Name: Carrot Buckwheat Muffins
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: Carrots, grated - ½ (12 ounce) package; Raw cane sugar - 1 ½ cups; Buckwheat flour - 1 ¼ cups; Blanched almond flour - 5 tablespoons; Baking powder - 1 teaspoon; Ground cinnamon - 1 teaspoon; Unsweetened applesauce - ½ cup; Whole milk - ½ cup; Vegetable oil - ¼ cup; Eggs - 2; Vanilla extract - ¼ teaspoon; Chopped raw almonds - 6 tablespoons

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Carrot Buckwheat Muffins

1. Carrots, grated - ½ (12 ounce) package

2. Raw cane sugar - 1 ½ cups

3. Buckwheat flour - 1 ¼ cups

4. Blanched almond flour - 5 tablespoons

5. Baking powder - 1 teaspoon

6. Ground cinnamon - 1 teaspoon

7. Unsweetened applesauce - ½ cup

8. Whole milk - ½ cup

9. Vegetable oil - ¼ cup

10. Eggs - 2

11. Vanilla extract - ¼ teaspoon

12. Chopped raw almonds - 6 tablespoons

How to cook deliciously - Carrot Buckwheat Muffins

1. Stage

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

2. Stage

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

3. Stage

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.

4. Stage

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

5. Stage

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.

6. Stage

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