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.

Step: 1

Preheat the oven to 355 degrees F (179 degrees C). Line a 12-cup muffin tin with paper liners.

Step: 2

Mix carrots and sugar in a bowl and set aside so carrots can release their liquid and soften.

Step: 3

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.

Step: 4

Spoon about 1/4 cup batter into each prepared muffin cup and sprinkle with chopped almonds.

Step: 5

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.

Step: 6

Remove from the oven and transfer muffins to a wire rack to cool completely.

Per Serving: 181 calories; protein 4.4g; carbohydrates 21.8g; fat 9.2g; cholesterol 32mg; sodium 67.8mg.

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