Lunchbox friendly Banana Buckwheat Mini Muffins

If you are looking for a delicious treat to pop in your kids’ lunchboxes, then this is it. Buckwheat Banana Muffins. They are gluten free, nut free, dairy free and egg free! WIN.

Gluten Free, Nut Free, Dairy Free, Egg Free!

Gluten Free, Nut Free, Dairy Free, Egg Free!

These bad boys took about 5 minutes to whizz up in the blender, super easy to throw together and they only take 15 minutes to cook!


2.5 cups bananas (approx. 5 medium-sized bananas)

1/4 cup rice milk (or your milk of choice)

6 Tbsps coconut oil

6 Tbsps maple syrup

2 cups buckwheat flour

1 Tsp baking soda

1 Tsp baking powder

1/4 tsp salt

1 Tbsp ground cinnamon


Set oven to 180c.

Grease a mini muffin pan with coconut oil.

Blend the bananas, milk, coconut oil and maple syrup in a blender until smooth.

In a large bowl, mix the four, baking soda, baking powder, salt and cinnamon.

Add the wet ingredients to the dry ingredients and combine until your batter mixture has combined.

Scoop batter into each muffin tin until they are mostly full.

Bake for 13-15 minutes or until a toothpick comes out clean. Enjoy!