Vegan Buckwheat Muffins
These vegan buckwheat muffins are refined sugar-free, oil-free, gluten-free and easy to customize with different add-ins. Make them in one bowl in less than 30 minutes!
Why Make this Recipe
- allergy-friendly – this recipe is dairy-free, egg-free, gluten-free and can be nut-free
- quick and easy – make them in 1 bowl and enjoy in under 30-minutes
- customizable – from blueberries to zucchini, coconut to chocolate chips, customize these muffins with your favorite add-ins
What You’ll Need
- Banana. Make sure you use a nice, ripe banana as it helps sweeten and bind the recipe, it doesn’t have to be over ripe but it definitely shouldn’t be under-ripe.
- Nut butter. I used almond butter but peanut butter works too!
- Sweetener. I used Lakanto Monk Fruit Sweetener but coconut sugar, cane sugar or any other dry granulated sugar works.
- Milk. I recommend unsweetened almond milk but cashew or oat milk are also suitable.
- Light buckwheat flour. I used light buckwheat flour which has a fine texture, light color and is better suited to gluten-free baked goods than dark buckwheat flour.
Step-by-Step Instructions
Step 1. Mash the banana in a large mixing bowl. We’re looking for a smooth paste consistency. You can use a fork or immersion blender to do this.
Step 2. Add the almond butter, sugar and plant-based milk and stir until the mixture is smooth and creamy.
Step 3. Add the flour, baking powder and salt and gently mix until all the flour is incorporated. Mix in the chocolate chip and carrot too!
Quick Tip: For light and fluffy muffins, be careful not to over mix the batter. Once you add the dry ingredients, gently fold everything together until all the flour is wetted, then stop mixing.
Step 5. Scoop the batter in a muffin pan, bake and enjoy!
Baking Time Note: The batter should make enough for 12 small muffins but you can reduce that to 9-10 for slightly larger muffins. If you’re making 12 muffins they may be done baking after 20 minutes. If you’re making 10 or less, give them 22 minutes.
FAQs and Tips
- Use a kitchen scale. Using an inexpensive kitchen scale to measure ingredients when baking will yield the best results.
- Make them nut-free. To make this recipe nut-free, use sunflower seed butter or Wowbutter instead of almond butter.
- Don’t over mix the batter. When you mix the dry ingredients in, gently fold together until all the flour is just wetted, then stop mixing.
- Switch up the add-ins. I’d keep the chocolate chips but try blueberries or zucchini instead of carrot, or add coconut or walnuts.
- Preheat the oven. Make sure the oven is fully heated to 350 degrees F before you start baking the muffins.
Can I use dark buckwheat flour?
I highly recommend using light buckwheat flour over dark buckwheat flour in these muffins. While dark buckwheat flour will work, light flour produces a lighter, moister, airier result.
How should I store these muffins?
After baking, let the muffins cool completely then store at room temperature in a sealed container for up to 3 days, in the fridge for up to 1 week or freeze for up to 3 months.
Can I use a different flour in this recipe?
I have not tested this recipe with any other flours but it’s based off of my vegan blueberry muffin recipe, which is made with whole-wheat flour if you want to try that one instead.
Related Recipes
- Healthy Blueberry Muffins
- Banana Chocolate Chip Muffins
- Buckwheat Flour Pancakes
- Applesauce Muffins
- Chickpea Flour Muffins (Gluten-Free)
- Vegan Buckwheat Crepes
Did you try this recipe? I’d love to hear about it! Scroll down to the comment section to leave a star rating and review.
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Vegan Buckwheat Muffins
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 12
- Category: Muffins
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
Healthy and gluten-free vegan buckwheat muffins with grated carrots for extra nutrition and chocolate chips for a treat!
Ingredients
- 1 medium (125 g) ripe banana
- 1/4 cup (60 g) almond butter
- 1/2 cup (110 g) monk fruit sweetener for sugar-free or coconut sugar
- 2/3 cup (167 mL) plant-based milk such as unsweetened almond milk
- 1 tbsp apple cider vinegar or white vinegar
- 2 cups (240 g) light buckwheat flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (90 g) dairy-free chocolate chips
- 1 cup (40 g) grated carrot (optional, see notes for alternatives)
Instructions
- Preheat the oven to 350 degrees F.
- Using a fork or immersion blender, mash the banana into a paste in a large mixing bowl.
- Add the almond butter, milk, sugar and vinegar and mix until completely smooth and creamy.
- Add the buckwheat flour, baking powder and salt. While they’re sitting on top of the wet ingredients, gently mix the dry ingredients together to incorporate the baking powder and salt, then fold the dry ingredients into the wet until all the flour is wetted. Do not overmix the batter. Fold it just enough to wet all the flour, then stop mixing.
