Banana Buckwheat Muffins


  • Serves: 4
  • Prep 20mins, Cook 30mins
  • 168 kcals / serving

Recipe Info

Sophie from Sophie's Health Kitchen makes some of the most wonderful creations and here she shares her recipe for Banana Buckwheat Muffins.


Step 1 -

Preheat the oven to 180 degrees Celsius and line a cupcake tin with silicon cupcake/muffins cases (I used two 2×6 muffins tins- like in the photo).

Step 2 -

In a bowl, combine the buckwheat flour and ground almonds.

Step 3 -

In a separate bowl, mash together 3 ripe bananas, and then mix in the muscovado sugar and maple syrup. Stir well and then add this to the dry mixture bowl, stirring with a wooden spoon.

Step 4 -

Then add the almond milk, half a cup at a time.

Step 5 -

Add the vanilla extract, bicarbonate soda and apple cider vinegar, and mix in until the mixture becomes smooth. Stir in your cinnamon and nutmeg.

Step 6 -

Spoon the mix evenly between your prepared cupcake cases.

Step 7 -

With the remaining banana, slice into small circles, and place them on top of your vegan muffins, before putting them in the oven (see picture).

Step 8 -

Bake in the oven for 20-25 minutes and allow to cool for 10 minutes before removing from their cases.

Step 9 -

Enjoy warm or cool!


  • 1 1/2 cup Almond milk (unsweetened)
  • 1 tbsp Apple cider vinegar
  • 1 tsp Bicarbonate of soda
  • 1 3/4 cup Buckwheat flour
  • 2 tsp Cinnamon
  • 1/4 cup Ground almonds
  • 1 tsp Nutmeg
  • 1/4 cup Pure maple syrup
  • 1/4 cup Unrefined brown Muscuvado sugar
  • 1 tsp Vanilla extract