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
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Majid Jutt
m-jutt@yahoo.comYum!
Malik Shahzaib Ali
s0@yahoo.comThese muffins are perfect for a quick breakfast or snack. They're also a great way to use up leftover carrots.
power stone
s83@gmail.comI'm so glad I found this recipe. I've been looking for a healthy muffin recipe that my whole family will enjoy.
Max Silverman
silverman_max@hotmail.comThese muffins are a great way to get your kids to eat their vegetables.
Andur Rahim
a79@gmail.comI added some raisins to the batter and they turned out great. I think I'll try adding some chopped walnuts next time.
Sherrelle Rushing
s-r@yahoo.comI followed the recipe exactly and the muffins turned out perfectly. They're a delicious and healthy snack.
Khotso
khotso@hotmail.comThese muffins are so moist and flavorful. I love the combination of carrots and buckwheat flour.
Noxolo Mtywaru
mtywaru13@yahoo.comI'm not a big fan of carrot muffins, but these were really good. I'll definitely be making them again.
sindy zamora
s_zamora17@yahoo.comThese muffins are a great way to sneak some vegetables into your diet.
Namutunzi
namutunzi16@hotmail.comI was pleasantly surprised by how delicious these muffins were. I'll definitely be making them again.
Rob Carpenter
c1@hotmail.comThese muffins are perfect for a quick breakfast or snack. They're also a great way to use up leftover carrots.
Amin ullah Rihan
a_rihan4@yahoo.comI'm so glad I found this recipe. I've been looking for a healthy muffin recipe that my whole family will enjoy.
Samsung Samsung
samsung_s@yahoo.comThese muffins are a great way to get your kids to eat their vegetables.
Paul Chidinma
pc@hotmail.comI added some raisins to the batter and they turned out great. I think I'll try adding some chopped walnuts next time.
Namitego Sylivia
namitegos@yahoo.comI followed the recipe exactly and the muffins turned out perfectly. They're a delicious and healthy snack.
Moeen UD Din Chiste
u.moeen68@yahoo.comThese muffins are so moist and fluffy. I love the combination of carrots and buckwheat flour.
Nabeeha Khan
nkhan23@yahoo.comI've made these muffins several times now and they're always a hit. They're a great way to use up leftover carrots.
Uyai Pro Lifestyle Beauty n Fashion Studio
u-s18@yahoo.comI'm not usually a fan of carrot muffins, but these were really good. The buckwheat flour gives them a nice nutty flavor.
Colten Lewis
colten-lewis@hotmail.comI made these muffins for a brunch party and they were a huge success. Everyone loved them!
Adrian Constantin
adrian_c0@hotmail.comThese muffins were a hit with my family! They're moist, flavorful, and have a great texture. I'll definitely be making them again.