Let's talk about my new love, these banana buckwheat muffins! The farther away I've travelled from the west coast, the worse and worse the muffins begin to taste. And this has consistently really bummed me out. There, I said it. Phewf, that was oddly releasing. I always think optimistically about new cities and coffee shops, I've even been known to google search 'best muffins in so and so town', but these tactics are never to any avail. I'll walk in, press my little face to the glass, taking one look in the case of fluffy white cakes, and shutter away in disappointment.
I clearly remember the one time this summer in New York, when I was unorganized and therefore found myself out of the house and famished. I headed into a coffee shop before work and saw a blueberry muffin which appeared really promising. At mt internship I eagerly dug into the top (like the true Elaine I am), only to discover the weird taste of artificial cake and the icky feeling of pasty white flour and sensation of greasy fingertips. A sudden wave of disappointment hit me, and I'm pretty sure the rest of it laid untouched all day.
I don't know why, but the hippy-dippy lifestyle of the Pacific coast offerers the prime conditions for nourishing and fulfilling muffins that are second to none. Unlike said oversized, gummy-centred, mini cakes often found in cafes and bakeries most other places, west coast muffins are heartier, less sweet, and often full of wholegrain goodness. And that's just the way I like them! While I know that 'hockey puck' bran muffins aren't for everyone, there is certainly something to be said for having a breakfast/ tea time snack that doesn't leave you feeling empty, or worse yet, just gross, after eating.
These banana buckwheat muffins are the perfect happy medium. By replacing the white flour with wholegrain, adding fibre with fruit, and reducing oils and sugars, I've come to a happy medium where west coast hippie muffins and east coast cakes can mingle and become one. Tossing in some dark chocolate chips helps to bring these buckwheat banana muffins from the realm of "healthy hippy" to that of cakey indulgence without sacrificing flavour, texture, or healthfulness. Aaaaand just putting this out there, my guy who is very particular to what he calls tasty, called these yummy more than once (we actually made three batches they were so good)!
SUBSTITUTIONS
Need your muffins to be nut-free?—try grinding sunflower seeds instead of the almonds
Want fruit instead of choclate?—add frozen blueberries instead of chocolate chips
Looking for gluten free?—make sure you use certified gluten-free oats
Vegetarian—dairy can be used in place of oil and plant-based milk
Don't have arrowroot powder?—try using tapioca starch
Banana Buckwheat Muffin
If you are wanting to make these with gluten, they work just as well if you replace the flours called for with spelt, which is what I did here. And this recipe halves perfectly too.
Ingredients
- 1 cup Almond Flour (or ¾ Cup Almonds)
- 1 cup Rolled Oats
- ⅔ cup Buckwheat Flour
- 2 Tbsp Arrowroot Powder
- ⅓ cup Coconut Sugar
- ¾ tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Cinnamon
- ¼ tsp Ground Nutmeg
- ½ tsp Sea Salt
- 1 ½ cups Mashed Banana
- ⅓ cup Avocado or Coconut Oil
- 1 tsp Lemon Juice or Apple Cider Vinegar
- ¼ cup Plant Milk
- 1 tsp Vanilla
- ¾ - 1 cup Dark Chocolate Chips (depending on taste)
Instructions
- Begin by adding rolled oats to a blender and pureeing them until they turn into a coarse flour, then set aside.
- If using whole almonds, process them in the same way until they too are flour. If you are using almond flour instead, then just skip this step.
- Add the ground oats, 1 cup of almond flour, the buckwheat, arrowroot, sugar, baking powder, soda, salt, and spices in a bowl. Stir to combine.
- In a separate bowl combine the banana, oil, lemon juice, milk and vanilla, stirring well. Combine the wet ingredients to the dry and mix just until combined. Lastly, stir in the chocolate.
- Divide batter amongst 10 lined muffin cups and sprinkle the tops with a little bit of almond flour if desired. Bake in a 190 C (375 F) for about 25 minutes or until the tops spring back when lightly touched.
xox Sophie
Mandy says
These look amazing
Just discovered your blog
Have lots of recipes to catch up on!
sophamac@gmail.com says
Oh, how lovely to hear, Mandy! I'm so pleased you like the site, welcome!! xox
Priya says
Hi Sophie, this recioe looks fab. Could I use oat flour or buckwheat flour instead if almond. What other sugar/sweetener coukd I use? (Maple syrup, honey, muscovado sugar etc?) Priya x
sophamac@gmail.com says
Hello Priya!!
