Best 2 Carrot Buckwheat Muffins Recipes

Carrot buckwheat muffins are a healthy and delicious breakfast or snack option that are easy to make and can be tailored to your own dietary needs. Buckwheat flour is a good source of fiber and protein, and it gives these muffins a slightly nutty flavor. Carrots add sweetness and moisture, and they are also a good source of vitamins A and C. These muffins can be made gluten-free by using gluten-free buckwheat flour, and they can also be made vegan by using a plant-based milk and oil instead of butter.

Check out the recipes below so you can choose the best recipe for yourself!

CARROT BUCKWHEAT MUFFINS

Carrot Buckwheat Muffins image

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

Ingredients

½ (12 ounce) package carrots, grated
1 ½ cups raw cane sugar
1 ¼ cups buckwheat flour
5 tablespoons blanched almond flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ cup unsweetened applesauce
½ cup whole milk
¼ cup vegetable oil
2 eggs
¼ teaspoon vanilla extract
6 tablespoons chopped raw almonds

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

SUGAR-FREE MUFFINS

Sugar-Free Muffins image

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Yield Makes 12 muffins

Number Of Ingredients 9

Ingredients

1/2 cup buckwheat flour
2 tsp baking powder
1 tsp ground cinnamon
1/4 tsp coarse salt
4 large eggs
1 banana, mashed
1/2 cup honey
1 sweet apple, such as honeycrisp, peeled, cored, and finely diced
1/2 cup chopped walnuts

Steps:

Heat oven to 350 degrees. Line a 12-cup muffin pan with paper liners. In a bowl whisk together flour, baking powder, cinnamon, and salt. In another bowl whisk together eggs, banana, and honey. Mix the wet ingredients into the dry, then fold in apple and walnuts.
Pour batter to the tops of lined cups. Bake until deep golden brown and a toothpick comes out clean, about 30 minutes. Let cool on a wire rack.

Nutrition Facts : Calories 195 g, Fat 8 g, Fiber 2 g, Protein 6 g, SaturatedFat 1 g, Sodium 193 g

Tips:

Mise en Place: Before you start baking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and ensure that you don't miss anything.
Fresh Ingredients: Whenever possible, use fresh ingredients for the best flavor and texture.
Properly Measure Ingredients: Use measuring cups and spoons to accurately measure your ingredients. This will help you achieve the desired results.
Don't Overmix: Overmixing can result in tough muffins. Mix just until the ingredients are combined.
Muffin Pan Preparation: Grease or line your muffin pan with paper liners before filling. This will prevent the muffins from sticking.
Proper Oven Temperature: Preheat your oven to the desired temperature before baking. This will help ensure that the muffins bake evenly.
Muffin Top Variations: For a variety of textures and flavors, try topping your muffins with different ingredients such as nuts, seeds, or streusel.
Storing Muffins: Store leftover muffins in an airtight container at room temperature for up to 3 days. Alternatively, you can freeze them for up to 2 months.

Conclusion:

With these delicious and versatile recipes, you can enjoy carrot buckwheat muffins in various forms, whether as a nutritious breakfast option, a sweet snack, or a delightful dessert. Experiment with different flavor combinations and toppings to create your unique muffin masterpieces. Remember to follow the tips and techniques discussed in this article to ensure perfect results every time. Happy baking!