Carrot Buckwheat Muffins

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

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

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.

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

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.

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