Last Updated on January 17, 2024 by Sabrina Currie
Quick and easy, these delicious muffins use just one mixing bowl and are done start to finish in 30 minutes! Easy banana buckwheat muffins (nut free recipe) make a great breakfast or a sweet treat topped with classic cream cheese icing.
This banana muffin recipe is sooo yummy and delicious with tangy cream cheese icing but still nutritious with bananas and buckwheat flour. Buckwheat flour is naturally gluten-free and give these muffins an extra tender crumb! This recipe uses half all purpose flour and half buckwheat flour that I think gives the perfect flavor to these wholesome muffins.
Are you a muffin lover? For more fruity muffin recipes, try my strawberry rhubarb oatmeal muffins, oatmeal blueberry muffins (love my whole grain muffins!) or banana rhubarb muffins. Muffins are so handy. They make such a great breakfast, school lunch snack and afternoon nibble with coffee.
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Recipe Ingredients
These tasty, moist and sweet muffins come together quickly with simple wholesome ingredients. Sour cream adds moisture and tangy flavor that compliments the bananas and buckwheat flour adds rich flavor and classic cream cheese icing is the perfect finish. Baking Tip: Bring all ingredients out of fridge and let them come to room temperature ahead of time for easier mixing.
- Bananas - Ripe bananas are best and these muffins are such a great way to use up overripe bananas that no one in the house will eat. Bananas can be even more brown than the ones in the picture above. Also, if your bananas are getting too ripe but you don't have time to bake, peel them, break into chunks and pop into freezer containers or bags and freeze. Bring them out and they are perfect for baking anytime.
- Buckwheat flour - This is a delicious and nutritious flour to bake with. I prefer it to whole wheat flour for it's almost nutty flavor. Buckwheat flour has dietary fiber, protein, vitamins and mineral and isn't a true grain but a pseudo cereal like quinoa. While these muffins aren't gf as written, buckwheat flour is gluten free and gives an extra tender crumb to baked goods. I also love it in this buckwheat sourdough bread recipe.
- Sour Cream - Another of my favorite baking ingredients, sour cream adds moisture and a subtle tang to recipes. For best results, use full fat sour cream (14% M.F.). You can use light sour cream but I don't recommend using fat free sour cream because it can have thickening additives not helpful in this recipe.
Substitutions + Variations
- Yogurt - Plain, regular or Greek yogurt can be substituted in easily for the sour cream, but again, don't use the fat-free variety.
- Lemon Juice - No lemon? Apple cider vinegar makes an easy substitute for this muffin recipe.
- Add-Ins - Want to add little bursts of extra flavor to these? 1 cup chocolate chips, fresh blueberries, or chopped fresh rhubarb can be added in with the dry and ingredients and baked as directed. If using frozen fruit, baking time may increase by a few minutes so watch carefully and check with toothpick for doneness.
How To Video
Watch this video the first time you make these to see just how quick and easy these nut free banana buckwheat muffins are to make!
Step By Step Instructions
This is an ultra easy recipe for banana buckwheat flour muffins. Wet ingredients get mixed together in a large bowl (or measuring cup) and the flour mixture gets added right on top and mixed in the same big bowl! After mixing up the one bowl of ingredients, bake them up in just 20 minutes. A great recipe for a busy parent!
Step 1. Preheat oven to 350º
Add oil, size large eggs and brown sugar to a large bowl (or a large glass measuring cup/bowl like I use.)
Step 2. Add vanilla, lemon juice, and sour cream and whisk well.
Step 3. Add bananas and blend until bananas are mashed. (An electric mixer or potato masher are great for this.)
***You can mash the bananas beforehand in a separate bowl and then add the mashed banana into the wet ingredients. This works best if you're using a whisk instead of an electric mixer.
Step 4. Add buckwheat, regular flour, baking powder, and salt, on top of the wet ingredients and mix together before blending into the batter below until fully incorporated.
Step 5. Divide muffin batter evenly between 12 muffin cups lined with parchment or paper liners.
Hint: Using an ice cream scoop helps get evenly sized muffins.
Step 6. Bake in preheated oven for about 18 minutes, until a toothpick inserted into the center comes out clean. Remove from the muffin pan from the oven and let cool 5-10 minutes before removing to a wire rack.
Step 7. While muffins cool, combine butter, cream cheese, milk, sugar and vanilla in a medium sized bowl.
Step 8. Beat icing ingredients until smooth.
Step 9 - Frosting! Spread the tasty cream cheese icing over the fully cooled muffins or fill a piping bag with a star tip to do the swirl frosting shown here. Take a bite and enjoy 🙂
Expert Tips
For the best muffin papers, I love to use parchment paper muffin cups. They release the muffin easily without pulling or crumbling.
Bananas not ripe enough? Soften them in the oven, microwave or freezer. Simply poke a couple of holes to let steam escape and bake at 350'F in the oven for half an hour or microwave for 1- 2 minutes, checking every 30-40 seconds. Alternately, if you plan a day ahead, pop them in the freezer overnight. Thaw and peel for easy mashed bananas!
Banana buckwheat muffins freeze well for up to 3 months if kept in an airtight container in the freezer but keep icing separate and ice after thawing if possible. The icing can be frozen separately if you like.
Pin It For Next Time
If you like this recipe, save it to Pinterest or Facebook to share with friends and save for next time!
More Muffin Recipes
I love muffins with whole grains, fruits and veggies. Check out some more of my fave muffin combinations!
- Strawberry Rhubarb Oatmeal Muffins
- Quick Easy Blueberry Oatmeal Muffins
- Easy And Healthy Banana Rhubarb Muffins
- Zucchini Muffins
If you have any questions or comments, you can find me on Instagram, Pinterest and Facebook. I try to answer any recipe related questions quickly as I know you might be in the middle of making it.
Also check out my FREE PRINTABLE meal planner to make menu planning and grocery shopping a breeze and my shopping guide. And if you like this recipe, I would love it if you give it a star rating in the recipe card.
Cheers and happy cooking, Friends! Sabrina
📖 Recipe
Easy Banana Buckwheat Muffins (Nut Free Recipe)
Ingredients
Muffins
- ¼ cup Vegetable oil
- 2 Eggs
- 1 teaspoon Vanilla extract
- ½ cup Brown sugar
- 1 Tablespoon Lemon juice
- ⅓ cup Sour cream
- 2 Bananas
- 1 cup Buckwheat flour
- 1 cup All purpose flour
- 1 teaspoon Baking powder
- ¼ teaspoon Salt
Icing
- 4 oz. Cream cheese softened
- 3 Tablespoons Butter softened
- 1 teaspoon Vanilla extract
- 2 tablespoons Milk
- 2 cups Powdered sugar
Instructions
- Preheat oven to 350º
- Blend oil, eggs, vanilla, brown sugar, lemon juice, and sour cream together in a large bowl. Add bananas and blend until bananas are mashed.
- Add buckwheat, flour, baking powder, and salt, to the top of the bowl, and mix together a bit before blending into the batter until fully incorporated
- Divide batter evenly between 12 paper-lined muffin cups.
- Bake in preheated oven for about 18 minutes, until a toothpick inserted into the center comes out clean. Remove from oven and let cool 10 minutes before removing to finish cooling on a wire cooling rack.
- While muffins cool, combine icing ingredients and beat with an electric mixer until smooth.
- Top muffins with icing, and serve.
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