Irresistible Buckwheat Blueberry Banana Muffins

Baking these banana, blueberry, and buckwheat muffins has become one of my favorite weekend rituals. The first time I made them, I was just looking for a simple, healthy breakfast that felt like a treat—and these were the perfect solution. They’re gluten-free, eggless, and made with sprouted buckwheat flour, a whole grain, and a complete protein—a great alternative to all-purpose flour.

Each moist, fluffy muffin has a nutty, earthy flavor with a sweet kick from ripe bananas and a juicy burst of blueberries. I love how golden, brown, and domed they bake up—no fancy equipment or special techniques are needed. Mix, bake, and enjoy with a warm coffee or tea. Whether as a quick snack or a wholesome breakfast, this nutritious and truly delicious recipe brings comfort and goodness to any morning.

🍞Why I Always Reach for Buckwheat Flour

Buckwheat flour has become my go-to when I need a gluten-free option that doesn’t compromise on being light, fluffy, or free from that gritty texture some flours leave behind. While I’m not the biggest fan of plain buckwheat’s flavor, it disappears beautifully in these delicious muffins.

Side-by-side bowls of whole buckwheat and buckwheat flour.

I love how easy they are to make—just one bowl, a quick mix, and clean-up is a breeze. This recipe also checks all the boxes for dietary restrictions with simple substitutions: it’s dairy-free, eggless, nut-free, and vegan-friendly, which makes it feel like a warm, inclusive hug from the oven.

Let’s crank up the oven and whip up some muffin magic! 🎉🧁

🧾Ingredients

• Ripe bananas
• Milk (dairy or non-dairy – one must be used)
• Melted butter (or vegetable oil if dairy-free)
• Brown sugar
• Buckwheat flour
• Cinnamon
• Baking powder
• Baking soda
• Blueberries
• Large flake oats (for texture)
• Eggs (or flax egg if egg-free)

📝Instructions

Prepping for Baking 🍽️

Start by preheating your oven to 375°F. While it’s heating up, prepare your muffin tin. You can line it with cupcake liners or spray it lightly with olive or coconut oil to keep the muffins from sticking. This simple step makes everything much easier when removing the muffins is time.

Mixing the Wet Ingredients 🥣

In a large mixing bowl, mash the bananas using a fork until they are smooth. Add the melted butter, milk, and brown sugar to the mashed bananas and stir until well-mixed. The sweetness of the bananas and brown sugar is perfect here.

Mixing the Dry Ingredients 🥄

In another bowl, combine your dry ingredients: buckwheat flour, baking powder, baking soda, salt, and cinnamon. Stir them together, then gently add this mixture to the wet ingredients. Stir until everything is well combined, but don’t overmix! Let the batter sit for about 5 minutes to give the buckwheat flour time to soak up the moisture—this makes the muffins even fluffier.

Adding the Blueberries 🫐

Once your batter is ready, it’s time to add the blueberries! Gently stir them into the batter. I always love this part—it’s when the muffins start to look and smell amazing. Then, use a ¼ cup to pour the batter into the muffin tray, filling each space to the top.

Baking and Enjoying 🎉

Now, bake your muffins at 350℉ for about 22–26 minutes, or until the top is golden brown and a toothpick comes out clean. Once they’re done, take them out and let them cool for a few minutes on a wire rack. They taste warm, and I love adding a little almond butter on top for an extra treat.

Buckwheat blueberry banana muffins with fresh blueberries beside them.

🔄 Substitutions and Variations

Flavor Changes 🍫

• Swap blueberries for chocolate chips, chopped nuts, mixed berries, or apple chunks for a fun twist.
• Add eggs for more protein and a denser texture, though it might slightly change the final result.
• Use riper or overripe frozen bananas to enhance flavor and texture.

Dietary Substitutions 🌱

• To make your muffins gluten-free, use buckwheat flour or a mix of buckwheat and plain gluten-free flour.
• For a dairy-free version, replace milk with almond milk or another plant milk, and opt for coconut oil instead of butter.
• Go vegan by swapping eggs for flax eggs (made from flax powder and water).

