Double Chocolate Buckwheat Banana Muffins

Jump to Recipe

These nutrient packed muffins that taste like dessert are the BEST way to start your morning! The whole grains in these banana buckwheat muffins will keep you feeling full all morning long.

grabbing a Double Chocolate Buckwheat Banana Muffin.

Why I Love This Recipe

This recipe is a favorite of mine because it's like two of my favorite things had a baby: buckwheat pancakes and banana bread. I love how buckwheat has such a hearty, homey taste and banana bread... well... who doesn't love that?!

We pretty much always have a batch of some sort of baked good on hand like these double chocolate buckwheat banana muffins, banana carrot muffins, blueberry protein muffins or whole wheat baked donuts (yep.. I frequently meal prep donuts on Sundays!)

Buckwheat is a whole gain which our bodies love. Whole grains provide our bodies with a slew of vitamins, minerals and nutrients while also helping prevent things like heart disease, cancer, and diabetes (that's just to name a few!) Buckwheat flour also has more fiber than regular flour, so this can help you to feel full for longer as well as keep your regular in the bathroom.. if you know what I'm saying!

Basically... these banana buckwheat muffins are the perfect morning solution! Delicious, chocolatey taste (honestly, they taste like a cupcake!) while giving your body loads of nutrition. The Registered Dietitian that I am obviously loves this!

Ingredients Needed

ingredients for double chocolate buckwheat banana muffins.

Melted butter. Be sure that your melted butter is cooled to room temperature otherwise it will cook your eggs and cause your Instant Pot banana bread to not turn out!

How To Make This Recipe

First, preheat your oven to 350 degrees and line a muffin tin with liners. I am OBSESSED with these silicone muffin liners! I use them over and over and since you get 45 for about $10 bucks I'll never have to buy them again (Yay saving money AND the environment!) Set your prepared pan aside.

In a medium sized bowl combine flour, sugar, cocoa powder, baking soda and salt. Whisk it up and set aside.

In a large bowl mash up your bananas really well. I like to use a potato masher for this.

how to make double chocolate buckwheat banana muffins.

Once the bananas are all mashed up add in your melted butter, eggs, and vanilla. Mix it up really well. I like to use old school rotary beaters here, but a spatula will totally work as well. We always did this when making my grandma's banana bread recipe growing up so I use them for EVERY banana recipe I make basically! It's just a fun tradition.

Now, add your dry ingredients (the flour mixture) to the wet ingredients and mix until just combined.

Mixing dry and wet Ingredients for double chocolate banana buckwheat muffins

Next, add your chocolate chips and fold them in until they're evenly distributed.

Scoop your muffin batter into your prepared muffin tin. It's important to make sure your muffins are all the same size. I like to use an ice cream scoop for this, it works super well!

Feel free to add a few more chocolate chips on top!

Bake your muffins for ~27 minutes or until a toothpick comes out clean.

Preparing double chocolate buckwheat banana muffins.

Allow them to cool, grab one and enjoy!

up close Double Chocolate Buckwheat Banana Muffins

Double Chocolate Buckwheat Banana Muffin on a plate

Recipe FAQs

Does buckwheat taste different?

Buckwheat does taste much more "earthy" than regular flours. I love this taste! It's kind of like how whole wheat tastes different than regular flour, expect buckwheat's "earthy-ness" is a step above the wheat.

Can you substitute buckwheat flour for whole wheat?

Buckwheat flour differs from wheat or even white flour in that it's gluten free. This will cause your muffins to have a different texture. I wouldn't recommend it. I also wouldn't recommend substituting flours like almond flour here. Almond flour is going to have a lot more fat and be more dense, causing your muffins likely to not turn out.

Can I sub something else for the bananas?

Yep! If you don't have bananas you can sub really any fruit puree. Applesauce or pumpkin puree will work well. You'll need about 1 cup of each. This may alter the water content of your muffins, altering the final product slightly. If your batter looks super runny just add a touch more flour here.

half eaten inside of a Double Chocolate Buckwheat Banana Muffin.

Expert Tips

Get creative and add nuts, shredded coconut, seeds, etc to these muffins!
If you won't eat the muffins in 5-7 days then I recommend freezing them. Just throw them in a freezer bag. They'll keep for about 3 months.
If your bananas aren't quite spotty you can follow these tips; 1-2 days until baking: pop them in a paper bag and store in a dark place. 20 minutes until baking: place in the oven at 300 (unpeeled) for 15-20 minutes. No time until baking: pop a peeled banana in the microwave for 30 seconds until softened. NOTE: Your muffins might not be as sweet if you quickly ripen your bananas using these tips. Throughout the ripening process bananas get sweeter.

Other Muffins & Bread Recipes You Might Like:

If you love this recipe be sure to leave a star rating on the recipe card and a comment below!

Want to learn more about intuitive eating and finding food freedom so that you too can feel comfortable enjoying ALL foods without guilt, stress or anxiety and in ways that feel good? Get started by taking this quiz which will give you a personalized workbook to stop dieting and get started!

XOXO

-Colleen