Quick Buckwheat banana muffins are moist, fluffy, and so tasty! This banana muffin recipe - made in 35 minutes using basic pantry staples.

35-minute Buckwheat Banana Muffins




Dry Ingredients – 3/4 cup buckwheat flour – 3/4 cup all purpose flour – 1 teaspoon baking soda – 1 teaspoon sea salt Wet Ingredients – 2/3 cup brown sugar packed – 4 bananas ripe, peeled & mashed about 1 1/2 cup – 1/4 cup olive oil – 2 tablespoons buttermilk – 1 teaspoon vanilla extract – 2 eggs

12 muffins

35 mins

Step 1

In a large mixing bowl, whisk together the two types of flour, brown sugar, baking soda, and salt.

Step 2

In a separate bowl, combine the mashed banana, oil, buttermilk, eggs, and vanilla. Give it a good whisk.

Step 3

Pour the wet ingredients into the dry ingredients and whisk to combine. If you’re using any mix-ins, now is the time to fold them in.

Step 4

Using an ice cream scoop, evenly divide the batter into 12 prepared muffin cups. You can sprinkle a few extra chocolate chips on top so that they show.

Step 5

Bake in a preheated 350-degree oven for 25-30 minutes or until a toothpick inserted into the center of one of the muffins comes out clean. Allow them to cool for a few minutes then dig in!

Step 6

Enjoy warm with a pat of butter, a slathering of nut butter, or your favorite jams. They’re even delicious on their own with a cup of coffee in the morning!