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; buckwheat flour is filled with fibre and nutrients and is high in protein!
This gluten free banana muffins recipe uses natural ingredients that are sure to nourish your body and there is also an option to make them higher in protein!
Why you’ll love this banana buckwheat muffins recipe
Healthy Ingredients: This muffin recipe is crafted with health in mind. Buckwheat flour, being naturally gluten free, high in fiber, and rich in minerals, offers a nutritious alternative to traditional all-purpose flour. Each ingredient, from the maple syrup to the ripe bananas and soy yoghurt, has been chosen for its nutritional value without compromising on taste.
Versatility: Whether you’re looking for a quick breakfast option, a healthy snack, or a post-workout treat, these banana buckwheat muffins fit the bill perfectly.
Easy and Convenient: One of the best aspects of this recipe is its simplicity and ease of preparation. Plus, these banana buckwheat muffins are freezer-friendly, making them a convenient option for meal prep or those busy mornings when you need a quick, nutritious breakfast or snack on the go.
Banana buckwheat muffins ingredients
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 oil 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 gluten free flour you can try my Healthy Banana Muffins with Oat Flour.
Vanilla Protein Powder – To make these banana buckwheat 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.
Baking powder, baking soda, and salt – Common baking ingredients to help the muffins rise and be full of flavour!
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 make banana buckwheat 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 buckwheat 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.
Top 3 tips for perfect banana buckwheat flour muffins
- Use Overripe Bananas: For the best natural sweetness and moist texture, select bananas that are very ripe – the more spots, the better. This will ensure your banana buckwheat muffins are deliciously sweet without the need for added sugars.
- Measure Ingredients Accurately: Buckwheat flour and gluten-free baking, in general, can be quite finicky. Using a kitchen scale to measure your ingredients by weight rather than volume can make all the difference in achieving the perfect muffin texture. Remember, precise measurements lead to consistent results.
- Don’t Overmix the Batter: To keep your muffins light and fluffy, mix the batter until just combined. Overmixing can cause the gluten-free muffins to become tough and dense. Fold in your mix-ins gently and distribute the batter evenly among the muffin cups for uniform baking.
FAQs about banana buckwheat muffins
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.
Can I substitute coconut sugar for maple syrup in buckwheat banana muffins?
Yes, coconut sugar can be used as a replacement for maple syrup in this recipe. Coconut sugar is a great alternative if you’re looking for a different natural sweetener. It will give the banana buckwheat muffins a slightly caramel-like flavor, but they will still be delicious.
Is it necessary to use very ripe bananas for the mashed banana in the muffin recipe?
Yes, using very ripe bananas is crucial for this recipe. Ripe bananas not only add natural sweetness but also provide the perfect moist texture to the muffins. As bananas ripen, their starch content converts to sugar, which enhances the overall flavor of the banana buckwheat muffins.
Are these buckwheat flour banana muffins naturally gluten-free?
Yes, these banana buckwheat muffins are naturally gluten-free, as buckwheat flour is used instead of traditional wheat flour. Buckwheat is a gluten-free grain, making it a perfect choice for those who have gluten sensitivities or celiac disease.
Can I use almond flour or oat flour instead of buckwheat flour in this recipe?
Yes, you can expirement with almond flour or oat flour as substitutes for buckwheat flour in the recipe, but each will change the fexture and flavor of the muffins.
- Almond Flour: Using almond flour will result in muffins that are more moist and dense compared to those made with buckwheat flour. Almond flour adds a rich, nutty flavor and is higher in fat, which contributes to the tender texture. Because of its fat content and lack of gluten, muffins made with almond flour might not rise as much as those made with buckwheat flour.
- Oat Flour: Oat flour is another good alternative, offering a lighter texture than almond flour but still denser than buckwheat flour. Oat flour lends a mild, slightly sweet flavor to the muffins. It’s also a bit more absorbent than buckwheat flour, so you may need to adjust the liquid ingredients slightly to achieve the desired batter consistency. You can also try my Healthy Banana Muffins with Oat Flour.
Keep in mind: When substituting either almond flour or oat flour for buckwheat flour, you might need to experiment with the amount of leavening agent (like baking powder or baking soda) to ensure the muffins rise properly. Additionally, because these flours have different absorbency levels than buckwheat flour, slight adjustments to liquid ingredients might be necessary to achieve a batter with similar consistency to the original recipe.
How does the texture of buckwheat banana muffins compare to regular muffins?
Buckwheat banana muffins have a slightly nuttier flavor and a denser texture compared to muffins made with all-purpose flour. However, the mashed banana in the recipe adds moisture, ensuring that the muffins are still light and fluffy. The unique texture and taste of buckwheat make these muffins a delicious and healthy alternative to traditional muffin recipes.
You may also enjoy these buckwheat flour 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 to baking these delicious, gluten-free banana buckwheat muffins! X
Banana Buckwheat Muffins
Ingredients
- 2 Medium Bananas 200g
- 250 g Soya Yoghurt
- 80 g Maple Syrup
- 100 g Buckwheat Flour
- 60 g Vanilla Protein Powder sub more flour
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 60 g Cacao Nibs nuts or vegan chocolate chunks
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 buckwheat 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.
This look so good! Can I make other flavors with this batter?
Thank you, Suzanne! You can definitely make other flavours, Chocolate Chip is my favourite!
Thanks for sharing! Do they keep long?
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!
These are delicious, dense and moist, great flavor. Challenge with conversion to cups from grams but not bad.
If I substitute the vanilla powder with more flour, should I change the baking powder or baking soda proportions? Thanks!
Hey Dini – so sorry for the late reply! No, you not have to adjust the baking powder or baking soda x