Best 2 Carrot Buckwheat Muffins Recipes

Carrot buckwheat muffins are a delicious and nutritious snack that can be enjoyed by people of all ages. They are made with a combination of grated carrots, buckwheat flour, and a variety of spices, giving them a unique flavor and texture. These muffins are also naturally gluten-free, making them a great option for those with celiac disease or gluten sensitivity.

In this article, you will find two different recipes for carrot buckwheat muffins: a classic recipe and a vegan recipe. The classic recipe uses traditional ingredients such as eggs, butter, and milk, while the vegan recipe uses plant-based alternatives such as flax eggs, coconut oil, and almond milk. Both recipes are easy to follow and can be made in under an hour.

The carrot buckwheat muffins are packed with nutrients, including fiber, vitamins A and C, and iron. They are also a good source of protein and healthy fats. These muffins are a great way to start your day or enjoy as a snack in the afternoon. They can also be served as a side dish with a main meal.

Whether you are looking for a classic carrot buckwheat muffin recipe or a vegan alternative, you are sure to find what you are looking for in this article. So preheat your oven and get ready to bake a batch of these delicious and nutritious muffins!

Here are our top 2 tried and tested recipes!

SOFT & MOIST CARROT MUFFINS

Soft & Moist Carrot Muffins image

These Carrot muffins are moist, flavorful, and full of warm spices!

Provided by Holly Nilsson

Categories Breakfast Muffins Snack

Time 40m

Number Of Ingredients 10

Ingredients

2 cups flour
3 teaspoons baking powder
2 teaspoons cinnamon
½ teaspoon salt
1 cup sugar
1 cup vegetable oil
3 eggs
2 cups raw carrot (shredded)
1 apple (peeled and shredded)
½ cup raisins

Steps:

Preheat oven to 375°F. Greased or line muffin tins.
In a large bowl whisk together flour, baking powder, cinnamon, and salt.
Whisk sugar, oil, and eggs in a separate bowl.
Stir egg mixture into dry ingredients just until combined.
Lightly fold in carrots, apples and raisins.
Divide the mixture into prepared muffin tins
Bake 25-29 minutes or until tops are golden and a toothpick comes out clean.

Nutrition Facts : ServingSize 1 muffin, Calories 348 kcal, Carbohydrate 42 g, Protein 4 g, Fat 20 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 41 mg, Sodium 266 mg, Fiber 2 g, Sugar 19 g

CARROT CAKE MUFFINS

Carrot Cake Muffins image

These spicy whole-grain muffins are just sweet enough, unlike most cloying carrot cakes. And these are packed with carrots.

Provided by Martha Rose Shulman

Categories breakfast, brunch, easy, quick, main course, side dish

Time 25m

Yield 12 muffins

Number Of Ingredients 15

Ingredients

2 1/2 cups whole-wheat pastry flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon salt
2 eggs
1/3 cup raw brown (turbinado) sugar
1/3 cup canola oil
1 1/3 cups buttermilk
1 teaspoon vanilla extract
2/3 cup golden raisins tossed with 1 teaspoon unbleached all-purpose flour, or 2/3 cup chopped pecans
1 1/2 cups grated carrots

Steps:

Preheat the oven to 375 degrees with the rack in the upper third of the space. Oil or butter muffin tins.
Sift together the whole-wheat pastry flour, baking powder, baking soda, spices and salt.
In a separate bowl, beat together the eggs, sugar, oil, buttermilk and vanilla. Using a whisk or a spatula, stir in the dry ingredients and mix until well combined. Do not beat; a few lumps are fine, but make sure there is no flour at the bottom of the bowl. Fold in the raisins or pecans and the carrots.
Spoon into muffin cups, filling them to just below the top (about 4/5 full). Place in the oven, and bake 25 minutes until lightly browned and well risen.

Nutrition Facts : @context http, Calories 212, UnsaturatedFat 6 grams, Carbohydrate 34 grams, Fat 8 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 239 milligrams, Sugar 13 grams, TransFat 0 grams

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the taste of your muffins.
Grate your carrots finely. This will help them distribute evenly throughout the batter.
Do not overmix the batter. Overmixing can make the muffins tough.
Bake the muffins until a toothpick inserted into the center comes out clean. Overbaking can make the muffins dry.
Let the muffins cool completely before frosting them. This will help the frosting set properly.

Conclusion:

Carrot buckwheat muffins are a delicious and healthy snack or breakfast option. They are easy to make and can be tailored to your own dietary needs. With their combination of sweet carrots, nutty buckwheat flour, and warm spices, these muffins are sure to be a hit with everyone who tries them. So next time you're looking for a quick and easy recipe that's both delicious and nutritious, give carrot buckwheat muffins a try!