Go Back

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

These muffins are made with a buckwheat, oat, and almond flour blend, providing a nutrient-dense base while remaining gluten-free. Moist and delicious. Great for both kids and adults for a quick breakfast option in the morning.
Prep Time 15 mins
Cook Time 22 mins
Cooling time 30 mins
Total Time 1 hr 7 mins
Course Breakfast, Snack
Servings 8 muffins


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


  • 1 cup almond flour
  • 1/4 cup buckwheat flour
  • 1/4 cup oat flour
  • 2 teaspoons cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 2 eggs, beaten
  • 1/2 cup mashed ripe banana equals about 1 large
  • 1/4 cup unsweetened applesauce
  • 1/4 cup coconut nectar or maple syrup
  • 1 teaspoon vanilla extract


  • 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, buckwheat flour, oat flour, cinnamon, baking powder, baking soda, and sea salt. Stir to blend.
  • In a separate medium bowl, whisk together the egg, mashed banana, applesauce, coconut nectar or maple syrup, and vanilla extract until creamy.
  • Pour the wet ingredients into the bowl with the flour mixture and beat until a batter is formed.
  • Transfer the batter to the muffin tin, filling each about 3/4 of the way to the top. Bake for 20 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, Oil-free, Soy-free