Banana Apple Buckwheat Muffins

My top 5 coping mechanisms to deal with this never ending snow:

1. Window shop for these.
2. Watch this baking show and this chef show.
3. Brew hot coffee.
4. Enroll 4 year old in summer camp.
5. Bake muffins with a lot of cinnamon to create yummy smelling kitchen.

These Banana Apple Buckwheat Muffins fall into category 5 but also pair perfectly with category 3. The batter is extremely easy to make and happens to be both gluten and dairy free. Now let’s just slide into spring shall we?

BANANA APPLE BUCKWHEAT MUFFINS
from Clean Slate
makes 9-12 (recipe says a dozen but I came out with nine)

1/2 cup buckwheat flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon coarse salt
4 large eggs
1 ripe banana, mashed
1/2 cup honey
1 1/2 cups finely chopped (peeled and cored) sweet apple, such as Honeycrisp (1 apple)
1/2 cup chopped walnuts

Preheat oven to 350 F. Line a standard muffin tin with paper liners.

Whisk together flour, baking powder, cinnamon, and salt. In another bowl, whisk together eggs, banana, and honey. Mix banana mixture into flour mixture, then fold in apple and walnuts (batter will be thin).

Divide batter among lined cups, filling to top. Bake until a toothpick inserted in center comes out clean, about 25 minutes. Transfer muffins to a wire rack to cool. Store in an airtight container at room temperature up to 2 days.