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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Reviews (12)

101 Ratings
  • 5 star values: 26
  • 4 star values: 37
  • 3 star values: 29
  • 2 star values: 5
  • 1 star values: 4
Rating: 5 stars
01/18/2018
First time I made them, they stuck to the paper muffin cups too. Next time I just used some cooking spray in the muffin tin and I also grated my apple (large grate). We found that worked better in the batter than the chopped apple. Delicious. I would like to know the nutritional information on each serving.
Rating: Unrated
07/09/2017
Shall try soon
Rating: Unrated
01/22/2016
I love these muffins. One tip: Do not use paper cups. Just spray your pan with flour and oil spray. Because the batter sticks to the paper, you wind up with less than adequate muffins. But, no matter, they're still awfully delicious.
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Rating: Unrated
03/27/2013
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.
Rating: 4 stars
03/21/2013
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?
Rating: Unrated
03/10/2013
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.
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Rating: Unrated
02/09/2013
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...
Rating: Unrated
02/04/2013
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.
Rating: Unrated
02/04/2013
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 :)
Rating: Unrated
02/02/2013
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?
Rating: Unrated
01/28/2013
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! ;)
Rating: 5 stars
01/20/2013
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.