Easy Banana Buckwheat Muffins (Nut Free Recipe)

2 muffins, one on top of the other with frosting in a pointed top swirl and other unfrosted muffins beside.

5 from 1 vote

Easy Banana Buckwheat Muffins (Nut Free Recipe)

This recipe makes a tasty, sweet and tender nut free muffin with lots of protein, dietary fiber and kid-friendly flavor. Tangy cream cheese icing tops these delicious banana muffins making them a real treat.

Prep Time8

Cook Time20

Total Time28

Course: Baking, Muffin, Snack

Cuisine: American

Keyword: 30 minute muffins, healthy banana muffins, Nut-Free Muffins

Servings: muffins

Calories: 317kcal

Author: Sabrina Currie

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.

Notes

You can mash the bananas beforehand if you’d rather. This is a great idea if you’re using a whisk instead of an electric mixer.

Store leftovers in an airtight container at room temperature.

*Nutritional value includes the cream cheese icing.

Nutrition