From Camilla, Power Hungry, at PowerHungry.com
Serves: 14
Ingredients
- 1-1/3 cups buckwheat flour
- 3 tbsp coconut flour
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp fine sea salt
- 2 tsp pumpkin pie spice or ground cinnamon
- 2 large eggs
- ½ cup packed dark brown sugar
- 1-1/4 cups unsweetened applesauce
- ¼ cup virgin coconut oil, melted
- 2 tsp vanilla extract
- 1-1/2 cups shredded carrots
- ⅓ cup chopped semisweet chocolate or mini (vegan) chocolate chips
Instructions
- Preheat oven to 375F. Line 14 standard muffins cups with paper or foil liners
- In a large bowl whisk the buckwheat flour, coconut flour, baking powder, baking soda, salt, and pumpkin pie spice.
- In a medium bowl whisk the eggs and brown sugar. Whisk in the applesauce, coconut oil and vanilla until blended.
- Add egg mixture to flour mixture, mixing until just blended. Stir in carrots and chocolate. (Do not overmix). Divide batter among prepared cups.
- Bake in the preheated oven for 23 to 28 minutes. Let cool in tin for 15 minutes, then remove muffins to a cooling rack. Cool completely.
Notes
Be sure to check that the vanilla and chocolate you are using are gluten-free!
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