These banana chocolate buckwheat muffins are made with buckwheat flour, a nutritious gluten-free alternative to wheat flour that I recently discovered. These delicious muffins are easy to make and freezer-friendly, so they’re perfect for a make-ahead, gluten-free vegan breakfast or snack.
Buckwheat flour gives these gluten-free muffins a warm, earthy flavour which complements the cocoa powder in this recipe. 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.
Buckwheat flour has a slightly bitter flavour, so if you prefer your muffins on the sweeter side, go ahead and double the amount of maple syrup and reduce the number of bananas to two and a half instead of three. I like them as is and wanted to keep this recipe low sugar so 1/4 cup of maple syrup works for me. You can substitute honey instead of maple syrup if you don’t need these muffins to be strictly vegan.
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.
I prefer to use coconut milk in these muffins but feel free to substitute almond milk or any other plant-based milk of your choosing.
This recipe calls for three large ripe bananas. Be sure to use bananas that have plenty of brown spots or you’ll find the muffins don’t turn out quite as sweet. These muffins are the perfect way to use up overripe bananas before they go bad.
If you’re not a fan of bananas you can substitute one 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.
How to make them
These banana buckwheat muffins are quick and easy to make. Start by preheating your oven, then mash your bananas (I like to use a potato masher but a fork works too). Then stir in the maple syrup, vanilla, coconut milk, apple cider vinegar (or lemon juice), cocoa powder, and salt.
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. I like using paper muffin cups but you can grease the pan with a little bit of coconut oil if you’d rather not use the paper cups.
The last step is to bake the muffins at 350 degrees Fahrenheit for 35 minutes or until cooked. Be sure to let these muffins cool a bit before removing from the pan and enjoying.
More buckwheat flour recipes
- This chocolate buckwheat cake is perfect for special occasions. It’s vegan, gluten-free, and made with nutritious ingredients.
- These vegan pancakes are perfect for a weekend breakfast or brunch.
- These chewy cookies are chocolaty and delicious.
- This banana bread is perfect for using up ripe bananas. It’s easy to make, filling, and so tasty.
- Muffin Pan
- 3 large ripe bananas
- 2 cups buckwheat flour
- 1 cup coconut milk
- 1/3 cup coconut oil (melted)
- 1/3 cup cocoa powder
- 1/4 cup maple syrup
- 1 teaspoon apple cider vinegar (or lemon juice)
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Add the bananas to a large mixing bowl and use a potato masher or fork to mash them well.
- Add the coconut milk, cocoa powder, maple syrup, vanilla extract, salt, and apple cider vinegar and mix well.
- Add the coconut oil and mix well (be sure to mix immediately after adding the coconut oil or it might solidify).
- Add the buckwheat flour and baking soda and mix once more.
- Divide the batter evenly into a 12 cup muffin pan with paper liners (or alternatively you can omit the paper liners and grease the pan with some coconut oil).
- Bake for 35 minutes at 350 degrees Fahrenheit.
- Let cool before enjoying.
- Store in an airtight container for up to five days or freeze for up to six months.
- Optional additions include 1/2 cup each of chopped nuts or dairy-free dark chocolate chips.