Carrot Buckwheat Muffins

Theses dense gluten-free carrot muffins are made with buckwheat flour--they're delicious with your morning coffee or afternoon tea and they freeze well, too.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 181 Calories

Ingredients

• 2 eggs
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 5 tablespoons blanched almond flour
• 6 tablespoons chopped raw almonds
• 0.25 cup vegetable oil
• 0.5 cup whole milk
• 0.25 teaspoon vanilla extract
• 0.5 cup unsweetened applesauce
• 0.5 (12 ounce) package carrots, grated
• 1.5 cups raw cane sugar
• 1.25 cups buckwheat flour

Recipe Instructions

Step 1

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

Step 2

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

Step 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.

Step 4

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

Step 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.

Step 6

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