These moist and soft buckwheat banana muffins are a 1-bowl recipe and are ready in 40 minutes! You can bake them in a bread pan and make a gluten-free banana nut bread to save time.

SAVE THIS RECIPE!💌
These easy banana muffins are one of my easy gluten-free banana recipes to make when you have leftover ripe bananas. I also like these 3-ingredient sourdough banana pancakes for a super-quick breakfast!
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Why You Will Love This Recipe
- Ready within 40 minutes!
- 1-bowl recipe, just like these gluten-free sourdough scones.
- Buckwheat adds a nutty flavor to muffins (I also like it in my buckwheat pumpkin muffins!)
Ingredients for Buckwheat Banana Muffins
- Buckwheat flour - I prefer light buckwheat flour to dark one for its finer texture and milder flavor. You can make a batch of buckwheat flour in a food processor and use leftovers for buckwheat banana pancakes.
- Eggs contribute to the moisture and keep the muffins together without xanthan gum (just like in this buckwheat cake).
- Bananas - the riper the bananas, the better the flavor of the muffins. Black bananas are even better!
See the recipe card for quantities.
Substitutions
- Eggs - you can use flax eggs instead.
- Milk - use plant-based milk for dairy-free.
- Sugar - you can use coconut sugar. I haven't tested the recipe with maple syrup or honey but it should work!
Instructions
- Step 1: Start preheating the oven to 350F/175C.
Mash the ripe bananas in a large mixing bowl using a potato masher or a fork.
- Step 2: Add the wet ingredients to the bowl with mashed bananas and mix until evenly incorporated.
- Step 3: Add the dry ingredients to the mixing bowl and stir them in until evenly combined.
Add your add-ins now if using (chocolate chips, walnuts, pecans, dry fruit, blueberries, etc.).
- Step 4: Line the muffin pan with paper liners or spray the dens with non-stick oil.
Use an ice cream scoop to fill the dens to the brim and place the muffin tin in the preheated oven for 25 minutes.
Repeat with the rest of the batter.
Once ready, take the muffins out and let them cool to avoid burning your tongue! Enjoy!
Expert Tips
- Don't open the oven during baking to prevent the muffins from collapsing!
- Use a digital scale to ensure exact measurements.
- The riper the bananas the sweeter the muffins! However, you can use regular bananas if you have to.
- You can bake the muffins in two batches if you need to.
- If you have a gluten-free sourdough starter, try making gluten-free sourdough muffins with bananas!
Common Questions
Buckwheat flour is perfect for baking! Use it as the main flour or add it to the flour called for in a recipe. Check out this buckwheat flour sandwich bread and buckwheat flour sourdough.
Buckwheat flour is gluten-free, so if you want to use it as main flour in a recipe, you have to add binders like xanthan gum or psyllium husks. Moreover, buckwheat has a strong flavor that can be overpowering if you use whole grain dark buckwheat flour in your bakes.
No, it is not recommended to replace AP flour with buckwheat in recipes due to buckwheat's different absorbency and lack of gluten. It is best to follow recipes designed for buckwheat flour like this buckwheat focaccia.
Storage
- The muffins will keep in the fridge for 3-4 days in an air-tight container.
- You can freeze buckwheat banana muffins to keep them fresh longer (up to 3 months). To do that, place them in a freezer-friendly bag or container and label.
- To defrost, place a muffin or two into the microwave for a couple of minutes.
More Buckwheat Recipes You Will Love:
If you tried this Buckwheat Banana Muffins Recipe or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Buckwheat Banana Muffins
Equipment
- 1 muffin tin
Ingredients
Wet Ingredients
- 3 ripe bananas (you can use regular bananas if necessary)
- 2 eggs (use flax eggs for vegan)
- ¼ cup milk (use plant-based for dairy-free)
- ⅓ cup sunflower oil (or any other neutral oil)
- 1 teaspoon vanilla extract
Dry Ingredients
- 225 grams light buckwheat flour
- 50 grams sugar
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 cup add-ins of choice (optional) walnuts, pecans, blueberries, chocolate chips, etc.
SAVE THIS RECIPE!💌
Instructions
- Start preheating the oven to 350F/175C.Mash the ripe bananas in a large mixing bowl using a potato masher or a fork.3 ripe bananas
- Add the wet ingredients to the bowl with mashed bananas and mix until evenly incorporated.2 eggs, ¼ cup milk, ⅓ cup sunflower oil, 1 teaspoon vanilla extract
- Add the dry ingredients to the mixing bowl and stir them in until evenly combined. Add your add-ins now if using (chocolate chips, walnuts, pecans, dry fruit, etc.).225 grams light buckwheat flour, 50 grams sugar, 1½ teaspoon baking powder, ½ teaspoon baking soda, ¾ teaspoon salt, 1 cup add-ins of choice (optional)
- Line the muffin pan with paper liners or spray the dens with non-stick oil.
- Use an ice cream scoop to fill the dens to the brim and place the muffin tin in the preheated oven for 25 minutes.Then repeat with the rest of the batter.
- Once ready, take the muffins out and let them cool to avoid burning your tongue! Enjoy!
Notes
- The muffins will keep in the fridge for 3-4 days in an air-tight container.
- You can freeze buckwheat banana muffins to keep them fresh longer. To do that, place them in a freezer-friendly bag or container and label.
- To defrost, place a muffin or two into the microwave for a couple minutes.
- Don't open the oven during baking to prevent the muffins from collapsing!
- Use a digital scale to ensure exact measurements.
- The riper the bananas the sweeter the muffins! However, you can use regular bananas if you have to.
- You can bake the muffins in two batches, no need to use two separate tins and bake them together.
M.D. says
First buckwheat recipe and it turned out really well. It was an easy to follow, one bowl muffin recipe, which I really appreciate since I was baking with a toddler. I used regular buckwheat flour instead of light, so I'm sure mine were a bit grainy-er, but they still puffed up nicely and made lovely muffins. Our add ins were about a 1/4 cup of dark chocolate chunks and it was delicious. Thanks for this easy to follow recipe!
Natasha Levai says
You are so welcome!
Natasha Levai says
A great snack to have with coffee!