Carrot Buckwheat Muffins

Delicious, dense, gluten-free muffins made with buckwheat flour. They go very well with your morning coffee or afternoon tea. These freeze well, too.


Bread · Quick Bread Recipes · Muffin Recipes · Carrot Muffin Recipes


Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 45 mins
Additional Time: 5 mins
Servings: 12
Yield: 12 muffins

Ingredients

Ingredients List

  • ½ (12 ounce) package carrots, grated

  • 1 ½ cups raw cane sugar

  • 1 ¼ cups buckwheat flour

  • 5 tablespoons blanched almond flour

  • 1 teaspoon baking powder

  • 1 teaspoon ground cinnamon

  • ½ cup unsweetened applesauce

  • ½ cup whole milk

  • ¼ cup vegetable oil

  • 2 eggs

  • ¼ teaspoon vanilla extract

  • 6 tablespoons chopped raw almonds


Directions

  1. Preheat the oven to 355 degrees F (179 degrees C). Line a 12-cup muffin tin with paper liners.

  2. Mix carrots and sugar in a bowl and set aside so carrots can release their liquid and soften.

  3. Combine buckwheat flour, almond flour, baking powder, and cinnamon in a large bowl. Whisk together applesauce, milk, oil, eggs, and vanilla extract in another bowl. Pour wet ingredients into the dry ingredients and mix until just combined. Fold in the carrot-sugar mixture.

  4. Spoon about 1/4 cup batter into each prepared muffin cup and sprinkle with chopped almonds.

  5. Bake in the preheated oven until the tops have slightly browned and a toothpick comes out clean, 20 to 23 minutes Turn off the oven and leave muffins inside without opening the door for 5 minutes.

  6. Remove from the oven and transfer muffins to a wire rack to cool completely.


Nutrition Facts (per serving)

Nutrition Facts
181 Calories
9g Fat
22g Carbs
4g Protein


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