Carrot Buckwheat Muffins
Description
Theses dense gluten-free carrot muffins are made with buckwheat flour--they're delicious with your morning coffee or afternoon tea and they freeze well, too.
Ingredients
•
1/2 (12 ounce) package carrots, grated
•
1 1/2 cups raw cane sugar
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1 1/4 cups buckwheat flour
•
5 tablespoons blanched almond flour
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1 teaspoon baking powder
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1 teaspoon ground cinnamon
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1/2 cup unsweetened applesauce
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1/2 cup whole milk
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1/4 cup vegetable oil
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2 eggs
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1/4 teaspoon vanilla extract
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6 tablespoons chopped raw almonds
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.