Last Updated on November 25, 2025 by Jennifer Bell
These delicious buckwheat muffins are quick and easy to make. They’re one of my favorite buckwheat flour recipes. Give them a try if you’re looking for easy and nutritious breakfast or snack ideas, like these chickpea flour muffins, which are another one of my favorites.
Ingredients
Buckwheat flour adds a warm, earthy flavor and hearty texture to these muffins. It’s packed with protein, fiber, B vitamins, and minerals such as magnesium, copper, iron, and zinc. It’s a nutritious gluten-free alternative to wheat flour. You can find buckwheat flour at many grocery stores, purchase it online, or grind it up yourself easily at home.
To make buckwheat flour at home, simply add buckwheat groats to a food processor or high powered blender, then process for two minutes or until a powdery, flour-like texture is achieved. You can store your homemade buckwheat flour in an airtight container or resealable bag in the pantry. Or keep it in the fridge or freezer for longer term storage.
This recipe calls for coconut oil, but you can substitute any other oil you like. You can also substitute almond butter or any other nut or seed butter if you prefer an oil-free version of these muffins.
For the best results, I like using very ripe bananas that have plenty of brown spots when making these muffins. Or if you’re not a fan of bananas, you can substitute 1 cup of unsweetened applesauce. If you choose to use applesauce instead of bananas I recommend increasing the amount of maple syrup to 1/3 cup.
Cocoa powder gives these muffins a delicious chocolaty flavor. You can use any type of unsweetened cocoa powder or raw cacao powder.
How to Make Buckwheat Muffins
Watch this short video to see the steps:
Start by preheating the oven to 350 degrees Fahrenheit, then mash the bananas (I like to use a potato masher, but a fork works too). Next you’ll add the maple syrup, vanilla, unsweetened milk of choice, apple cider vinegar (or lemon juice), cocoa powder, and salt, then mix well.
Once those ingredients are well mixed, add the melted coconut oil and stir immediately. I find if I wait too long after adding the coconut oil before stirring, it tends to solidify and becomes harder to mix.
Next you’ll add the buckwheat flour and baking soda. Give it a final mix, then divide the muffin batter evenly into a 12 cup muffin pan lined with paper baking cups.
Bake for 28 minutes or until a toothpick inserted into the center of a muffin comes out looking clean. Be sure to let the muffins cool to room temperature before removing from the pan.
Buckwheat Muffins Recipe
Equipment
- Muffin Pan
- Paper baking cups
Ingredients
- 3 large ripe bananas
- 1 cup unsweetened milk of choice
- 1/3 cup cocoa powder
- 1/4 cup maple syrup
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1 teaspoon apple cider vinegar (or lemon juice)
- 1/3 cup melted coconut oil
- 1 3/4 cups buckwheat flour
- 1 teaspoon baking soda
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Add 3 large ripe bananas to a large mixing bowl, then use a potato masher or fork to mash them well.
- Add 1 cup unsweetened milk of choice, 1/3 cup cocoa powder, 1/4 cup maple syrup, 1 teaspoon pure vanilla extract, 1/4 teaspoon salt, and 1 teaspoon apple cider vinegar to the mixing bowl, then mix well.
- Add 1/3 cup melted coconut oil, then mix well (be sure to mix immediately after adding the coconut oil to prevent it from solidifying).
- Add 1 3/4 cups buckwheat flour and 1 teaspoon baking soda, then mix well.
- Divide the batter evenly into a 12 cup muffin pan lined with paper baking cups.
- Bake for 28 minutes or until a toothpick inserted into the center of a muffin comes out looking clean.
- Let cool before serving.
Video
Notes
- Store these muffins in an airtight container in the fridge for up to five days or in the freezer for up to three months. Thaw in the fridge or at room temperature before serving.
- Optional additions include 1/2 cup each of chopped nuts or dark chocolate chips.
Nutrition
Another Buckwheat Flour Recipe to Try
- This chocolate buckwheat cake is perfect for special occasions. It’s vegan, gluten free, and made with nutritious ingredients.
I just made these muffins! I was looking for a healthy snack to fit with my anti inflammatory diet and came across this recipe. I followed the instructions exactly and even added the recommended chocolate chips (lily’s) and chopped walnuts. They are DELICIOUS and I really like the texture. I got 18 small muffins out of the batter, so perfect for having some now and freezing some for later. Also perfect to satisfy my chocolate cravings! Thank you for sharing your recipe, I will make these again and again! Chef’s kiss!
Thank you! Glad you enjoyed them!
Hi, can I remove the maple syrup and add more coconut milk or banana instead?
You could try omitting the maple syrup and adding one extra banana. I haven’t tried that but I think that should work. They will be a bit less sweet though.