Buckwheat Muffins Recipe

4.03 from 79 votes

These delicious buckwheat muffins are easy to make and freeze well. They're one of my favorite buckwheat flour recipes.

Prep Time10

Cook Time28

Total Time38

Course: Breakfast

Cuisine: American

Servings:

Calories: 166.6kcal

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.

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.