More oat flour would be a great sub. Muscovado sugar or any other less refined sugar would also be wonderful. As for maple syrup, just make sure you reduce the milk by a couple Tbsp. I hope you enjoy <3
Jess Gulbranson says
These are so, so good! I love how they fill me up and how much sweetness all those bananas give! Thank you for sharing!!
sophamac@gmail.com says
I'm so happy you like the recipe, Jess! xox
Alex says
These muffins look so wonderful and filling, perfect for a guilt-free snack or small meal. I bet these would be great slathered with mashed avocado on top!
Sophie says
Thanks, Alex! They do make a great little snack or breakfast. I'll have to try the mashed avo idea! I never even thought of that 🙂
Rawan says
These muffins look so beautiful. I can’t wait to try them but,I have a question. Can I replace the almond flour with whole wheat flour or oat flour.
Thanks in advance 😊😊
Sara says
First of all, LOVE your reference to Elaine - those tops are always the best! 🙂 But seriously, these muffins look sooo dreamy! I have yet to try buckwheat but have been wanting to for awhile. These look like a great place to start!
Sophie says
I'm so happy to hear you're an Elaine too! Elaines unite 😉 ! As far as gluten free flour goes, buckwheat is in my top three, for sure. It's especially lovely when it's mixed with another flour to help add some lightness. I hope you give these a try. They are totally one of our homes favourites.
Dina says
I had been in search of a wheat free muffin for ages. This is hands down the best yet! In terms of texture, flavour, healthyness etc. Will make this many more times!
Sophie says
Thank you so much, Dina! I'm thrilled to hear that these are just what you wanted <3
Isis says
Hi, what is the purpose of arrow root powder? I'm not sure I can get my hands on it and am wondering how I might be able to substitute it.
Sophie says
Hello Isis! The arrow root powder helps to bind the gluten free mix. You could easily use a Tbsp. of corn starch with similar results. In all honesty, you could probably get away with not using it at all, and maybe add a touch more flour, but I have not tested it. Best of luck, Sophie <3
Jaimie says
Is that one tbsp cornstarch to the 2 tbsp of arrowroot?
Shay says
Hi Sophie,
I tried the buckwheat flour for the bread recipe and you are right it's really dense and heavy. It looks like a flat chocolate brownie. Lol! I wish it was right now! I will use groats as you recommended for bread. I will now gives this muffin recipe a go. Looks so delicious!! Do you need baking powder if you just have baking soda? Thanks xx
Sophie says
Oh, no! So sorry to hear of the baking disaster. That happens to the best of us, trust me. I like to add a little bit of both raising agents in the recipe since banana's tend to make things heavy and dense, so this gives it some nice volume.
Juliana says
SCRUMPTIOUS!!! Thank you for the wonderful recipe and the beautiful photographs. I'll be making these again and again. Five stars!
Sophie says
Ah, truly the best comment ever! So happy you love the recipe, Juliana <3 xox
Elma says
Recipe sounds good! I would love to try it tomorrow, but I wonder how many bananas have you used in the recipe?
Tnx
Sophie says
Hey Elma! I think three large or 4 small should yield 1 1/2 cups. I hope you enjoy <3
Voykana says
Hi Sophie,
I was looking for something to treat a friend on a gluten-free diet when I found your blog and the recipe. She loved it! Also it turned out to be a hit with my husband who hardly ever glances at anything sweet that does not have a heavy chocolate+butter+eggs filling in it. And it has certainly become one of my favourites. It has this amazing mellow texture and fullness of taste. What I want to say, your recipe works like magic. 🙂 Thank you so much for sharing!
PS I use 1tsp kudzu instead of arrowroot because I can't find it.
Sophie says
Oh this makes me so happy! Thank you so much, Voykana <3
Tia says
HI! This recipe looks AMAZINGG, just came across your blog and everything looks so good! Is there a different type of flour I could use to replace the almond flour (because of allergies)??
Sophie says
Sorry sorry Tina! I just say this! I always sub ground sunflower seeds when recipes call for almond flour. I have a feeling it could work here but it might not be pretty.
Lucy says
Wow, these muffins are to die for!!! Thanks for the great recipe, Sophie xoxo
Sophie says
thank you, Lucy!!!! 🙂
Sheilina Burt says
I just made these for the second time., this time with dried berries instead of the chocolate chips. Still delicious. My toddler and husband enjoyed them as well! I think I may use it as a base recipe and experiment with some other flavors and add-ins.
