These Banana-Apple Buckwheat Muffins are a wholesome and delicious way to start your day. Made with nutrient-rich buckwheat flour, mashed bananas, and sweet apples, these muffins are perfect for a gluten-free breakfast or snack. The added walnuts give a delightful crunch, making them both satisfying and nutritious.
Banana-Apple Buckwheat Muffins
Course: Breakfast, SnacksCuisine: American6
muffins10
minutes20
minutes120
kcalIngredients
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 sweet apple (such as Honeycrisp), peeled and cored
1/4 cup chopped walnuts
Directions
- Preheat oven: Preheat your oven to 350°F (175°C) and grease or line a muffin tin.
- Mix dry ingredients: In a medium bowl, whisk together the buckwheat flour, baking powder, cinnamon, and salt.
- Prepare wet ingredients: In another bowl, beat the eggs, then mix in the mashed banana and honey until smooth.
- Combine: Gradually fold the dry ingredients into the wet mixture, then stir in the diced apples and chopped walnuts.
- Fill the muffin tin: Divide the batter evenly among the muffin cups, filling them about 3/4 full.
- Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the muffins to cool slightly before removing from the tin. Enjoy warm or at room temperature.
These Banana-Apple Buckwheat Muffins are a nutritious and delicious treat that’s perfect for a healthy breakfast or snack. Packed with fiber, protein, and healthy fats, they will keep you energized throughout the day.
