Buckwheat Muffins
on Apr 14, 2020, Updated Mar 06, 2025
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These gluten-free and vegan buckwheat muffins are easy to make in one bowl with just a handful of simple ingredients in 30 minutes. No eggs or oil needed.
About the Recipe
Here are a few reasons to love buckwheat flour muffins:
- Made with naturally gluten-free buckwheat flour. For more buckwheat recipes, try Vegan Buckwheat Pancakes and Vegan Buckwheat Crepes.
- 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.
- Freezer-friendly. Make a batch and freeze for meal prep.
- Easy to customize. Try carrots and chocolate chips, keep them plain or switch it up with cranberries, walnuts and raisins, pumpkin seeds or any other add-ins you might enjoy.
For another gluten-free muffin, check out these Vegan Chickpea Flour Muffins.
Ingredients and Substitutions
Here’s what you will need to make these and any substitutions you can make.
This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.
- 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! To make this recipe nut-free, use sunflower seed butter or Wowbutter instead of almond butter.
- Sweetener. You can use brown sugar, cane sugar or coconut sugar.
- 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. This recipe has not been tested with other gluten-free flour like almond flour or oat flour.
- Add Ins. I’d keep the chocolate chips but you can try blueberries or zucchini instead of carrot, or add coconut or walnuts.
Variations
There are lots of ways to customize the flavour of these muffins. Chocolate chips and carrot are just suggestion. Here are some more ideas:
- Buckwheat Morning Glory Muffins: Swap the chocolate chips for raisins. Add 1/4 cup each chopped apple and walnuts.
- Apple Buckwheat Muffins: Omit the carrot and chocolate chips and add up to 1 cup diced apple.
- Buckwheat Blueberry Muffins: Omit the carrot and chocolate chips and fold in 1 cup fresh blueberries before baking.
- Add-Ins: Use up to 1 cup total of the following add-ins: chocolate chips, cranberries, walnuts, almonds, pecans, coconut, sunflower seeds, pumpkin seeds.
- Zucchini Buckwheat Muffins: Swap the carrot for grated and drained zucchini.
How to Make Buckwheat Muffins
Before you start, preheat the oven to 350 F and spray a standard muffin pan with cooking spray or line with paper liners.
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!
Step 5. Scoop the batter in a muffin pan.
The batter makes enough for 12 small muffins but you can make 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.
Bake at 350F until golden brown or a toothpick inserted into the middle comes out clean.
Tips for Success
- Be sure to fully preheat the oven and do no open the oven door until you’re ready to check for doneness.
- You can use the toothpick method to check if the muffins are baked. If you insert a toothpick into a muffin, it should come out clean.
- It’s recommended to use a digital scale to measure your ingredients for accuracy.
- This reci
- Do not make substitutions unless they’re listed under the Ingredients and Substitutions section. This recipe has been kitchen tested as written and we can’t guarantee results with untested substitutions.
FAQs
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.
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.
I have not tested this recipe with any other flours but it’s based off of my vegan whole wheat blueberry muffin recipe, which is made with whole-wheat flour if you want to try that one instead.
Yes. Buckwheat muffins freeze well. Be sure they’re completely cooled then store in an airtight container or freezer bag for up to 3 months. Thaw at room temperature.
Buckwheat flour has an earthy, nutty flavor but with the sugar, banana and nut butter the muffins have a lovely, wholesome flavor.
More Muffin Recipes
- Vegan Protein Muffins
- Eggless Banana Muffins
- Vegan Carrot Zucchini Muffins
- Vegan Oatmeal Muffins
- Vegan Carrot Muffins
More Recipes to Try!
Buckwheat Muffins
Ingredients
- 1 medium ripe banana, 120 g
- 1/4 cup almond butter, 60 g
- 1/2 cup coconut sugar, 110 g, or brown sugar
- 2/3 cup unsweetened non-dairy milk, 167 mL
- 1 tbsp apple cider vinegar or white vinegar
- 2 cups light buckwheat flour, 240 g
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup dairy-free or dark chocolate chips, 90 g
- 1 cup finely grated carrot , 40 g, optional, see notes for alternatives
Instructions
- Preheat the oven to 350 degrees F. Spray a standard-size muffin pan with a light coating of non-stick cooking spray.
- Using a fork or immersion blender, mash the banana into a paste in a large mixing bowl.1 medium ripe banana
- Add the almond butter, milk, sugar and vinegar and mix until completely smooth and creamy.1/4 cup almond butter, 1/2 cup coconut sugar, 2/3 cup unsweetened non-dairy milk, 1 tbsp apple cider vinegar or white vinegar
- 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.2 cups light buckwheat flour, 2 tsp baking powder, 1/4 tsp salt
- Add the chocolate chips and grated carrot and gently fold them in a few times to mix.1/2 cup dairy-free or dark chocolate chips, 1 cup finely grated carrot
- 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 to finish cooling.
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!!
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.