Buckwheat Muffins with Carrots

Ingredients 0/12

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.