Banana Buckwheat Muffins with Nuts & Seeds
Naturally gluten-free muffins packed with flavor, fiber, and nutritious nuts and seeds
About These Muffins
These Banana Buckwheat Muffins with Nuts & Seeds are naturally gluten-free and packed with incredible flavor and fiber. Made with nutrient-dense buckwheat flour, they provide a hearty, satisfying texture while delivering complete proteins and essential minerals.
The combination of ripe bananas, crunchy nuts, and nutritious seeds creates the perfect balance of natural sweetness, healthy fats, and plant-based protein. These muffins make an excellent breakfast on-the-go or a wholesome afternoon snack.
With no refined sugars and plenty of fiber, these muffins will keep you satisfied and energized throughout your day!
Nutrition Highlights
Equipment Needed
Ingredients
- 1 3/4 cups (about 200g) buckwheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon (optional, but recommended)
- Pinch of salt
- 3 ripe large bananas, mashed (about 1.5 cups)
- 1/2 cup unsweetened applesauce
- 1/4 cup unsweetened almond milk
- 1/4 cup melted coconut oil or olive oil
- 1 teaspoon vanilla extract
- 1/2 cup chopped nuts (walnuts, pecans, almonds)
- 1/4 cup seeds (chia, flax, sunflower, pumpkin seeds)
Instructions
- 1Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease generously with non-stick spray.
- 2In a large mixing bowl, whisk together the buckwheat flour, baking powder, baking soda, cinnamon (if using), and salt.
- 3In a separate medium mixing bowl, mash the ripe bananas well. Add the applesauce, almond milk, melted oil, and vanilla extract. Whisk until well combined.
- 4Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or spoon until just combined. Be careful not to overmix; a few lumps are okay.
- 5Gently fold in the chopped nuts and seeds until evenly distributed throughout the batter.
- 6Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
- 7Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- 8Remove from oven and let muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Tips for Success
Ripe Bananas are Key
The riper the bananas (with brown spots), the sweeter and more flavorful your muffins will be.
Don't Overmix
Overmixing can lead to tough muffins. Mix just until the ingredients are combined.
Storage
Store cooled muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. They freeze well for up to 3 months.
Customization
Feel free to add 1/2 cup of chocolate chips or shredded unsweetened coconut for extra flavor!
Ready to Bake?
These banana buckwheat muffins are perfect for meal prep, grab-and-go breakfasts, or sharing with loved ones. The combination of wholesome ingredients makes them both nutritious and delicious!