🧊 Storage Tips for Muffins

To keep your leftover muffins fresh, store them in an airtight container in the fridge for 3-4 days. You can freeze them for up to 3 months for more extended storage.

Just be sure to cool them completely before placing them in the freezer. Storing warm muffins can lead to condensation, which might cause freezer burn. This simple storage method helps preserve their freshness and flavor.

🍌 Nutrition

I’ve always loved baking muffins that are not only delicious but also healthy. These buckwheat-based muffins are a perfect snack, especially when looking for something more than the usual wheat flour recipe. Using buckwheat flour gives them a tremendous nutritional boost, with high fiber, protein, and a rich blend of vitamins and minerals like magnesium and B. Plus, it’s a great way to get some vital amino acids.

If you’re new to Buckwheat or want to learn more about its benefits and how to use it, check out my Buckwheat Complete Guide. It’s packed with helpful tips and insights to get the most out of this wholesome grain.

I find that buckwheat muffins are an excellent choice for individuals managing diabetes or those on a gluten-free diet. They also have a lower glycemic index than many other grains, helping to regulate blood sugar levels. Whether on a special diet or just wanting something tasty, these muffins suit everyone. Below is the detailed nutrition label I follow when making them:

Muffin Nutrition Table (Per Serving)

Daily values are based on a 2000-calorie diet. This is an estimate only, calculated using online calculators. While efforts are made to provide accurate nutritional information, the figures may vary slightly.

✅ Sources:

• 🔗 Recipe Nutrition – Allrecipes
• 🔗 Recipe Nutrition – EatingWell

📝 Recipe Card

Irresistible Buckwheat Blueberry Banana Muffins

These gluten-free, eggless muffins are made with sprouted buckwheat flour, a complete protein, and a burst of blueberries and bananas. They’re light, fluffy, and perfect for a healthy breakfast or snack!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Course Breakfast, Snack

Cuisine Gluten-Free, Vegan

Calories 180 kcal

Equipment

• Muffin tin
• Mixing bowls (large and medium)
• Fork or potato masher
• Measuring cups & spoons
• Wire Rack
• Oven

Ingredients

  

• 2 ripe Bananas
• 1/2 cup Milk (dairy or non-dairy)
• 1/4 cup Melted Butter (or vegetable oil for dairy-free) (or vegetable oil for dairy-free)
• 1/4 cup Brown Sugar
• 1/2 cup Buckwheat Flour
• 1 tsp Cinnamon
• 1/2 tsp Baking Powder
• 1 tsp Baking Soda
• 1 cup Blueberries
• 1/2 cup Large Flake Oats (for texture)
• 2 Eggs (or flax egg for egg-free version)

Instructions

 

• Preheat the oven to 375°F and prepare a muffin tin with liners or oil.
• Mash the bananas in a large bowl, then add melted butter, milk, and brown sugar. Mix well.
• In another bowl, combine the dry ingredients: buckwheat flour, baking powder, baking soda, salt, and cinnamon.
• Add dry ingredients to the wet ingredients, stirring gently until well combined. Let the batter sit for 5 minutes to fluff up.
• Gently fold in blueberries.
• Use a ¼ cup scoop to fill the muffin tin to the top.
• Bake at 350°F for 22–26 minutes, until golden brown. Let cool on a wire rack.

Notes

• Muffins can be stored in an airtight container in the fridge for 3-4 days or frozen for up to 3 months.
• For a dairy-free version, use almond milk and coconut oil. For vegan, swap eggs for flax eggs.

 

Nutrition (Per Serving)

• Calories: 180 kcal
• Fat: 7 g
• Saturated Fat: 4 g
• Carbohydrates: 30 g
• Potassium: 279 mg
• Cholesterol: 16 mg
• Sodium: 388 mg

❓Frequently Asked Questions