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