Banana-Apple Buckwheat Muffins (Gluten Free)
Recipe: #25680
February 19, 2017
Categories: Eggs, Apple, Banana, Brunch, Oven Bake, Fat Free, Gluten-Free, Kosher Low Fat, Low Sodium, Non-Dairy, Vegetarian, Muffins, more
"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."
Ingredients
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 by Step Method
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
No special items needed.