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 , 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 works too!
- Sweetener. I used , cane sugar or any other dry granulated sugar works.
- Milk. I recommend unsweetened almond milk but cashew or oat milk are also suitable.
- . I used light which has a fine texture, light color and is better suited to gluten-free baked goods than dark .
Step 1. Mash the banana in a large. We’re looking for a smooth paste consistency. You can use a fork or immersion 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 but try blueberries or zucchini instead of carrot, or add coconut or .
- 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 lightover dark in these muffins. While dark 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.
Did you make this recipe? Click here to leave a review!Print
- 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)
- 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.
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.
Keywords: vegan buckwheat muffins, easy buckwheat muffins