Gluten-Free Buckwheat Muffins with Carrots & Raisins

If you can get your hands on some buckwheat groats and a high-powered blender (like a Vitamix)….do so 🙂  Freshly ground buckwheat flour will make these muffins superb!  Two cups of raw buckwheat groats will yield the 2 1/2 cups of the buckwheat flour needed for this recipe.

#1 Dry Ingredients:  Preheat your oven to 375 degrees Fahrenheit.  Combine the following ingredients together in a large bowl.

*2 1/2 cups of buckwheat flour

*1/2 cup of arrowroot powder or tapioca flour

*2 teaspoons of baking powder

*1/2 cup of Sucanat (raw cane sugar)

*1 teaspoon of baking soda

*1/2 teaspoon of sea salt

*2 teaspoons of ground cinnamon

*1 teaspoon of ground ginger

#2 Wet Ingredients:  Whisk the following ingredients together in a medium bowl.

*2 cups of unsweetened applesauce

*1/4 cup of melted virgin coconut oil (Nutiva brand!)

*2 teaspoons of pure vanilla extract

*1 cup of grated carrots

*1/2 to 1 cup of raisins (cover with water and soak for 10 minutes prior to adding to other ingredients)

#3: Pour the wet ingredients into the dry ingredients and blend thoroughly.  This is supposed to be a thick batter.  Do not add any extra liquid!

#4:  Spoon the batter into muffin cups in a muffin tin.  Bake for 20-30 minutes, depending upon your oven.  My muffins baked in 20 minutes.  Immediately remove the muffins and place them on cooling racks to avoid any condensation on the muffins bottoms 🙂  This recipe will produce 1 to 1 1/2 dozen muffins.

Eating Tip:  Break a muffin in two and cover each half with room-temp organic butter!

Source: The Whole Life Nutrition Cookbook by Alissa Segersten and Tom Malterre

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