Carrot Buckwheat Muffins recipe

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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

Nutrition Info

181.1 calories
carbohydrate: 21.8 g
cholesterol: 32 mg
fat: 9.2 g
fiber: 2.6 g
protein: 4.4 g
saturatedFat: 1.5 g
servingSize: -
sodium: 67.8 mg
sugar: 11.2 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

12 muffins

Recipe Note

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

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