Carrot Buckwheat Muffins

Ingredients

• ½ , 12 ounce
• 1.5 cups raw cane sugar
• 1.25 cups buckwheat flour
• 5 tablespoons blanched almond flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 0.5 cups unsweetened applesauce
• 0.5 cups whole milk
• 0.25 cups vegetable oil
• 2 eggs
• 0.25 teaspoons vanilla extract
• 6 tablespoons chopped raw almonds

Instructions

1. 1

   Preheat the oven to 355 degrees F (179 degrees C). Line a 12-cup muffin tin with paper liners.

2. 2

   Mix carrots and sugar in a bowl and set aside so carrots can release their liquid and soften.

3. 3

   Combine buckwheat flour, almond flour, baking powder, and cinnamon in a large bowl. Whisk together applesauce, milk, oil, eggs, and vanilla extract in another bowl. Pour wet ingredients into the dry ingredients and mix until just combined. Fold in the carrot-sugar mixture.

4. 4

   Spoon about 1/4 cup batter into each prepared muffin cup and sprinkle with chopped almonds.

5. 5

   Bake in the preheated oven until the tops have slightly browned and a toothpick comes out clean, 20 to 23 minutes Turn off the oven and leave muffins inside without opening the door for 5 minutes.

6. 6

   Remove from the oven and transfer muffins to a wire rack to cool completely.