Banana-Apple Buckwheat Muffins

As a said before, I was totally inspired by the latest (January/February 2013) issue of Whole Living. I had all of the items on hand to make these Banana-Apple Buckwheat muffins so I whipped them up for our Sunday Brunch. Let me tell  you they were delishious. Kind of like a muffin, kind of like banana bread. Here’s the recipe (I left out the walnuts but think they would be a good addition).

Banana-Apple Buckwheat Muffins

makes 4 muffinsDSC_0610

  • 1/4 cup Buckwheat flour
  • 1 tsp Baking Powder
  • 1/2 tsp Cinnamon
  • 1/8 tsp coarse salt
  • 2 Large Eggs
  • 1/2 a Banana, Mashed
  • 1/4 cup Honey
  • 1/2 an Apple, Finely diced
  • 1/4 cp Chopped Walnuts

Heat oven to 350 degrees. Place 4 baking cups in muffin tin.

In a bowl, whisk together first 4 ingredients. In another bowl, whisk together the next 3 ingredients. Mix the wet ingredients into the dry, then fold the diced Apple and chopped Walnuts. Fill the batter to the tops of the lined cups and fill the remaining cups halfway with water. Bake for 30 min, or until a tester comes out clean. Let cool on a wire rack.

I made a double batch and put 4 in the Freezer for another day or busy morning when there is no time to make breakfast.

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