Pear & Walnut Buckwheat Muffins
Pear and walnut buckwheat muffins are a delightful and nutritious treat, perfect for breakfast or a snack. Made with gluten-free buckwheat flour, these muffins are packed with fiber and protein, providing a wholesome base. The sweet, juicy pears add moisture and natural sweetness, while crunchy walnuts bring a satisfying texture and healthy fats. Lightly spiced with cinnamon or nutmeg, these muffins offer a warm, comforting flavor that’s perfect for any time of day. Enjoy them fresh out of the oven or as a quick on-the-go option that’s both delicious and nourishing!
Ingredients:
2 tsps Buckwheat Flour
1/8 tsp Baking Powder
1/16 tsp Cinnamon
1/16 tsp Sea Salt
1/3 Egg
1/16 Banana (medium, ripe, mashed)
1/16 Pear (large, peeled, finely diced)
2 tsps Walnuts (chopped)
Directions:
1. Preheat the oven to 350ºF (175ºC). Line a muffin tray with liners or use a silicone muffin tray.
2. In a bowl whisk together the flour, baking powder, cinnamon, and salt.
3. In another bowl whisk together the eggs and the banana.
4. Add the wet ingredients into the dry. Fold in the pear and the walnuts.
5. Divide the batter evenly between the muffin cups and bake until a toothpick comes out clean, about 25 to 30 minutes. Let cool and enjoy!
Notes:
Leftovers
Refrigerate in an airtight container for up to four days or freeze for up to three months. Enjoy cold or reheated.
Serving Size
One serving is equal to one muffin.
Nut-Free
Omit the walnuts or use pumpkin seeds instead.
More Flavor
Add vanilla extract and dark chocolate chips.
Nutrition: (Amount per serving)
Calories 91
Cholesterol 62mg
Fat 5g
Sodium 154mg
Carbs 9g
Vitamin A 101IU
Fiber 2g
Vitamin C 2mg
Sugar 3g
Calcium 65mg
Protein 4g
Iron 1mg
