CARROT BUCKWHEAT MUFFINS

Carrot Buckwheat Muffins image

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

Provided by Buckwheat Queen

Categories Bread Quick Bread Recipes Muffin Recipes Carrot Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 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:

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.

Nutrition Facts : Calories 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, Sodium 67.8 mg, Sugar 11.2 g