Buckwheat Banana Muffins (Gluten-Free)

Name: Buckwheat Banana Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 1/3 cups (160g) buckwheat flour; 1 cup (100g) almond meal; 1 cup (250g) mashed ripe banana; 2 large eggs; 2 teaspoons vanilla extract; ¼ cup melted butter; 1 teaspoon cinnamon; 2 teaspoons baking powder; 3 tablespoons brown sugar (optional)

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These buckwheat banana muffins are super easy to make. They’re fluffy, moist, and naturally gluten-free with just the right touch of sweetness. A wholesome snack both kids and adults will love!

My family and I are obsessed with muffins. I bake a fresh batch every week, and these buckwheat banana muffins have shot straight to the top of our favourites list. I was planning to enjoy a few with my morning tea… but my one-year-old had other ideas and demolished almost the whole batch. Safe to say, they’re officially toddler-approved!

Not only are these muffins naturally gluten-free thanks to the buckwheat flour, but they also come together in under 30 minutes making them perfect for busy mornings or after-school snacks. One of the things I love most is that they’re much lower in sugar than your average muffin. Super ripe bananas add all the natural sweetness you need, with a boost of flavour from vanilla and cinnamon. No extra sugar required!

Ingredients You’ll Need

You only need a handful of pantry staples plus some ripe bananas to whip up these wholesome buckwheat banana muffins.

Buckwheat flour: Use light buckwheat flour for the best-tasting muffins—not the dark variety.
Almond meal: Helps keep the muffins light and fluffy.
Eggs: Provide structure and make the muffins soft and spongy.
Bananas: Use really ripe bananas for natural sweetness.
Cinnamon & vanilla: Add warm, comforting flavor.
Baking powder: For lift and fluffiness.
Unsalted butter: Adds richness and moisture.
Sugar (optional): I skip sugar to keep them kid-friendly, but 3–4 tablespoons of brown sugar can be added if you prefer a sweeter muffin.

Complete list of ingredients and amounts is located on the recipe card below.

How to Make Buckwheat Banana Muffins

Preheat the oven to 160°C (320°F). Grease a muffin pan with butter or lightly spray with oil.

Mix the wet ingredients: In a large bowl, whisk together the mashed bananas, eggs, vanilla extract, and melted butter until smooth and well combined.

Mashed bananas, eggs, butter and vanilla in a bowl.

Add the dry ingredients: Stir in the almond meal, buckwheat flour, cinnamon, baking powder, and sugar (if using). Mix until just combined—avoid overmixing.

Fill the muffin pan: Use an ice cream scoop or spoon to divide the batter evenly between 9 muffin cavities. If desired, place a slice of banana on top of each muffin.

Batter added to muffin pans with banana slice on top.

Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.

Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Tricks

Use room-temperature ingredients to help the batter mix evenly and ensure the best texture.
Don’t overbake. Remove the muffins from the oven as soon as they’re cooked through—overbaking can lead to cracking and a dry, crumbly texture.
Avoid liquid sweeteners like honey or maple syrup, which can affect the structure and rise. Stick with granulated sweeteners for best results.

How to Store

Room Temperature: Store muffins in an airtight container in a cool, dry pantry for up to 2 days. If your kitchen is warm or humid, it's best to refrigerate them to keep fresh.
Refrigerate: Keep muffins in an airtight container in the fridge for up to 5 days. Reheat in the microwave or oven if you'd like them warm.
Freeze: Once completely cooled, place muffins in a freezer-safe container or ziplock bag. Freeze for up to 3 months. To enjoy, thaw overnight in the fridge or warm straight from frozen in the microwave or oven.

Recipe FAQ

Can I use a different flour instead of buckwheat?

Yes, you can substitute with whole wheat flour or spelt flour if you don't need the recipe to be gluten-free. Just note that the flavour and texture will vary slightly.

Can I make these muffins dairy-free?

Absolutely! Swap the melted butter for coconut oil or a dairy-free butter alternative.

Can I use flax eggs instead of regular eggs?

While I haven’t tested it personally, flax eggs should work well in this recipe. Use 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg. Let the mixture sit for about 5 minutes to thicken before adding it to the batter. Just note that the texture may be slightly denser compared to using regular eggs.

Are these muffins sweet enough without added sugar?

If your bananas are very ripe, the natural sweetness is often enough. But if you prefer a sweeter muffin, feel free to add 1–2 tablespoons of coconut sugar, brown sugar, or your preferred granulated sweetener.

Can I add mix-ins like chocolate chips or nuts?

Definitely! Stir in up to ½ cup of dark chocolate chips, chopped walnuts, or blueberries for extra flavor and texture.

Why did my muffins turn out dry or crumbly?

Overbaking is the most common cause. Be sure to check for doneness with a toothpick and remove them as soon as it comes out clean. Also, be careful not to overmix the batter.

Buckwheat banana muffins with one cut in half.

More Baked Goods

Healthy Peanut Butter and Jelly Banana Bread

Chocolate Beetroot Muffins (Grain Free + Paleo)

Healthier Mini Nutella Cheesecakes

Vegan Zucchini Brownies

If you try this buckwheat banana muffins recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.