BUCKWHEAT CARROT MUFFINS

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Happy Easter Everyone!

I can not get enough of these deliciously moist muffins.  These gluten free muffins are with buckwheat and almond flour with just a touch of maple syrup.  

Adding vegetables into baked goods is an easy and tasty sway of incorporating more nutrients into your daily regime. 

Carrots are one of the most nutritious root vegetables.  It is high in beta carotene which is a major antioxidant to help support your immune system, skin eyes and reduce inflammation in the body 

Buckwheat is actually not a wheat but a grass, so it does not contain any gluten!  It is warming in nature and helps to increase circulation in the body. Buckwheat flour has a strong flavour to it, so adding it in recipes with spices, chocolate, vegetable and fruits help to balance out the flavour. 

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INGREDIENTS

  • 1 cup buckwheat

  • 1 cup almond flour 

  • 2 teaspoons baking soda

  • 1 tbsp ground ginger

  • 1 tbsp teaspoons cinnamon

  • ⅛ tsp salt

  • 2 cups carrots, finely shredded

  • ⅔ cup melted coconut oil

  • ½ cup maple syrup

  • 2/3 cup unsweetened applesauce

  • 3 large eggs, room temperature

  • 2 teaspoon vanilla extract

  • ½ cup oats

  • ½ cup shredded coconut and a bit extra for toppings

  • ½ cup walnuts, chopped

  • ½ cup currants

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METHOD

Preheat the oven to 350°F.

  1. Line a muffin tin with muffin liners or grease the tin with coconut oil making sure to coat each cup evenly.

  2. In a medium sized bowl, sift together the buckwheat, almond flour, baking soda, ginger, cinnamon and salt.  Set aside.

  3. Add the eggs to a large size bowl and whisk.  

  4. Add the melted coconut oil, applesauce, maple syrup and vanilla to the eggs and whisk until just combined.

  5. In a small bowl, add the oats, coconut, walnuts and currants.

  6. Shred the carrots using a food processor.

  7. Add the flour mixture to the eggs and mix with a spatula or wooden spoon just until combined.

  8. Fold in the shredded carrots and the oat and nut mixture and stir to mix completely.

  9. Using a large ice cream scoop, divide the mixture evenly into each muffin cup.

  10. Top with coconut flakes. 

  11. Bake for 25 - 30 minutes or until a toothpick comes out clean.

  12. Let cool for 5-10 minutes before taking them out of the tin to cool on a rack.

  13. Enjoy every bite!

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