These muffins are my idea of the perfect breakfast muffin. They are healthy, protein-rich muffins masquerading as crazy-delicious muffins. The combination of buckwheat flour, almond flour, and arrowroot powder really is a winner when it comes to baked goods.
These muffins are full of shredded carrots and apple that make them moist and flavorful. If you add raisins, try soaking them in a little orange juice for 15 minutes before adding them to the batter. My Mom used to do this with oatmeal raisin cookies and it makes the raisins extra delicious. I have made these muffins entirely without raisins as well and they are still fantastic. They are just slightly sweet, and have perfect texture. Not to mention buckwheat flour and almond flour are full of protein, fiber, and minerals. I’ve mentioned before how much I love buckwheat flour from freshly ground buckwheat groats. I could pretty much marry it at this point.
Like many of my other favorite muffins, I like making a double batch of these and keeping them in the freezer for quick, on-the-go breakfasts. You can defrost the muffins individually wrapped in a paper towel in the microwave for 20 seconds or so. These taste amazing spread with a little butter and will keep you full longer than a regular muffin. I also love having them around for afternoon snacks for my 3-year-old and I!
You can substitute the flours in this recipe with 1 3/4 cups Erinâ€™s Grain-Free Flour Blend.
- 1 1/4 cups buckwheat flour (from 1 cup of freshly ground raw buckwheat groats)
- 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
- Preheat the oven to 350F. Line a 12-cup muffin pan with liners or spray generously with cooking spray.
- 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. You will have enough batter for about 14-16 muffins.
- 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!
- 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.