Buckwheat Muffins

Two chocolate muffins stacked on a cooling rack.

5 from 4 votes

Easy buckwheat muffins you can make in one bowl in 30 minutes! This recipe is vegan and gluten-free, no eggs or oil needed.

Prep Time10

Cook Time20

Total Time30

Course: Muffins

Cuisine: American

Diet: Vegan

Servings: muffins

Author: Deryn Macey

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.

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.

Let cool completely before storing. 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.

Nutrition