Food & Cooking Recipes Breakfast & Brunch Recipes Sugar-Free Muffins 3.8 (101) 12 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 6, 2018 Print Rate It Share Share Tweet Pin Email Yield: 12 muffins Ingredients ½ cup buckwheat flour 2 tsp baking powder 1 tsp ground cinnamon ¼ tsp coarse salt 4 large eggs 1 banana, mashed ½ cup honey 1 sweet apple, such as honeycrisp, peeled, cored, and finely diced ½ cup chopped walnuts Directions 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. 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. Bryan Gardner Rate it Print