Weekend breakfasts are wonderful! I love taking my time in the kitchen cooking up some bacon and fried eggs, an omelet or the occasional batch of pancakes, but I am always on the hunt for good weekday breakfast recipes. Because I have to be at work at the bright and early hour of 7 AM, I don’t have time or energy in the morning for a long leisurely breakfast, and even cooking something quick like eggs turns me off because of the dishes it dirties cooking them. These banana-apple buckwheat muffins are a perfect solution. They can be made a couple of days in advance, they are healthier than regular muffins as they are pretty low in sugar (and the sugar comes from natural sources- honey, banana and apple), and to top it off, they are very tasty! This is my first time cooking with buckwheat flour, but it definitely won’t be my last. It’s a great source of protein and is naturally gluten-free!
Upgrade to Pro
Banana-Apple Buckwheat Muffins
Makes 4 Muffins
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 cup sweet apple finely diced (honeycrisp or pink lady would work well)
1/4 cup chopped walnuts
1. Preheat oven to 350 degrees. In a muffin tin, place 4 baking cups.
2. Add flour, baking powder, cinnamon and salt to a bowl and whisk together. In another bowl, mix together the eggs, banana, and honey. Add the wet ingredients to the dry and mix together. Add the apples and walnuts, and fold in.
3. Split the batter between the 4 baking cups. Fill the empty cups with water. (This will help the muffins to bake evenly.)
4. Bake for about 30 minutes, until a tester comes out clean. Remove from the muffin tin and let cool on a rack.
Here are some other recipes using buckwheat flour that I’ve come across in my search so far that I’m itching to try:
Chocolate Buckwheat Cake (David Lebovitz)
Vegan and Gluten-Free Vanilla Blueberry Buckwheat Pancakes (Oh She Glows)
Yeasted Buckwheat Pancakes (Not Without Salt)
Buckwheat Crepes (Gluten-Free Girl)