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.

Preparation Details

Prep Time: 20 mins

Cook Time: 20 mins

Total Time: 45 mins

Servings: 12

Ingredients

• 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

Steps

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.