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Sugar-Free Muffins

  • Yield: Makes 12 muffins
Sugar-Free Muffins

Photography: Bryan Gardner

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

Ingredients

  • 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

Directions

  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 Notes

Store muffins in an airtight container up to 2 days.

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