this Ingredient Weight Chart as a guideline to convert the ingredients to help you!

Now – dust your apron off and get baking! X

Four Banana Buckwheat Muffins on a bread board, three are stacked on top of each other. A bite has been taken from the top muffin and a hand is holding it. There is another muffin to the left.

Buckwheat Protein Muffins

These healthy banana buckwheat muffins are perfect for breakfast or a snack! They’re light and fluffy, naturally sweet and high in protein! They're vegan, gluten-free, oil-free, nut-free and refined sugar-free.
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Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Breakfast, Snack
Cuisine British
Servings 10 muffins
Calories 118 kcal

Ingredients
  

Instructions
 

  • Pre-heat your oven to 180°C (160°C fan / 350°F) and grease 10 muffin hole or insert cupcake liners.
  • Mash bananas with a fork then add in the yoghurt and syrup and mix well.
  • Combine the flour, protein powder, baking powder, baking soda and salt in a  bowl.
  • Sift the dry ingredients into the wet ingredients and mix well. The batter should be thick, but spoonable. If it is too dry add a splash of plant milk.
  • Fold your mix-ins in and evenly distribute the batter into 10 muffin holes.
  • Bake for 15-18 minutes until golden brown on top.

Notes

These nutritional values are provided as a guide only and may be different depending on your ingredients and measurements.

Nutrition

Nutrition Facts
Buckwheat Protein Muffins
Serving Size
 
1 muffin
Amount per Serving
Calories
118
% Daily Value*
Fat
 
2.4
g
4
%
Carbohydrates
 
18.2
g
6
%
Protein
 
5.8
g
12
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword banana muffins, buckwheat muffins, easy muffins, gluten-free muffins, healthy muffins, protein muffins, vegan protein muffins
Did you make this?Leave a rating & leave some feedback in the comments section below! You can also tag me on Instagram @Nourishing.Niki and use the #NourishingNiki
Nikita Messina author at Nourishing Niki

hey, I'm Nikita!


I’m all about quick and easy to follow recipes that nourish your soul and your body. Let me show you how to make all the best treats – but healthier!

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4 Responses

    1. Thank you, Suzanne! You can definitely make other flavours, Chocolate Chip is my favourite!

    1. You can keep them at room temperature for 2-3 days, but you can also keep them in the fridge for up to a week. I always love popping mine in the microwave or air-fryer for a couple of minutes before eating, they get nice and soft and warm – almost as if they’re freshly baked!

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A hand holding a white plate with a slice of chocolate loaf cake. There is some vegan yoghurt on the cake and a bite has been taken from the cake which is on a fork in front of the cake.

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