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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Recipe Summary

prep:
20 mins
cook:
20 mins
additional:
5 mins
total:
45 mins
Servings:
12
Yield:
12 muffins
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

181 calories; protein 4.4g; carbohydrates 21.8g; fat 9.2g; cholesterol 32mg; sodium 67.8mg. Full Nutrition
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