Banana Buckwheat Muffins

Banana Buckwheat Muffins

May is Celiac Awareness Month so we're sharing one of our recipes using gluten free flour that everyone can enjoy. The mild nutty flavour from the gluten free flours is a great combination with banana. These muffins are a popular choice for breakfast or snack. Buckwheat is one of the healthiest foods due to the presence of rutin, a flavonoid with antioxidant properties.
Cook Time20 mins
Author: Sharon McCormick


  • ¼ cup Brown Rice Flour
  • 2 eggs
  • 1 cup Amaranth Flour
  • ¼ cup vegetable oil
  • 1 cup Buckwheat Flakes
  • ¼ cup milk
  • ½ cup sugar
  • 1 cup mashed ripe bananas approx. 4 bananas
  • 2 tsp baking powder
  • 1 tsp baking soda


  • Preheat oven to 400 degrees Fahrenheit.
  • In mixing bowl, add all dry ingredients and stir.
  • In a separate bowl, mix all wet ingredients including bananas and stir until combined.
  • Make well in dry ingredients and add contents of the bowl with wet ingredients. Fold in and stir until just mixed.
  • Place paper cups in muffin tin and fill with mixture until ¾ full.
  • Bake for 20 – 25 minutes. Take out of oven and let cool on rack.


Special thanks to Cuisine Soleil for supplying us with their gluten-free, organic Canadian products to try new recipes. Check them out at