muffins are a wholesome and delicious way to enjoy a nutritious snack or breakfast. Packed with the natural sweetness of carrots and the hearty goodness of buckwheat, they’re perfect for any time of day.
Prep Time20 min
Cook Time20 min
Total Time40 min
Difficulty
Medium
Cooking Secrets
Be sure to grate the carrots finely to ensure they cook evenly and add moisture.
Use room temperature ingredients to help the batter mix smoothly.
Avoid overmixing the batter to keep the muffins light and tender.
Ingredients
0/12
Why You'll Keep Making This
These muffins are a delicious way to enjoy a wholesome breakfast or snack. They combine the nutty flavor of buckwheat with the natural sweetness and moisture of carrots, making them both tasty and nutritious. Plus, they are perfect for those looking for a gluten-free option.
Directions
Lightly heat your oven to 355°F (179°C) and line a 12-cup muffin tin with paper liners. In a small bowl, mix the grated carrots with the sugar and let them sit for a bit so they soften and release their juices. In a bigger bowl, whisk together the buckwheat flour, almond flour, baking powder, and cinnamon. In another bowl, combine the applesauce, milk, oil, eggs, and vanilla extract. Pour the wet ingredients into the dry ones and stir gently until just mixed. Then fold in the carrot and sugar mixture. Spoon about a quarter cup of batter into each muffin cup and sprinkle some chopped almonds on top. Bake for 20 to 23 minutes, or until the muffins are lightly browned and a toothpick comes out clean. Once they’re done, turn off the oven and let the muffins sit inside for 5 minutes without opening the door. Finally, take them out and let them cool completely on a wire rack before digging in.
119
people cooked this recipe
ByMichael Davis
Michael enjoys creating straightforward meals that are easy to prepare at home.
Serving Advice
Enjoy these muffins warm with a spread of butter or cream cheese. They also pair well with a cup of tea or coffee for a cozy snack. For a healthy twist, try serving them alongside fresh fruit or yogurt.
Refrigeration Tips
Store the muffins in an airtight container at room temperature for up to three days. For longer freshness, keep them in the refrigerator for up to a week or freeze them individually wrapped for up to three months. Reheat gently before serving.
Frequently Asked Questions
Can I use a different type of flour instead of buckwheat flour?
Yes, you can substitute with whole wheat or all-purpose flour, but the texture and flavor will change slightly.
How do I know when the muffins are fully baked?
They are done when they turn lightly browned and a toothpick inserted in the center comes out clean.
Can I make these muffins dairy-free?
Yes, replace the whole milk with a plant-based milk like almond or oat milk.
Is it necessary to let the muffins sit in the oven after baking?
Letting them sit for 5 minutes inside the turned-off oven helps them finish cooking gently and prevents cracking.
Can I use pre-grated carrots or frozen carrots?
Freshly grated carrots work best for texture and flavor, but thawed frozen grated carrots can be used if well drained.
How should I store these muffins?
Store them in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Can I add other nuts or seeds instead of almonds?
Yes, walnuts, pecans, or sunflower seeds can be used as a topping or mixed into the batter.
What can I use instead of raw cane sugar?
You can use brown sugar, coconut sugar, or granulated white sugar as alternatives.
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