Buckwheat Banana Nut Muffins

Gluten-free banana muffins with the option to make them nut-free!
Prep Time 15 minutes
Cook Time 20 minutes
Servings 6


  • 1 cup buckwheat flour
  • 1 tbsp ground flaxseed can replace with chia seeds
  • 3 tbsp water
  • 1.5 tsp ground cinnamon
  • 1/4 tsp salt
  • 1.5 tbsp coconut oil, melted
  • 3 ripe bananas
  • 1/4 cup water or non-dairy milk
  • 1 tsp baking soda
  • 1 tbsp apple cider vinegar
  • 3/4 cup chopped walnuts


  • Preheat oven to 350F and line a standard muffin tin with cups.
  • In a mixing bowl, combine the ground flaxseeds with 3 tablespoons of water and mix well. Allow to set for 5-10 minutes, until it gels together.
  • Add in the buckwheat flour, cinnamon, salt, coconut oil, mashed bananas, and water. Stir until a uniform batter is formed.
  • Add in the baking soda and vinegar. Mix quickly to distribute throughout the batter.
  • Gently fold in the walnuts or other add-ins, then use a 1/4 cup to scoop the water into the paper muffin liners, filling them about 3/4 of the way full.
  • Bake at 350F for about 20 minutes, until the centers are firm and the tops are starting to crack.
  • Allow to cool for 5 minutes in the pan, then transfer the muffins to a wire rack to cool completely.
  • These muffins can be stored at room temp for a couple of days, but for best shelf life, store them in a sealed container in the fridge.