Buckwheat Muffins (Morning Glory)
These healthy and wholesome buckwheat muffins make a delicious start to your morning! Full of apple, carrot, walnuts and raisins, they are full of goodness.
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 1/4 cups buckwheat flour
- 1 cup almond flour
- 1/2 cup arrowroot powder (or tapioca starch)
- 1/3 cup coconut sugar (or brown sugar)
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1 cup unsweetened applesauce
- 2 eggs
- 1/4 cup molasses (or maple syrup)
- 1/3 cup coconut oil (melted)
- 2 teaspoons vanilla
- 1/2 cup grated carrots
- 1/2 cup grated apple
- 1/2 cup raisins (soaked in orange juice or water for 15 minutes (optional))
- 1/2 cup chopped walnuts
Instructions
- 1
Preheat the oven to 350F. Line a 12-cup muffin pan with liners or spray generously with cooking spray.
- 2
Mix the dry ingredients in one bowl and the wet ingredients in another bowl. Fold the wet ingredients into the dry and stir until no dry streaks remain. Fill each muffin cup 3/4 the way full.
- 3
Bake for 20-25 minutes, until a toothpick inserted into the center of each muffin comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!
- 4
There muffins freeze very well. To defrost on-the-go, just wrap a muffin in a paper towel and microwave for 20 seconds or so.