Healthy Carrot and Buckwheat Muffins

Step 1

Start by heating your oven to 355°F (179°C) and line a 12-cup muffin tin with paper liners. In a bowl, mix the grated carrots with the sugar and let them sit for a bit – this helps soften the carrots and bring out their natural 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 just until everything comes together. Then gently 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 for a little crunch. Bake the muffins for about 20 to 23 minutes, until they’re lightly browned and a toothpick inserted in the center comes out clean. When they’re done, turn off the oven and leave the muffins inside for five minutes without opening the door. Finally, take them out and let them cool on a wire rack before digging in.