Saturday, March 2, 2013

Banana Apple Buckwheat Muffins

I found this gluten-free, honey-and-fruit-sweetened banana apple buckwheat muffin recipe in my parents' Whole Living magazine. I make it all the time. These make a great breakfast or snack!

They say one recipe makes 4 muffins, but I've found that one recipe makes more like 7 muffins.

I usually use gala apples and found that they work great. These muffins are moist and yummy and healthy!

  • 1/4 cup buckwheat flour
  • 1 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/8 tsp coarse salt
  • 2 large eggs
  • 1/2 mashed banana
  • 1/4 cup honey
  • 1/2 finely diced (peeled and cored) sweet apple (such as Honeycrisp)
  • 1/4 cup chopped walnuts

  1. Heat oven to 350 degrees. Place four baking cups in a muffin tin.
  2. In a bowl, whisk together flour, baking powder, cinnamon, and salt. In another bowl, whisk together eggs, banana, and honey. Mix the wet ingredients into the dry, then fold in apple and walnuts.
  3. Fill the batter to the tops of the lined cups and fill remaining cups halfway with water.
  4. Bake 30 minutes, or until a tester comes out clean. Let cool on a wire rack.
Cook's Note

Store muffins in an airtight container up to 2 days.

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