Ingredients
12
12 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 12 servings
- Calories: 181
- Carbohydrate: 22g
- Fat: 9g
- Fiber: 3g
- Protein: 4g
- Sugar: 11g
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