Gluten free, dairy free walnut buckwheat muffins
1/2 cup buckwheat flour
1 tsp baking soda
1 tsp cinnamon powder
1/4 tsp salt, coarse
4 large eggs, organic, cage free
1 mashed banana (If frozen, thaw it for few minutes)
1/2 cup honey ( sugar can substituted as well)
1 apple, peeled and grated
1/2 cup chopped walnuts
Pre heat oven to 350F.
In a bowl, whisk together flour, baking soda, cinnamon and salt. In another bowl, whisk together eggs, banana and honey. Mix the wet ingredients with the dry and than add in the walnuts and apple. Fold it all together.
Line a muffin tray with baking cups. Lightly grease the cups with coconut or any other oil. Fill the batter to the top of the lined cups.
Bake for 30 minutes or until a tester comes out clean.
Let them cool on a wire rack.