Banana-Apple Buckwheat Muffins
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Whole Living, January/February January/February 2013
- Yield Makes 4 muffins
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Ingredients
- 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
Directions
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Heat oven to 350 degrees. Place four baking cups in a muffin tin.
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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.
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Fill the batter to the tops of the lined cups and fill remaining cups halfway with water.
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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.
I loved this recipe. Mine were very moist. I used muffin top pan and made 6. I think it took about 15 minutes to bake. maybe a bit longer. I grated the apple and just had a few little chunks. I like the idea of maple syrup and pear also.
These are good. I liked the chunks of apple and walnuts. Mine ended up sticking to the paper cups, and I wonder if a knob of coconut oil might prevent that in future batches?
I first followed the recipe exactly. The taste was good, but I found the muffins rather dry. It could also be because I baked them for 30 min without checking up on them so maybe they baked a little too long.
My second attempt was tastier: I replaced the honey with maple syrup (and 1 tsp honey) and used an overripe pear instead of the apple. The muffins are now moist and soft, very yummy.
I doubled this recipe and froze most of them. My grandson had one for breakfast the other day and really enjoyed it, he is 5. I think I will be keeping these in my freezer for a quick breakfast or before a workout. Very good stuff...
Hi Livudrey - I believe what they mean is to fill the empty cups with a little water, since there are typically six cups in a muffin tin and the recipe only fills four. This is probably to avoid baking issues. I also found the instructions a little confusing.
I have been making all the recipes for my husband that is currently on this plan. He loves the result so far & have enjoyed the food. All the recipes are easy to follow so far except I am a little confuse by this step : STEP 3
Fill the batter to the tops of the lined cups and fill remaining cups halfway with water.
So if the batter is enough for 4 lined cups & if I filled all 4 cups to the top with batter then what does it means to "fill remaining cups halfway with water"? Please help :)
Hello all! It says in the magazine that one serving is 195 calories, but it doesn't actually say what a serving is. I assume it's one muffin (but secretly hope it's two). Anyone have any insight on this?
This was very good! I have been following the "Action Plan" so muffins were a welcome treat! I couldn't find buckwheat at my local market so I used oat flour that I had on hand from last week's pancakes. Worked like a charm! I had enough batter for 5 muffins, which was just fine with me! ;)
This was tastey. I have never worked with buckwheat before, but its just like flour. Very simple to make and yummy. For some reason I ended up with enough batter for 6 muffins following this recipe though.