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.
Provided by Buckwheat Queen
Categories Bread Quick Bread Recipes Muffin Recipes Carrot Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 12
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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Valeria Murengwa
[email protected]I made these muffins for my kids and they loved them! They're sweet and flavorful, and they have a great texture.
Sohel Gazi
[email protected]These muffins are a great way to use up leftover carrots. They're also really moist and flavorful.
Tempo
[email protected]These muffins are easy to make and they taste great! I love the combination of carrots and buckwheat flour.
Qasim Jaan
[email protected]I'm not a big fan of carrots, but these muffins were surprisingly good. They're moist and flavorful, and I love the crunch from the walnuts.
Asejnn
[email protected]These muffins are a great way to get your daily dose of vegetables. They're also really moist and flavorful.
yassolouay2010
[email protected]I made these muffins for my kids and they loved them! They're sweet and flavorful, and they have a great texture.
Maheen Khan
[email protected]These muffins are a great way to use up leftover carrots. They're also really moist and flavorful.
Mohamed Hesham
[email protected]Delicious muffins! I love the carrot and buckwheat flavor.
M.Bilal Qazi
[email protected]These muffins are easy to make and they taste great! I love the combination of carrots and buckwheat flour. They're also really moist and flavorful.
Lilian Omene
[email protected]I'm not a big fan of carrots, but these muffins were surprisingly good. They're moist and flavorful, and I love the crunch from the walnuts. I'll definitely be making these again.
Kadunga Musa
[email protected]These muffins are a great way to get your kids to eat their vegetables. They're sweet and flavorful, and they have a great texture. My kids loved them!
Latisha Goff
[email protected]These muffins are delicious! I love the combination of carrots and buckwheat flour. They're also really moist and flavorful. I'll definitely be making these again.
philip alao
[email protected]I made these muffins for a potluck and they were gone in no time! Everyone loved them. They're so easy to make and they're a great way to use up leftover carrots.
Robinah Namwanje
[email protected]These carrot buckwheat muffins were a hit with my family! They're moist, flavorful, and have a great texture. I especially love the crunch from the walnuts. I'll definitely be making these again.