February 19, 2017
Eggs, Fruit, Apple,
Banana, Add it in the lunch box, Easy/Beginner Cooking, Make-Ahead, Brunch, Fall/Autumn, Oven Bake, Fat Free, Gluten-Free, Kosher, Low Fat, Low Sodium, Non-Dairy, Vegetarian, Make it from scratch, Muffins more
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"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."
Heat oven to 350F.
Line a 12-cup muffin pan with paper liners.
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.
Pour batter to the tops of lined cups.
Bake until deep golden brown and a toothpick comes out clean, about 30 minutes.
Let cool on a wire rack.
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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.
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!