Eggless Buckwheat Banana Muffins Recipe | Muffins for fasting, vrat
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5 from 1 vote

Eggless buckwheat banana muffins recipe

US measuring cups are used (1 cup = 240 ml)
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8 Muffins
Calories 198kcal
Author Kanan


  • 1 cup Kuttu ka atta (Buckwheat flour)
  • 1 teaspoon Baking soda
  • ¼ teaspoon Ground cinnamon
  • ¼ cup Unsalted butter melted and cooled, ** or use OIl
  • ½ cup Light brown sugar
  • 1 cup banana mashed
  • ¼ cup Plain yogurt
  • 1/3 cup Walnuts or almonds or pecan, chopped, optional


  • Pre-heat the oven to 350 degrees F or 180 degrees C for at least 10 minutes.
  • Line a muffin tray with cupcake liners or lightly spray it with nonstick cooking spray or lightly grease it with butter or oil. Keep it aside.

Making eggless buckwheat banana muffins recipe:

  • Take buckwheat flour, baking soda and cinnamon powder in a bowl. Mix it well and keep it aside.
  • In another bowl, take melted butter or oil. Add light brown sugar.
  • Beat it well so it becomes creamy.
  • Add mashed banana and yogurt. Again beat it and mix well.
  • Add dry flour mixture. Mix it and halfway through switch to spatula to avoid the over mixing.
  • If using nuts add them at this time and fold them in.
  • Divide the batter into prepared muffin tray.
  • Bake in preheated oven for 22-25 minutes. Check by inserting a toothpick in the center of the muffin, if it comes out clean then it is ready.
  • Remove it from the oven and let them cool in the pan for 5 minutes.
  • Then remove it to the cooling rack and let them cool.


Calories: 198kcal | Carbohydrates: 26.8g | Protein: 3.8g | Fat: 9.6g | Saturated Fat: 4.1g | Cholesterol: 16mg | Sodium: 208mg | Potassium: 240mg | Fiber: 2.6g | Sugar: 13g
*Nutrition information is a rough estimate for 1 serving
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