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Banana-Apple Buckwheat Muffins

  • Yield: Makes 12 muffins
Banana-Apple Buckwheat Muffins

Photography: Bryan Gardner

Source: Whole Living, January/February January/February 2013


  • 1/2 cup buckwheat flour
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp coarse salt
  • 4 large eggs
  • 1 banana, mashed
  • 1/2 cup honey
  • 1 sweet apple, such as honeycrisp, peeled, cored, and finely diced
  • 1/2 cup chopped walnuts


  1. Heat oven to 350 degrees. Line a 12-cup muffin pan with paper liners. 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.

  2. Pour batter to the tops of lined cups. Bake until deep golden brown and a toothpick comes out clean, about 30 minutes. Let cool on a wire rack.

Cook's Note

Store muffins in an airtight container up to 2 days.

Reviews (10)

  • sharryb 27 Mar, 2013

    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.

  • LWhite83 21 Mar, 2013

    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?

  • sabrozo 22 Nov, 2014

    Delicious! I also had problem with muffins sticking to paper cups, on next batch, i melted a tablespoon of butter and used a basting brush to swirl it around the inside of the paper cups; that worked perfectly and the buttery taste was a plus!

  • AurelieM 10 Mar, 2013

    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.

  • madmaryg 9 Feb, 2013

    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...

  • MountainMontana 4 Feb, 2013

    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.

  • Livudrey 4 Feb, 2013

    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 :)

  • j_marie 2 Feb, 2013

    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?

  • JWaters831 28 Jan, 2013

    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! ;)

  • Sette Ocasio 20 Jan, 2013

    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.

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