To us, this is the quintessential muffin to serve in the autumn season. The buckwheat and honey enhance the apples & walnut flavors to new heights. Coincidentally, these are whole-grain, free of refined sugar, and also gluten-free so they fit a plethora of dietary choices. Most importantly, they taste like the pared down days and cool harvest winds of the season.
Preheat the oven to 350°F. Line a standard muffin tin with liners. We prefer the tulip liners made with parchment, but any old liners will do.
In a large bowl, sift together the buckwheat flour, baking powder, cinnamon, and salt. In a separate bowl, whisk the eggs, applesauce, honey, walnut oil, and vanilla.
Make a well in the center of the flour mixture and pour in the wet ingredients. Fold the wet and dry ingredients together just until they combine to make a batter. Don’t worry if the consistency is somewhat thin; they’ll bake up into moist, tender muffins. Fold in the walnuts, flaxseeds, and cut apple.
Spoon the batter into the prepared muffin pan. We use a #12 scoop (¼ cup), which makes exactly 12.
Bake for 30 minutes, rotating the pan halfway through cooking time. Cool on a wire rack for a few minutes, but these muffins are wonderful smeared with lots of good butter while they’re still warm.
Savor with delight and gratitude.