This year, I have been discovering uses for buckwheat flour. Aside from it being gluten free, it has a unique nuttiness that comes through nicely, especially paired with fruits. I am also intrigued by its unique properties; the flour flexes like it has gluten and it even gels like you used psyllium husk. What I mean, it displays terrific water binding property. These muffins were a creation of necessity as well as curiosity. The usual bananas ripening faster than consumption triggered it. I also wanted to see how a baked good would taste with no added sugar and using only the natural sugars from the fruits in it.