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Banana Buckwheat Muffins or Bread

Packed with nutrition, these muffins are the perfect breakfast for on-the-go. Make a large batch at once and freeze them for a quick, easy, healthy grab out the door! This recipe can also easily be poured into a bread pan for a sliced option.
Course Breakfast, Snack
Keyword Buckwheat, Muffins


  • 2 cups unhulled organic buckwheat
  • 2 tbsp flaxseed as a binding agent
  • 1 tsp Himalayan salt
  • 1 cup rapidura or turbinado sugar
  • 1 tsp baking soda¬Ĺ cup walnuts or pecans optional
  • 2 cups water3 organic bananas
  • 2 tbsp lime or lemon juice
  • 1 cup walnuts optional
  • Optional fold-ins: cinnamon wild blueberries, raw sprouted sunflower seeds, hemp seeds, grated apple, and/or diced cranberries to bring in different flavors


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Blend the buckwheat and flaxseed in a high-speed blender. Dump into a mixing bowl.
  3. Blend salt, sugar, baking soda, optional walnuts/pecans in a high-speed blender. Dump into the mixing bowl.
  4. Add water, bananas, lime/lemon juice, and optional walnuts into a high-speed blender and pulse until gently mixed. Pour into mixing bowl.
  5. Stir all the ingredients together in the mixing bowl, and add any more optional fold-ins at this point. Pour into muffin tins or bread pan. I use organic parchment muffin liners for easy clean up.Bake 25 minutes, let cool, and enjoy! Or let cool and freeze for another day!