These muffins are moist, delicious and perfect for those who can't tolerate gluten, dairy or eggs (pretty much everything in your typical muffin recipe). I adapted this recipe from and thought it was too good to not share! I hope you enjoy!

Buckwheat Banana Muffins

  • 4 overripe bananas
  • 1/2 cup maple syrup
  • 1/3 cup nut milk
  • 1/4 cup olive oil
  • 1/2 cup unsweetened applesauce
  • 2 tsp lemon juice
  • 1tsp baking powder
  • 3/4 tsp baking soda
  • 1 3/4 cup buckwheat flour
  • 1 tsp cinnamon
  • handful vegan chocolate chips or nuts (or both!)

Place all of the wet ingredients into a blender and blend until well mixed (approximately 20 seconds) then pour into a large mixing bowl and set aside.

In a separate bowl, combine the dry ingredients and stir well.

Slowly add the dry ingredients to the banana mixture and stir until all the flour is absorbed.

Sprinkle in your chocolate chips and nuts, if desired

Scoop batter into a greased muffin pan and bake at 350 for 40 minutes or until done.