Carrot Buckwheat Muffins recipe
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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
Nutrition Info
- 181.1 caloriescarbohydrate: 21.8 gcholesterol: 32 mgfat: 9.2 gfiber: 2.6 gprotein: 4.4 gsaturatedFat: 1.5 gservingSize: -sodium: 67.8 mgsugar: 11.2 gtransFat: : -unsaturatedFat: : -
Directions Carrot Buckwheat Muffins
Directions
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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.