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.
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
Buckwheat Protein Muffins
- 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.