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Carrot Buckwheat Muffins
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Dense gluten-free carrot muffins made with buckwheat flour, perfect with coffee or tea, and freeze beautifully.
Ingredients:
  • 0.5 (12 ounce) package carrots, grated
  • 1.5 cups raw cane sugar
  • 1.25 cups buckwheat flour
  • 5 tablespoons blanched almond flour
  • 1 teaspoon ground cinnamon
  • 0.5 cup unsweetened applesauce
  • 0.5 cup whole milk
  • 0.25 cup vegetable oil
  • 2 eggs
  • 0.25 teaspoon vanilla extract
  • 6 tablespoons chopped raw almonds
Instructions:
  • Preheat the oven to 355°F (179°C) while you prepare a 12-cup muffin tin with paper liners.
  • Combine the carrots and sugar in a bowl, allowing the carrots to release their juices and tenderize.
  • In a large bowl, mix buckwheat flour, almond flour, baking powder, and cinnamon. In a separate bowl, whisk together applesauce, milk, oil, eggs, and vanilla extract. Combine the wet ingredients with the dry ingredients until just mixed. Gently fold in the carrot-sugar mixture.
  • Fill each muffin cup with a generous 1/4 cup of batter and top with chopped almonds for a delightful crunch.
  • Bake in the preheated oven for 20 to 23 minutes until the tops are lightly browned and a toothpick inserted comes out clean. Allow the muffins to sit in the turned-off oven for 5 minutes without opening the door.
  • Take the muffins out of the oven and let them cool completely on a wire rack.

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