Recipe: Buckwheat, Banana and Almond Nut Muffins + Pinterest Breakfast Club

baked, recipes

Recipe: Buckwheat, Banana and Almond Nut Muffins + Pinterest Breakfast Club

baked, recipes

Buckwheat banana almond nut muffins

James has been gluten free now for 6 days and so far it’s been very interesting for him! He’s managed pretty well, but it’s lunches on the go where he has struggled. Everything that comes in a packet seems to have gluten in, and considering his usual lunchtime choice would be a hot baguette from Greggs, you can see why it might be a challenge! And yes, I have suggested he takes a packed lunch in with him, but he likes to get out for a walk on his break and enjoys getting his lunch while he’s out.

James has experienced a range of issues for a while now, and although I suggested gluten could be the culprit ages ago, isn’t it just typical of men wanting to figure it out for themselves? He’s had a blood test which came back negative, but we know that’s often not a useful measure, so we are going to continue for a few weeks and assess if he’s feeling better. To be honest I think the switch from processed to real food will make a huge difference, as well as him being more experimental with his diet.

As a nice little gluten free treat, I created these muffins for him. Now I am so proud of this little recipe because I basically winged it completely. Usually I’d base a baked recipe on an existing one, crediting the source of my inspo of course. However with these I just thought sod it I’m going to chuck some stuff in a bowl and see what comes out. I was very pleased with the result!

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I wanted to use gluten free buckwheat flour, one of my favourite ingredients from Grains as Mains. I also had some super ripe bananas to use, and a natural add in for me was James favourite nuts, almonds.

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What I ended up with was a sweet and nutty gluten free treat, free from refined sugar, that would be perfect for breakfast or a mid morning snack with coffee. 

Now you guys know I’m a little obsessed with Pinterest, and I was invited to create a board full of healthy coffee and baked treats that would be ideal for breakfast or brunch as part of their Breakfast Club campaign. You can check out my board here:

Follow Laura Agar Wilson’s board Breakfast Love: healthier coffee and pastries on Pinterest.

So much deliciousness! Lot’s of unusual healthier coffee variations too.

But back to these muffins! 

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Buckwheat, Banana and Almond Nut Muffins
Yields 9
  1. 1 cup of buckwheat flour
  2. 1/4 cup of ground almonds
  3. 1 tsp of baking powder
  4. 2 ripe bananas
  5. 2 eggs
  6. 1/4 cup + 2 tbsp honey
  7. 2 tbsp of coconut oil
  8. 1/3 cup almonds - or nut of choice
  1. 1. Pre heat oven to 180c (fan 160) and prepare muffin pan or cases
  2. 2. Combine the dry ingredients in a bowl
  3. 3. Mash the bananas and whisk together with the eggs and honey. Melt the coconut oil and whisk in as well.
  4. 4. Mix the wet into the dry until combined.
  5. 5. Fill muffin cases 3/4 full. Roughly chop the almonds and sprinkle on top.
  6. 6. Bake for 10 - 15 minutes until risen and golden and when a toothpick comes out clean
Wholeheartedly Laura
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A nice simple recipe that tastes fab!

Do you like baked treats for breakfast or brunch? Do you eat gluten or have you experimented with gluten free?

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  1. Dannii @ Hungry Healthy Happy

    I should eat gluten free, as I am gluten intolerant, but I find it really hard. Especially at the moment, with having the develop gluten recipes for the book. But I have cut down on it and it’s made a big difference.

    • Laura Agar Wilson

      I bet that’s hard, I know I was a bit ‘grained out’ after recipe testing for my book!

  2. LilyLipstick

    These look so good! I’m not gluten free but do try to limit how much gluten I eat because too much definitely makes me feel a bit “bleugh”. x

  3. Anna @AnnaTheApple

    Did James enjoy them?? They look delicious! What a lovely wife you are :-)

    • Laura Agar Wilson

      I should have mentioned that shouldn’t I? He did like them, he actually loved them thankfully considering how fussy he is!

  4. Kezia @ Super Naturally Healthy

    Yay for buckwheat flour – used to use it all the time in cakes and pancakes – great flavour and I LOVE it when a recipe comes together like that – so satisfying! Fabulous:)

    • Laura Agar Wilson

      Thanks Kezia, I need to try it in more cakes and things I think :-)

  5. Lauren

    These look really good – I love using buckwheat flour – such a different taste to other flours!
    I have been gluten free for a good while now and it makes me feel so much better!

    • Laura Agar Wilson

      I think it’s going to really benefit him and us all just not having it around, can’t wait to see how he feels after another couple of weeks :-)

  6. Elly

    Ooh, these look really good! I’ve tried cooking with buckwheat groats before, but I still have to try using buckwheat flour… and this might be my way in! I’d love some of these for breakfast tomorrow haha!

  7. Maria @ runningcupcake

    These look and sound lovely :)
    I know via my friend with coeliacs just how hard it is- she was given a lot of useful info by the charity, but even things like pre-grated cheese (that a lot of food outlets use) are often dusted in flour to stop the strands sticking, so she had to ask so many questions even if she was having a jacket potato with beans or cheese or something. And oats can be contaminated in the field so you have to buy specific gluten free ones which are grown away from other crops- stuff you would not even think about normally.

    • Laura Agar Wilson

      It’s crazy where that stuff gets! We’ve been getting gluten free oats but they are SO expensive, must be 5 times the price of regular at least!

  8. Noemi, the health hunter

    I really like buckwheat now, although I hated it at first. I tried it as a sidedish, cooked with some spices and that’s all. As a substitute for smashed potato. I did not like it at all. Later I tried it and had to realize I love it in _any other_ form :D I like it for breakfast with banana (rinsed for a night than put it into the blender), using the flour in any muffin or even bread. I’m so happy that thanks to bloggeres I tried other recipes not just the cooked one :)
    This recipe seems to be easy and tasty, too :)

    • Laura Agar Wilson

      Haha, it’s funny how things can taste so different! I like it for breakfast as well although I still need to try it all blended up!

  9. Louise @louliveswell

    Ooh I was just looking for something to bake this weekend – think I’ll give these a go! They contain all my fave ingredients! Lx

  10. Susanne

    These muffins look perfect. Thanks for sharing the recipe. I am sure, they would be a perfect mid-morning snack. I am always looking for portable snacks.

    • Laura Agar Wilson

      Thanks Susanne, they would definitely be good for that and would keep you nice and full till lunch!

  11. Sophie

    I made your lovely buckwheat muffins & loved them so much, dear laura! I am a big buckwheat fan too!

  12. Nikki @ The Road to Less Cake

    I went dairy and wheat-free last summer on the recommendation of a nutritional therapist. It has definitely been a change and took a while to adjust. Although I didn’t think I ate much wheat, it is in so many more things than I realised. I think my eczema is better for it and I feel less bloated eating wheat/gluten-free products.

    I love buckwheat flour and used it even before I was wheat-free. I love the flavour combo you’ve used in these muffins.

  13. Rachel Field

    Any suggestions for making these nut free? I could use dried fruit but it’s the ground almonds I’m struggling with…what else can I use?

    • Laura Agar Wilson

      I would try just leaving it out and maybe adding just 1-2 tbsp of extra buckwheat flour, that should work! x


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