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Several muffins piled on a plate with butter and coffee beside.
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4.46 from 66 votes

Gluten-Free Buckwheat Banana Muffins

These buckwheat banana muffins are naturally gluten-free and free of refined sugar. Made with buckwheat flour, oats, and almond flour!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings: 10 muffins
Author: Sophie MacKenzie

Equipment

  • Measuring cups and spoons
  • Blender
  • 2 mixing bowls
  • Muffin cups
  • Muffin cup liners
  • Wooden spoon or spatula

Ingredients

  • 1 cup rolled oats
  • 1 cup almond flour or ¾ cup almonds
  • ⅔ cup buckwheat flour
  • 2 tablespoons arrowroot powder
  • ⅓ cup coconut sugar
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon sea salt
  • 1 ½ cups mashed banana
  • ⅓ cup avocado or coconut oil
  • 1 teaspoon lemon juice or apple cider vinegar
  • ¼ cup non-dairy milk
  • 1 teaspoon vanilla extract
  • ¾ - 1 cup dark chocolate chips depending on taste

Instructions

  • Preheat the oven to 190°C (375°F) and line a 10-cup muffin tin (if using a 12-cup tin, simply line 10 cups instead).
  • Add the rolled oats to a food processor or dry-ingredient safe blender and mixing until they turn into a coarse flour, then set aside.
    1 cup rolled oats
  • If using whole almonds, process them in the same way until they too are flour. If you are using almond flour instead, 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.
    1 cup almond flour, ⅔ cup buckwheat flour, 2 tablespoons arrowroot powder, ⅓ cup coconut sugar, ¾ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon cinnamon, ¼ teaspoon ground nutmeg, ½ teaspoon sea salt
  • 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.
    1 ½ cups mashed banana, ⅓ cup avocado or coconut oil, 1 teaspoon lemon juice or apple cider vinegar, ¼ cup non-dairy milk, 1 teaspoon vanilla extract, ¾ - 1 cup dark chocolate chips
  • Divide batter amongst 10 lined muffin cups and sprinkle the tops with a little bit of almond flour if desired. Bake for about 25 minutes or until the tops spring back when lightly touched.
  • Cool the muffins on a wire rack. Store in a sealed container at room temperature for up to three days or freeze up to three months.

Video

Nutrition

Serving: 1muffin | Calories: 195kcal