Banana-Apple Buckwheat Muffins

Many gluten-free recipes call for a combination of flours, but these simplify the process by using just one type–protein-rich buckwheat flour. Honey adds sweetness; mashed banana and diced apple keep them moist. Store muffins in the freezer, wrapped tightly, up to three months.


Makes 12


1/2 cup buckwheat flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon coarse salt
4 large eggs
1 ripe banana, mashed
1/2 cup honey
1 1/2 cups finely chopped (peeled and cored) sweet apple, such as Honeycrisp (1 apple)
1/2 cup chopped walnuts

Preheat oven to 350•F. Line a standard muffin tin with paper liners.
Whisk together flour, baking powder, cinnamon, and salt. In another bowl, whisk together eggs, banana, and honey. Mix banana mixture into flour mixture, then fold in apple and walnuts (batter will be thin).
Divide batter among lined cups, filling to top. Bake until a toothpick inserted in center comes out clean, about 30 minutes. Transfer muffins to a wire rack to cool. Store in an airtight container at room temperature up to 2 days.

Nutrition information
Per Serving (1 muffin)
196 calories, 8 g fat (1 g saturated fat), 106 mg cholesterol, 30 g carbohydrates, 6 g protein, 2 g fiber