- Add the chocolate chips and grated carrot and gently fold them in a few times to mix.
- Spray a standard-size muffin pan with a light coating of non-stick cooking spray. Evenly divide the batter between 12 muffin cups.
- Bake for 20-22 minutes until browned and firm on top.
- Remove from the oven and let cool in the pan for 4-5 minutes then gently pop them out using a knife and place them on a cooling rack. Let cool completely before storing or enjoy warm with vegan butter.
- Store the muffins in an airtight container at room temperature for up to 3 days, in the fridge for up to 1 week or freeze for up to 3 months.
Notes
Use a kitchen scale. Using an inexpensive kitchen scale to measure ingredients accurately will yield the best results.
Use perfectly ripe or slightly over ripe, spotty banana. Under ripe banana will result in a dry muffin.
This recipe makes 12 small muffins or you can reduce it to 9-10 muffins for slightly larger muffins. If making 12, they should be done in 20 minutes. If making 9-10, give them 22 minutes.
For add-ins, try up to 2 of any of the following: 1/2 cup chocolate chips, 1/3 cup shredded coconut, 1/2 cup fresh or frozen blueberries, 1 cup grated zucchini, 1 cup grated carrot or 1/2 cup chopped walnuts or pecans.
I highly recommend using light buckwheat flour over dark buckwheat flour in these muffins. While dark buckwheat flour will work, light flour produces a lighter, moister, airier result.
Nutrition
- Serving Size: 1
- Calories: 194
- Sugar: 16 g
- Sodium: 75 mg
- Fat: 6 g
- Carbohydrates: 33 g
- Fiber: 4 g
- Protein: 5 g
Excellent
They turned out so yummy!! Even my picky husband liked them! I swapped zucchini for the carrot, peanut butter for the almond butter, and used cashew milk. The only ingredient I measured with my kitchen scale was the banana since there are so many different sizes. These muffins are so moist, even after sitting out in my counter for a few hours. I can’t wait to try them with different mixins. Thank you for this recipe!!
Not sure what type of ‘buckwheat’ flour you used, however, my finished product was was too thick; needed additional liquid. I used a very ripe banana, so, that was not the issue. Needs amending in my opinion
I used Anita’s buckwheat flour. I tested this many times with success before publishing and have only had positive feedback, so I’m not sure what happened for you. My only thought is you used too much flour, which would definitely make it too thick. Were you able to use a kitchen scale to measure by chance? That’t the best way to ensure accuracy and success since flours can vary greatly is measured by volume rather than weight. When measuring with a measuring cup the flour amount can be as much as double as an actual cup as it gets packed in. Sorry they didn’t work out for you.
These are wonderful muffins. I used dark buckwheat as it’s what I had on hand and it was delicious. I measured 110 g of coconut sugar and it was more than 1/2 cup. Next time, I might just use 1/2 cup of coconut sugar as the muffins were a bit sweet, but still amazing. I also added more carrot, just because I still had a bit extra to shred and a tad more chocolate chips. I’ll gladly make these muffins again.
Thanks for the feedback on the coconut sugar. It probably depends on the measuring up as they can vary a bit but either way, 110 g was the amount used when I tested them. If you can use a bit less, that sounds great! And more chocolate chips is always a good idea! Thanks very much for leaving a review!
HI I am interested in making this- do you think it is possible to takeaway the dry sugar and replace it with something else like more bananas? I am to cut down on the Sugar. I am guessing completely cutting out the sugar wouldaffect the consistency? Or would cutting it down help? Thanks!
You can just sweeten to taste, so yes you can reduce it. Banana might be a bit too heavy in this recipe but you can also do a sugar-fee sweetener like stevia or monk fruit if that works for you. Thanks!
Can you recommend a brand of light buckwheat flour, please? I can only seem to find the regular Arrowhead Mills brand.
I use Anita’s. Good luck!
Simple, easy ingredients. I did have to add a dash more milk because the mixture looked a little dry. I ate 1 warm out the oven with soy butter and it was delicious, though I think will be a tad dry when cooled. Will try adding grated zucchini next time for moisture. I also only used half the amount of sugar *stevia/monk fruit blend and it’s still sweet enough
Amazing recipe! I’ve made this twice- one time I swapped the buckwheat flour for brown rice flour and the almond butter for tahini and it was also incredible! Love this. Gonna keep making and glad I can adjust to what I have 🙂
Yum! So glad you enjoyed them.
Honestly the best buckwheat flour muffins I’ve made! Vegan and non vegan, these are the best. I subbed 1 cup applesauce bc I didn’t have any ripe bananas. Thanks for the recipe! It’s a hit in my house!
That’s great! So glad you enjoyed them. Thanks for the feedback on the applesauce.