Thanks so much for the recipe!
Sophie says
Oh yay! I love hearing this, Sheilina! Happy experimenting 🙂
Andrea Shome says
Made these this weekend and they were fabulous!! Definitely a keeper recipe! Followed it to a T 🙂
Sophie says
Thanks Andrea! So happy you like them <3
Michell Fleisher says
I love this recipe! The muffins are hearty and flavorful. Thank you!
Sophie says
Yay, thanks Michelle! <3
Anna says
Hi Sophie,
These are so tasty! I cut back on the coconut sugar to 1/4 cup, subbed lots of fresh blueberries instead of chocolate & did a few shakes of cardamom instead of nutmeg. Thank you for this amazing recipe, it is a new favorite for sure!
Sophie says
Oh my gosh, yes! Love the blueberry addition. I've been meaning to thy that for months now. Thats so great they work with less sugar!
Stephanie Steffen says
These were amazing! I added less sugar and they were still yummy! I also added walnuts and rasberrys and chia and they were Awesome! Thank you for this recipe!
Sophie says
love those ads-ins! So happy you like them
Anna says
These are my favorite gf vegan muffin ever!!! So so good! Thank you so much. Been trying for 2yrs to make a good gf vegan muffin and you have succeeded. Not chewy or gummy just soft and delish! I didnt have arrowroot or almond though so I subbed the almond flour with half coconut flour and half gf flour that had arrowroot and it worked perfect still. Going to buy ingredients and try your recipe next. Thanks again so so much. Oh and my kids liked it too!
Sam says
Hi Sophie,
Gonna give these a try !!!
What could I use instead of the Plant Milk ??
Thanks so much :))
Sam
Sophie says
you can use regular milk if that is what you eat. Enjoy!
Kim says
I am gluten free and thought that’s oats were nit allowed?
Sophie says
You can get gluten-free oats. The problem with most oats is that they are made in the same facilities as glutenous grains (and have cross-contamination), but you can buy some they aren't. I think Bobs Red Mills has some 🙂
Molly says
These are fabulous!! I used brown sugar instead of coconut sugar and olive oil. I could see lots of combos. Next time I may try to sub in some cornmeal as I love the taste.
Brooke says
Hi Sophie! I'm looking forward to trying this recipe! There's a coffee shop in town that has the best buckwheat/chocolate chip muffins and I've been searching for a similar recipe!! I'm wondering what would happen without the bananas? And what if I just used dairy milk? Those are the only ingredients I'm lacking. Not an advanced enough baker to know if those things will make a difference. Thanks!
rowena says
Hi Sophie - could the oats be swapped out for more buckwheat flour, do you think? We're trying to cut down on grain intake, hence the eating of more buckwheat!
Sophie says
Hello Rowena, I don't see why not. Buckwheat could make them a little more dense and dry, so you might want to try 50/50 buckwheat and almond. Good luck 🙂
Alena says
Hi! Do you have the nutrition info for these muffins? I'm tracking my calories and macronutrients for fitness purposes and would like to be able to log these muffins. Super yummy!
Elka says
We really loved these muffins! Mine didn’t look like yours but they still tasted amazing. I made some changes: I used 1 cup of sliced raw almonds; for buckwheat I soaked 1/2c of raw buckwheat for an hour, washed and drained it and then blended with banana and other wet ingredients; instead of arrowroot powder I used tapioca flour because that’s what I had; I also used 1/4c of maple syrup instead of sugar and used only 2 Tbsp of home made nut milk. I also only added 1 big choc chip per muffin as it was mainly for kids although everyone loooved them and had them. Also I wanted to say you do not taste the buckwheat at all - probably due to cinnamon and spices (I also added ground ginger and cloves) delicious!!! Thanks for such an amazing recipe!!!
Britta says
Absolutely love these muffins! Can't wait to share with my family!!! Thank you!
Jerianne says
Found these on a "what can I make with what I have on hand" Sunday morning. They are outstanding! My new favorite thing to do with over-ripe bananas.
Sophie says
Oh yay, that makes me so happy to heat <3 Love that you had everything on hand!
Linda says
Hello,
I am just checking to make sure that this only calls for 1/2 c. banana. Most banana muffin recipe's seems to call for 1 cup or more. I was wondering if it's supposed to say 1and 1/2? Just wanted to make sure.
I've got the dry ingredients all measured out, ready to bake tomorrow, so I am hoping you see this in time to reply.
