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!

Jumbo Chocolate Chip Zucchini Banana Muffins {Grain-Free, Oil-Free}

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 28 minutes
Cooling time 1 hour
Total Time 1 hour 48 minutes
Course Breakfast, Snack
Servings 6 muffins


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


  • 2 cups almond flour
  • 1/4 cup coconut sugar
  • 1/4 cup tapioca starch
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 2 eggs, beaten
  • 1/4 cup dairy-free milk of choice
  • 1/4 cup coconut nectar or maple syrup
  • 1/2 cup mashed ripe banana equals about 1 large
  • 1 teaspoon vanilla extract
  • 1 cup grated zucchini water squeezed out; from about 1 medium
  • 1/2 cup chocolate chips or chopped dark chocolate


  • Preheat the oven to 350 degrees. Line a jumbo muffin tin with liners or coat with cooking spray (see note if using a regular muffin tin).
  • In a large bowl or stand mixer, combine the almond flour, coconut sugar, tapioca starch, baking powder, baking soda, and sea salt. Stir to blend.
  • In a separate medium bowl, whisk together the egg, coconut nectar or maple syrup, 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 zucchini and chocolate chips and stir until blended.
  • Transfer the batter to the muffin tin, filling each about 3/4 of the way to the top. Bake for 25 to 28 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. 
You can use a regular muffin tin for smaller muffins, but this will affect bake time. Bake for 20 to 24 minutes until a toothpick inserted comes out clean. 
Keyword Dairy-free, Gluten-free, Grain-free, Oil-free, Soy-free

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