1-Bowl Banana Buckwheat Muffins (Vegan + GF)
The goal: portable, delicious, and a bit nutritious! And so banana buckwheat muffins were born! These nutty, wholesome muffins are vegan, gluten-free, naturally sweetened, and easy to make with just 1 bowl and 10 ingredients required.
They’re great for after-school snacks, on-the-go breakfasts, and more! Grab your mixing bowl, let’s make muffins!
These 1-bowl buckwheat muffins begin with the wet ingredients: a flax egg, mashed banana, coconut sugar, a little oil, and vanilla.
Buckwheat can have a strong flavor on its own (and a dense texture), so it’s not always our go-to gluten-free flour. But when paired with another strong flavor like banana? This low glycemic, gluten-free nutrient powerhouse seed is going in our muffins!
Then it’s on to the dry ingredients: gluten-free flours, salt, and baking soda. To balance the denser texture of the buckwheat flour, we include almond flour and potato starch. The result? A wholesome, not-too-heavy muffin with a perfect crumb texture!
The final step before baking: deciding whether these will be banana muffins or banana nut muffins. Adding walnuts gets our vote! But if you’re not a fan, no one will be mad if you leave them out. And they definitely won’t be mad if you go rogue and throw in some chocolate chips.
We hope you LOVE these banana buckwheat muffins! They’re:
Nutty
Wholesome
Perfectly banana-y
A little sweet
Easy to make
& SO delicious!
These sturdy muffins are perfect for on-the-go breakfasts, brunch gatherings, after-school snacks, and so much more! Our Cinnamon Vanilla Dandelion Tea Latte and Easy Masala Chai would be delicious pairings.
More Wholesome Muffin Recipes
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
- 1 Tbsp flaxseed meal (to make flax egg)
- 2 ½ Tbsp water (to make flax egg)
- 2 medium ripe bananas
- 1/2 cup coconut sugar*
- 2 Tbsp avocado oil or melted coconut oil (or other neutral oil)
- 1 tsp vanilla extract
- 1/3 cup buckwheat flour (homemade or store-bought)
- 1/4 cup potato starch (NOT potato flour)
- 1/4 cup almond flour* (we like Wellbee’s)
- 3/4 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup chopped walnuts (optional)
Preheat your oven to 350 degrees F (176 C) and line a standard-size muffin pan with paper liners. Set aside.
- To a medium mixing bowl, add flaxseed meal and water. Stir to combine and let gel for 5 minutes.
- Add the bananas to the flax mixture and mash well with a fork until only little chunks of banana remain. We prefer them to be pretty smooth! Next add coconut sugar, oil, and vanilla extract. Whisk well to combine. Add buckwheat flour, potato starch, almond flour, baking soda, and sea salt. Whisk until no flour streaks remain. If using walnuts, fold them into the batter at this point.
- Divide the batter evenly between 10 muffin liners (or 12 if including walnuts // adjust if altering batch size) and bake for 35-40 minutes or until a toothpick inserted into the center comes out with only a few crumbs.
- Once cooked, let the muffins cool for 10 minutes in the muffin pan before transferring to a wire rack to cool completely before enjoying. Leftovers can be stored lightly covered at room temperature for up to 3-4 days or frozen for 1 month!
If you tend to prefer less sweet treats, you can use half the amount of coconut sugar with success. Make sure to let the muffins cool fully for the best texture.
- Nutrition information is a rough estimate calculated without optional ingredients.
- Serving: 1 muffin Calories: 131 Carbohydrates: 22.6 g Protein: 1.5 g Fat: 4.6 g Saturated Fat: 0.5 g Polyunsaturated Fat: 0.9 g Monounsaturated Fat: 2.9 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 154 mg Potassium: 137 mg Fiber: 1.5 g Sugar: 12.8 g Vitamin A: 2 IU Vitamin C: 2 mg Calcium: 12 mg Iron: 0.3 mg
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