Jul 09 2026
Restaurants›The Full Bowl›Buckwheat Banana Muffin Recipe

Buckwheat Banana Muffin Recipe

Inspired by The Full Bowl
Time45m
Serves12

Make Buckwheat Banana Muffin Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Dry Ingredients

Wet Ingredients

Optional Add-ins

Method

Preparation

  1. 1

    Preheat the Oven

    Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.

  2. 2

    Mix Dry Ingredients

    In a large mixing bowl, combine the buckwheat flour, baking powder, baking soda, salt, ground cinnamon, and sugar. Whisk together until well combined.

  3. 3

    Mix Wet Ingredients

    In another bowl, mash the ripe bananas until smooth. Add the egg, milk, vegetable oil, and vanilla extract. Mix until well combined.

Combining Ingredients

  1. 4

    Combine Mixtures

    Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. Be careful not to overmix.

  2. 5

    Add Optional Ingredients

    If desired, fold in the chopped walnuts or pecans and/or chocolate chips into the batter.

Baking

  1. 6

    Fill Muffin Cups

    Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.

  2. 7

    Bake

    Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

  3. 8

    Cool and Serve

    Once baked, remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

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