Healthy and gluten-free vegan buckwheat muffins with grated carrots for extra nutrition and chocolate chips for a treat!
- 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.
- Serving Size: 1
- Calories: 194
- Sugar: 16 g
- Sodium: 75 mg
- Fat: 6 g
- Carbohydrates: 33 g
- Fiber: 4 g
- Protein: 5 g
Keywords: vegan buckwheat muffins, easy buckwheat muffins