Banana Buckwheat Muffins {Gluten-Free, Dairy-Free}

By Sara McGlothlin

When baking, I have a thing for flour blends. Not the pre-packaged kind you buy, but rather mixing what flours I have on hand to yield various consistencies in muffins, cakes, breads, brownies, and bars. They say baking is a science, and maybe there is something scientific behind my method, but after almost ten years of playing around with gluten-free and dairy-free baking, I find that mixing flours, as opposed to using just one, results in a better shape and texture. Using only almond flour can make the baked good too soft; using only buckwheat flour or oat flour can make the baked good too dense; but a mixture of the three is just right.

I knew I wanted to use both mashed banana and unsweetened applesauce in this recipe. I was making them for my 11-month old as a quick breakfast for him. Both those ingredients seemed very “baby,” although of course I taste tested and they are delicious, so really, they are for everyone. Fruit purees add moisture, while also allowing a decrease in a liquid sweetener. Natural sweetness from fruit is sometimes all you need. That being said, both the buckwheat and oat flours provide a bit more density and “hold” to these muffins, yet they are still moist.

Bake them over the weekend and have them on hand for a quick, nutrient-dense breakfast on the go. Or sit down and enjoy slowly with a bowl of yogurt or green smoothie. They are great for kids and freeze well!

Carrot Cake Banana Muffins

The flavors of carrot cake and banana bread come together in this delicious muffin recipe! Banana and grated zucchini offer both moisture and volume to these grain-free muffins. They are also sweet, but not overly so. Incorporate the chocolate or leave it out, they are delicious either way. Grain-free, oil-free, dairy-free.
Prep Time 20 minutes
Cook Time 24 minutes
Cooling time 1 hour
Total Time 1 hour 44 minutes
Course Breakfast, Snack
Servings 12 muffins


  • hand mixer or stand mixer
  • 2 bowls
  • Jumbo muffin tin
  • box grater


  • cups almond flour
  • cup coconut sugar
  • ¼ cup coconut flour
  • 2 tablespoons tapioca starch
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
  • 1 egg beaten
  • ½ cup dairy-free milk
  • 2 very ripe bananas mashed
  • 1 teaspoon vanilla extract
  • 1 ½ to 2 cups grated carrots from about 3-4 large


  • Preheat the oven to 350 degrees. Line a muffin tin with liners or coat with cooking spray.
  • In a large bowl or stand mixer, combine the almond flour, coconut sugar, coconut flour, tapioca starch, cinnamon, baking powder, baking soda, nutmeg, and sea salt. Stir to blend.
  • In a separate medium bowl, whisk together the egg, dairy-free milk, mashed banana, and vanilla extract until creamy.
  • Pour the wet ingredients into the bowl with the flour mixture and beat until a batter is formed. Fold in the grated carrots and beat again.
  • Transfer the batter to the muffin tin, filling each about 3/4 of the way to the top. Bake for 22 to 24 minutes, or until a toothpick inserted comes out clean. Allow the muffins to cool in the baking tin for 10 minutes before transferring them to a wire rack to cool completely, about 1 hour.


Storage: keep muffins in an airtight container in the refrigerator for up to 1 week. Muffins can be frozen for up to 1 year. 
Keyword Dairy-free, Gluten-free, Grain-free, Oil-free, Soy-free

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