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
Scale
- 1 cup buckwheat flour (142g) spooned & leveled
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon (optional)
- 1/2 tsp ground ginger (optional)
- 1/4 tsp ground nutmeg (optional)
- 1 cup unsweetened applesauce
- 1 cup shredded carrot (120g)
- 3 large eggs
- 1/4 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 3/4 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.