Carrot Buckwheat Muffins

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



Step: 1

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

Step: 2

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

Step: 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.

Step: 4

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

Step: 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.

Step: 6

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


Per Serving: 181 calories; protein 4.4g; carbohydrates 21.8g; fat 9.2g; cholesterol 32mg; sodium 67.8mg.

The best flavour of the flour could make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal bread , which not always rise as well as clear bread.

To make this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.

A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it yesterday , then clear it off the next day.

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