These vegan buckwheat muffins are gluten free and refined sugar free. These delicious buckwheat flour muffins are easy to make and freezer friendly, so they’re perfect for a make ahead breakfast or snack. If you haven’t tried baking with buckwheat flour yet, these buckwheat banana muffins are an easy recipe to try first.
Main ingredients in these buckwheat muffins
Buckwheat flour gives these gluten-free muffins a warm, earthy flavor 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 flavor, so if you prefer your muffins on the sweeter side, you can 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. Alternatively you can substitute other liquid sweeteners such as agave if you prefer.
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 used coconut milk in these muffins but you can substitute unsweetened almond milk or any other plant-based milk you like.
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
Start by preheating the oven, then mash the 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 to room temperature before removing from the pan and enjoying.
To add an additional layer of texture and flavor to these vegan buckwheat muffins, add 1/2 cup of dairy-free dark chocolate chips, chopped pecans, and/or chopped walnuts to the batter.
Storage and freezing
Store these banana buckwheat muffins in an airtight container in the fridge for up to three days or freeze them for up to six months. Then defrost the muffins at room temperature before serving.
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, gluten-free buckwheat pancakes are perfect for a weekend breakfast or brunch.
- These chewy chocolate buckwheat cookies are chocolaty and delicious.
- This buckwheat banana bread is perfect for using up ripe bananas. It’s easy to make, filling, and so tasty.
Buckwheat Muffins (Vegan)
- Muffin Pan
- 3 large ripe bananas
- 2 cups buckwheat flour
- 1 cup coconut milk
- 1/3 cup coconut oil (melted)
- 1/3 cup unsweetened cocoa powder
- 1/4 cup maple syrup
- 1 teaspoon apple cider vinegar (or lemon juice)
- 1 teaspoon baking soda
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- Preheat the oven to 350 degrees Fahrenheit.
- 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 serving.
- Store these vegan buckwheat muffins in an airtight container for up to five days or freeze them for up to six months.
- Optional additions include 1/2 cup each of chopped nuts or dairy-free dark chocolate chips.