Gluten Free Carrot Muffins (with Buckwheat Flour) (Edit recipe)

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These muffins have a nutty carrot flavor and soft, fluffy texture. They're made with buckwheat flour and sweetened with applesauce and a little maple syrup. The applesauce not only adds to the flavor, but creates an incredibly soft texture.

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Original Recipe

PREP TIME

10 minutes

COOK TIME

25 minutes

INGREDIENTS

13

Serves: 12

Ingredients

1 cup Buckwheat Flour, (142g)
2 tsp Grain-Free Baking Powder - Otto's Naturals
0.5 tsp Baking Soda
0.5 tsp Salt
1 tsp Cinnamon, Ceylon, (optional)
0.5 tsp Ginger, Ground, (optional)
0.25 tsp Nutmeg, Ground, (optional)
1 cup Applesauce, Unsweetened
1 cup Carrots, shredded (120g)
3 whole Eggs
0.25 cup Avocado Oil, (or olive oil)
2 Tbsp Pure Maple Syrup, (optional)
2 tsp Pure Vanilla Extract

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven t0 350 degrees F. Line a muffin tin with 12 muffin liners.
In a small mixing bowl, combine the dry muffin ingredients. This includes the buckwheat flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.
In a large bowl, combine the wet muffin ingredients. This includes the applesauce, shredded carrots, eggs, oil, maple syrup and vanilla.
Pour the dry mixture into the wet mixture and whisk until combined.
Pour the batter into your lined muffin tin. Each slot should be filled about ¾ full, giving you 12 muffins.
Place the muffins in your oven and bake at 350 degrees F for 25-30 minutes.
Cool a few minutes in the muffin pan, then transfer the muffins to a wire cooling rack.
Store muffins in an airtight container in the fridge, up to 10 days.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	133
Fat:	5 g
Carbohydrates:	19 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	218 mg
Fiber:	5 g
Sugars:	5 g
Sugar Alcohol:	0 g
Calculated per serving.