Gluten-Free Banana Buckwheat Muffins
These banana nut muffins are soft, moist, and very easy to make. They’re made with buckwheat flour and full of banana flavor. It’s a basic recipe with alternative flours, and you can customize it with different add-ins. Perfect as a breakfast muffin, snack, or tea-time.
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About these GF easy banana muffins
These GF banana nut muffins are fantastic! They go great for breakfast or as a snack. They are super easy to make, and they freeze very well! If you love GF banana recipes, you can’t miss this Banana Bread.
They are made with buckwheat flour and are full of banana flavor and walnuts. The muffins pair perfectly with different toppings and add-ins like chocolate chips, cream cheese frosting, and so on. If you are looking for a GF baking recipe with alternative flours, this is a perfect one!
Ingredients
The main ingredients of this recipe are:
- Flour: Buckwheat flour is the main flour used in the muffins. It gives the muffins texture and an intense flavor.
- Bananas: very ripe bananas, the riper the sweeter.
- Eggs: Room-temperature eggs are better.
- Oil: sunflower oil, but coconut oil should work well.
- Milk: whole milk for the best flavor and consistency.
- Optional add-ins: chocolate chips.
How to make GF Easy Banana Muffins with buckwheat flour
Preheat the oven to 350°F (180°C). Line 10 muffin cups with liners or lightly grease them.
Whisk buckwheat flour, rice flour, corn starch, baking powder, and salt in a large bowl. If desired, add cinnamon. Set aside.
In another bowl, beat the eggs with the sugar, vanilla extract, and oil. Add the mashed bananas and mix well.
Pour the mixture into the dry ingredients along with the milk and mix until well incorporated. Finally, add the chopped walnuts.
Place the mixture into the prepared pans. Fill the muffin cups ¾ full, dividing the mixture as evenly as possible.
Bake for 25/30 minutes or until a tester comes out dry. Let cool before removing.
Variations
- Flour: replace buckwheat flour with brown rice flour.
- Dried fruits: use a different one and change the flavor. Feel free to use walnuts, almonds, or pecans.
- Chocolate: add chocolate chips to the batter.
- Serving options: top the muffins with cream cheese frosting, dulce de leche, or chocolate ganache.
Storing
Store the muffins covered at room temperature for up to 3 days, or you can store them in the refrigerator for up to 5 days.
You can freeze them in an airtight container or freezer bag for up to 3 months. To reheat frozen muffins, microwave for about 20 seconds or bake for 5-10 minutes in a medium oven (350°F).
For more GF breakfast muffins
- Banana bread
- Vegan banana bread
- Chocolate banana muffins
- Chocolate peanut butter muffins
- Berry lemon muffins
Banana Muffins with Buckwheat Flour (Gluten-free)
Ingredients
- 3/4 cup buckwheat flour
- 1 ¼ cup white rice flour or gluten-free all-purpose flour
- 2 teaspoons baking powder
- Pinch of salt
- 2 eggs room temperature
- ¾ cup brown sugar
- 1 teaspoon vanilla extract
- ½ cup natural oil
- ⅔ cup mashed bananas (about 2 medium bananas)
- ½ cup milk
- 1 cup walnuts, chopped and toasted
Instructions
- Preheat the oven to 350°F (180°C). Line 10 muffin cups with liners or lightly grease them.
- Whisk buckwheat flour, white rice flour, cornstarch, baking powder, and salt in a large bowl. Set aside.
- In another bowl beat the eggs with the sugar, vanilla extract, and oil. Add the mashed bananas and mix well.
- Pour the mixture into the dry ingredients along with the milk and mix until well incorporated. Finally, add the chopped walnuts
- Place the mixture into the prepared pans. Fill the muffin cups ¾ full, dividing the mixture as evenly as possible.
- Bake for 25/30 minutes or until a tester comes out dry.
- Let cool before removing.