Banana-Apple Buckwheat Muffins (Gluten Free)

12
Servings
20m
Prep Time
30m
Cook Time
50m
Ready In


"Not only is buckwheat gluten-free — making it a good alternative for those with allergy restrictions — it’s also free of chemicals, full of easily digestible proteins, and a good substitute for fat in many processed foods. Buckwheat may help diabetes, thanks to its ability to slow glucose absorption."

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (71.7 g)
  • Calories 140.5
  • Total Fat - 5.2 g
  • Saturated Fat - 0.9 g
  • Cholesterol - 69.4 mg
  • Sodium - 136.4 mg
  • Total Carbohydrate - 21.9 g
  • Dietary Fiber - 1.6 g
  • Sugars - 15 g
  • Protein - 4 g
  • Calcium - 77.8 mg
  • Iron - 0.9 mg
  • Vitamin C - 2.1 mg
  • Thiamin - 0.1 mg

Step 1

Heat oven to 350F.

Step 2

Line a 12-cup muffin pan with paper liners.

Step 3

In a bowl whisk together flour, baking powder, cinnamon, and salt.

Step 4

In another bowl whisk together eggs, banana, and honey.

Step 5

Mix the wet ingredients into the dry, then fold in apple and walnuts.

Step 6

Pour batter to the tops of lined cups.

Step 7

Bake until deep golden brown and a toothpick comes out clean, about 30 minutes.

Step 8

Let cool on a wire rack.

Tips & Variations


No special items needed.

Tags : Muffins

Related

QueenBea

I made this into a loaf instead of muffins and it turned out perfectly delicious. I cooked it for 30 minutes on middle shelf and then brought it up to the top shelf to cook for another 10 minutes. This will be made again for sure.

review by:
(13 Dec 2017)

ellie

Very good -- we used sugar instead of honey and skipped the walnuts, but otherwise made as directed. These are good! We were able to make 20 muffins from the recipe. Thanks for sharing!

review by:
(10 Mar 2017)