Buckwheat Banana Bread Muffins (Naturally Sweet + Gluten & Dairy Free)

Mmmm… who doesn’t love warm banana bread? I sure do! These buckwheat banana bread muffins are one of our weekly favorites — naturally sweet, simple to make, and totally irresistible. My kids beg for more, and really, I don’t blame them.

Made with wholesome ingredients and naturally gluten‑free buckwheat flour, these muffins make a perfect breakfast, snack, or lunchbox treat. Bonus: they’re sweetened with ripe bananas (no refined sugar needed!).

I adapted this recipe from one of my favorite health bloggers, Joyous Health. She’s a holistic nutritionist based out of Toronto and I just love her clean and delicious recipes.

Why You’ll Love These Buckwheat Banana Bread Muffins

Naturally sweetened by bananas — perfect for using up ripe fruit.
Gluten & dairy free — adaptable for many diets.
Comfortable for busy mornings or slow weekend baking.
Great texture with that delicious banana flavor we all crave.

Ingredients

Buckwheat flour – boosts fiber and adds a nutty flavor.
Ripe bananas – the sweeter, the better!
Eggs + vanilla for richness.
Coconut oil – keeps them moist without dairy.
Optional chocolate chips or nuts for extra goodness.

How to Make Them

Preheat your oven to 350°F.
Mix dry ingredients (buckwheat flour, baking soda, spices).
Whisk wet ingredients in a separate bowl (mashed bananas, eggs, oil, vanilla).
Combine wet and dry gently until just mixed.
Spoon into a greased mini‑muffin tin and bake ~15 minutes, or until a toothpick comes out clean.

Tip: If you want a banana bread loaf, simply pour the batter into a parchment‑lined loaf pan and bake 45–50 minutes (or until center is set)

My Favorite Ways to Enjoy Them

Warm with a smear of nut butter.
Grab‑and‑go breakfast on crazy mornings.
Pair with coffee or tea for afternoon snacks.

Let me know how yours turn out — tag me on Instagram with your baking pics! #thesimplelove 💛

Buckwheat Banana Muffins

Total Time: 25 mins
Yield: 24 mini muffins 1x

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Ingredients

Scale

Dry ingredients

1 cup buckwheat flour
1 tsp cardamom
1 tsp cinnamon
1 tsp baking soda
½ tsp baking powder
¼ tsp salt

Wet ingredients

2 eggs, whisked
1 tsp vanilla extract
2 ½ tbsp coconut oil, melted
3 ripe bananas, mashed
3 tbsp water
½ cup chocolate chips (enjoy life brand)
¼ cup chopped nuts (optional)

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Instructions

Preheat oven to 350F
In a large bowl combine dry ingredients
In a separate bowl combine wet ingredients
Add the wet ingredients to dry and combine
Grease your mini muffin tin and pour in mixture
Bake for 15 minutes or until toothpick comes out clean

Prep Time: 10 mins
Cook Time: 15 mins

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Buckwheat Banana Bread Muffins