Gluten Free, Dairy Free Walnut Buckwheat Muffins

Preheat oven to 350 F. Line a muffin tray with 8 baking cups. Lightly grease the cups with coconut or any other oil. Set aside.

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 then add in the walnuts and apple. Fold it all together.

Fill the batter to the top of the lined cups. Bake for 30 minutes or until a tester comes out clean. Remove pan from oven and remove the muffins from the pan. Let them cool on a wire rack.

Adapted from wholeliving.com.