Thanks so much for your help.
Sophie says
Hi Linda! Good catch, I think some of the text was lost when I recently added a recipe card. It should be 1-1/2 cups of mashed bananas. Hope you enjoy 🙂
Linda says
Oh, my gosh, thank you so much for replying so quickly!
I really appreciate it.
Janelle says
I already have ground oat flour. I am wondering how much 1 cup of whole oats grinds down to? Thanks! Looking forward to trying your recipe!
Sophie says
I would say around 3/4 of a cup, but homemade oat flour is a little coarser, so maybe start with a little less and add as needed. Best of luck
Rose says
Hi, Could I use spelt flour instead of buckwheat flour?
Sophie says
Hi Rose, I haven't tried but I'm sure a white spelt would work well.
Caroline says
Hello. Can I use more almond or buckwheat flour in place of the oat flour?
Sophie says
I haven't tried but I'm sure more almond would work better than more buckwheat. You could probably try another flour. I know someone asked about spelt, and I'm sure something like that or a g/f mix would work too 🙂
Caroline says
Okay thanks I will definitely be trying tomorrow. And I was also wondering if zucchini could be folded into the batter or would that cause too much moisture?
Sophie says
Good question. It will totally add some moisture, hopefully not too much. If you do try it, be sure to squeeze out as much water from the greated zucchini as possible.
Olga says
HI Sophie, I love the sound og this recipe but I don't often make muffins and don't own a muffin pan. Do you think this will work in a loaf pan for a banana bread type thing? 🙂
Sophie says
Hello Olga!
I don't see why it wouldn't work. I would totally try it in a loaf pan, maybe baking for around 50-60 minutes before chcecking. Good luck 🙂
Olga says
Thanks Sophie, I'll report back when I try
Olga says
Hi Sophie, I have made this recipe so many times since april, it's our favourite, thank you so much! I tried baking it in a loaf pan, it worked ok but the top was separating a little bit and it was hard to slice. I've since got a muffin pan just for this recipe.
Grace says
These are amazing! So fluffy and deliciously balanced with the almond/buckwheat/oat flours.
Estefany says
There are amazing !! My boyfriend and I are definitely making these regularly!!! How long would you say they last ? And do I just put them in the fridge or maybe a glass tupper ?
Estefany Carrillo says
These are so delicious!! My boyfriend and I will be making these again!! This is my first time making muffins of this type, do you know how long they last or how to store for maximum freshness ?
Sophie says
so happy you liked them. They should keep for a few days in an airtight container on the counter 🙂
Pk says
Best vegan baked good I have made thus far!! This recipe is a gem 🙌🏿
Sophie says
Thank you so much! I'm delighted to hear you love them <3
Victoria says
Hi there,
Should I use dark (unhulled) or light (hulled) buckwheat flour?
Sophie says
Hi Victoria, either will work! I like the nuttiness of the darker buckwheat here, but otherwise, there won’t be much of a difference. 🙂
Nroa says
I love these muffins so much, I have it saved in my bookmarks and I use it all the time. I like to use some applesauce to make up for the lack of banana I have on hand sometimes. This is a recipe I will use for years to come. Thank you very much for the post.
Sydney says
Great recipe! First time I'm on the blog so excited to see what else you've got cooking. These muffins are super fluffy and moist! I also only had one ripe banana so subbed the rest of the 1 1/2 cups with applesauce and it turned out great. Curious to what I can sub for the coconut oil, just for fun...almond butter, perhaps? These seems like a pretty forgiving recipe if you want to experiment, which I totally do! Thanks!
Kara says
These are literally my favorite muffins ever. I have one family member who is gluten intolerant. I tried a few recipes for GF muffins, and was so happy to find this recipe. My entire family LOVES these. Thank you for such a fabulous recipe!
Sunshine baker says
These were good. One of my kids ate 3 already! And my other kid didn’t like them at all, too much texture for him. I substituted canola oil, granulated sugar, lemon juice and 2% milk since I didn’t have some of the ingredients called for in the recipe. I also added 1/4 cup milk protein powder. I used 1/8 tsp nutmeg since I didn’t want it to be overpowering. I didn’t have any arrowroot powder, but I’ll try it next time. They took 16 min. to bake at 350F.
Jenna says
Wow, okay. These are way better than I expected. I had a second one, and that NEVER happens for gf/df/ef baked goods. The texture and flavor are both equally awesome. Thanks so much for bringing a little joy to my morning!