banana buckwheat blueberry muffins

Banana Buckwheat Blueberry Muffins

(gluten free, grain free, dairy free, vegetarian, soy free, nut free option, vegan option)

These Banana Buckwheat Blueberry Muffins are essentially a cross between banana bread and blueberry muffins, and are super delicious! They use buckwheat flour, which is a gluten free flour (despite “wheat” being in the name!), and are quick and easy to make. Perfect as a breakfast or snack!

Ingredients for these Banana Buckwheat Blueberry Muffins:

  • ripe banana
  • large egg
  • maple syrup
  • oil (canola, olive, avocado)
  • vanilla
  • buckwheat flour (or whole wheat flour)
  • baking soda
  • cinnamon
  • salt
  • blueberries (fresh or frozen)
  • walnuts
banana buckwheat blueberry muffins

What is buckwheat?

Despite the name, buckwheat is not a wheat, and is actually a nutrient dense seed! It is a great option for individuals who are gluten or grain free. However, you can definitely use whole wheat all-purpose flour here if you enjoy gluten and grains!

Fresh or frozen blueberries?

The inner juices of fresh blueberries may bleed into the muffin as it cooks. This is why frozen blueberries are often used in muffin recipes; when the blueberries go into the oven quite cold, the inner juices don’t bleed into the muffin as much. However, frozen blueberries have more water.

Short answer: You can use either. It doesn’t make a huge difference, so use what you have on hand!

banana buckwheat blueberry muffins

How do I make these Banana Buckwheat Blueberry Muffins vegan?

Replace the egg with 3 tbsp aquafaba (the liquid from a chickpea can) or one flax egg (1 tbsp ground flaxseed + 2.5 tbsp water, let sit for 10 mins). 

How do I make these Banana Buckwheat Blueberry Muffins nut free?

Just remove the walnuts! If you want, you can replace them with sunflower seeds or pumpkin seeds.

banana buckwheat blueberry muffins

More gluten free baking recipes:

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banana buckwheat blueberry muffins

Banana Buckwheat Blueberry Muffins

  • Author: Megan Lange
  • Total Time: 28 mins
  • Yield: 910 muffins 1x
  • Diet: Gluten Free


These muffins are essentially a cross between a banana bread and a blueberry muffin, making them the perfect snack! They are also naturally sweetened with banana and maple syrup, and made with grain free buckwheat flour.


  • 1 cup mashed banana (~220 g)
  • 1 egg
  • 1/2 cup maple syrup
  • 1/2 cup oil (olive, canola, avocado, etc.)
  • 1 tsp vanilla
  • 1 1/2 cup buckwheat flour* (or whole wheat flour)
  • 1 1/2 tsp baking soda
  • 3/4 tsp cinnamon
  • 1/4 tsp salt
  • 1 1/2 cup blueberries, fresh or frozen**
  • 1/2 cup walnuts (or any nut/seed), chopped


  1. Preheat oven to 375F. Grease a muffin tin with oil or butter.
  2. In a large bowl, mash the bananas and whisk in the egg, maple syrup, oil, and vanilla.
  3. Gently stir in the flour, baking soda, cinnamon, and salt. Then fold in the blueberries and chopped walnuts.
  4. Place the dough into the prepared muffin tin using an ice cream scoop or spoon, forming ~9-10 muffins.
  5. Bake for 18 minutes, or until cake tester/toothpick comes out clean.
  6. Store in an airtight container at room temperature for up to 4 days. Alternatively, freeze them in an airtight container for up to 6 months. 


*Substitute any flour for the buckwheat flour (all-purpose, whole wheat).

**Frozen blueberries tend to not bleed into the muffin as much, but fresh work well also.

Make it Vegan: Replace the egg with 3 tbsp aquafaba (the liquid from a chickpea can) or one flax egg (1 tbsp ground flaxseed + 2.5 tbsp water, let sit for 10 mins). 

Make it Nut Free: Remove the walnuts and/or replace with pumpkin seeds or sunflower seeds.

  • Prep Time: 10 mins
  • Cook Time: 18
  • Category: Muffins
  • Method: Bake

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