These carrot buckwheat muffins are soft and tender with a nutty carrot flavor. They are made with buckwheat flour, shredded carrot and applesauce; making them the perfect muffin for snacking or eating alongside breakfast. This buckwheat muffin recipe is paleo, gluten free, dairy free and nut free.
I still think buckwheat flour is a highly underrated baking flour. It creates delicious baked goods that are gluten free but have the same structure and texture as any wheat-based treat.
These carrot buckwheat muffins are one of my new favorite paleo muffin recipes. They have a nutty carrot flavor and soft, fluffy texture. They're sweetened with applesauce and just a little maple syrup. The applesauce not only adds to the flavor, but creates an incredibly soft texture.
My oldest isn't always a fan of buckwheat baked goods (due to the earthy buckwheat flavor), but he loved these muffins. So, needless to say, these carrot muffins were a hit with the whole family.
Why You'll Love these Buckwheat Muffins
- gluten free and grain free - made with buckwheat flour.
- paleo friendly - these muffins contain simple, wholesome ingredients you can feel good about eating.
- low in added sugar - lightly sweetened with maple syrup, but you can leave that out if you want.
- soft and fluffy - the perfect muffin texture.
- nut free - perfect for anyone needing a nut free paleo muffin.
Ingredients
The full recipe for these buckwheat carrot muffins can be found in the recipe card below, but here's an overview of the ingredients you'll need:
- buckwheat flour - since these are buckwheat muffins. Buckwheat flour ranges in color from white or light pink to dark brown. I often opt for a light colored buckwheat flour (I love Anthony's) because it tends to have a more neutral flavor.
- baking powder - I often make my own paleo baking powder, but any will do.
- baking soda - for additional rise.
- salt - enhances the flavors.
- ground spices - cinnamon, ginger and nutmeg. These are optional for added flavor.
- unsweetened applesauce - to add flavor and moisture to the loaf. I have not tried a substitution, but mashed banana, pumpkin puree or yogurt should work as a replacement.
- shredded carrot - since these are carrot muffins. I shredded carrots using a cheese grater.
- large eggs - to bind the ingredients and create structure for the muffins.
- avocado oil - may swap this oil for another liquid oil like olive oil.
- maple syrup - optional for added sweetness.
- vanilla extract - for flavor
How to Make Carrot Buckwheat Muffins
These gluten free buckwheat muffins don't use any fancy equipment and come together in minutes. Here are the steps:
- First, preheat your oven to 350 degrees F. Line a muffin pan with 12 muffin liners.
- In a small mixing bowl, combine the dry muffin ingredients.
- In a large mixing bowl, combine the wet muffin ingredients.
- Pour the dry mixture into the wet mixture and whisk until smooth.
- Pour the batter into your lined muffin pan, filling each slot ¾ full.
- Place the muffins in your oven and bake at 350 degrees F for 25-30 minutes.
- After baking, let the muffins cool a few minutes in the muffin tin, then transfer them to a wire cooling rack.
Storage
These muffins are best stored in an airtight container in the fridge, up to 10 days.
FAQ
The name “buckwheat” actually comes from a Dutch word that means beech wheat. This is in reference to the fruit of the buckwheat that resembles a small beech nut.
Buckwheat is not related to wheat. But instead, it's a fruit that is closely related to rhubarb. The fruit is dried and ground into a flour.
This hearty flour has an earthy, nutty taste and ranges from reddish-pink or white in color to dark brown. Buckwheat is quite nutrient dense as far as baking flours go. It contains fairly high amounts of manganese, copper, magnesium, dietary fiber and phosphorus. In addition, the protein in buckwheat is a high quality protein, containing all eight essential amino acids, including lysine.
I have not tested these carrot muffins without eggs. But if you do so, then let me know your results in the comment section below.
More Recipes Using Buckwheat Flour
Carrot Buckwheat Muffins (Paleo, Gluten Free)
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 1 dozen muffins 1x
Description
These carrot muffins are made with buckwheat flour and shredded carrots. They're soft and tender with a sweet carrot flavor. These muffins are paleo, gluten free, dairy free and nut free.
Ingredients
- 1 cup buckwheat flour (142g) spooned & leveled
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon (optional)
- ½ tsp ground ginger (optional)
- ¼ tsp ground nutmeg (optional)
- 1 cup unsweetened applesauce
- 1 cup shredded carrot (120g)
- 3 large eggs
- ¼ cup avocado oil (or olive oil)
- 2 Tbsp maple syrup (optional)
- 2 tsp vanilla extract
Instructions
- Preheat your oven t0 350 degrees F. Line a muffin tin with 12 muffin liners.
- In a small mixing bowl, combine the dry muffin ingredients. This includes the buckwheat flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
- In a large bowl, combine the wet muffin ingredients. This includes the applesauce, shredded carrots, eggs, oil, maple syrup and vanilla.
- Pour the dry mixture into the wet mixture and whisk until combined.
- Pour the batter into your lined muffin tin. Each slot should be filled about ¾ full, giving you 12 muffins.
- Place the muffins in your oven and bake at 350 degrees F for 25-30 minutes.
- Cool a few minutes in the muffin pan, then transfer the muffins to a wire cooling rack.
- Store muffins in an airtight container in the fridge, up to 10 days.
Katie
Hope you all love these muffins as much as we do!